Thursday, December 6, 2012

Holiday Recipes: Chocolate Toffee Cookies

Get ready to bake some holiday cookies. Nevin Martelll shared his Chocolate Toffee Cookies to nibble on when your ready for something different for dessert. Thanks Nevin!

Chocolate Toffee Cookies
Servings: Makes about 3 dozen


1/2 cup (1 stick) unsalted butter, room temperature

1 cup plus 2 tablespoons sugar

1 large egg

1 tablespoon dark rum

1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup unsweetened cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups crushed chocolate-covered English toffee (such as Heath bar or the oft-forgotten Skor bar; about 10 ounces)

1/2 cup chopped almonds

Preheat oven to 350°F. Beat butter and sugar in large bowl until fluffy. Add egg, rum and vanilla and beat until well blended. Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.

Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to touch, about 8-9 minutes (I prefer them slightly undercooked, so they are soft rather than crisp. If you want them crisper, bake them for another 1-2 minutes.). Let cookies cool on sheet 3 minutes. Transfer cookies to rack and cool completely.

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