I have been converted. Now before you wonder to what religion, let me tell you that I am not a religious person. Wasn’t raised in a church, never attended church services. I am a more of a karma girl – a firm believer of what goes around, comes around; be nice to others and they will be nice to you. You know what I mean?
Back to my point…I have always been a regular chocolate chip cookie kind of gal. Never really digging the “double chocolate chip cookie”. But this cookie has made me a believer. It is a rich, chocolately cookie that is reminiscent of a brownie….with all the crispy, chewy edges a true brownie lover looks for! They are fantastic. I never new it was possible to have a cookie be just like those edges that I covet.
Maria, of Two Peas and their Pod, had tweeted about these cookies a little while back. And I waited for the recipe (not so patiently!!), and she posted them over two weeks ago….I can’t believe I waited so long to make them after bugging her for the recipe for so long! But today was the day. I needed something rich and chocolately, these were the perfect choice.
Maria found the recipe in the King Arthur Flour Cookie Companion….a book I guess I need to get if these are an indication of the kinds of cookies in there!
Chocolate Toffee Rounds
Recipe from The King Arthur Flour Cookie Companion
8 oz. bittersweet chocolate, coarsely chopped
2 TBS unsalted butter
3/4 cup light brown sugar
2 large eggs
2 tsp vanilla extract
1/2 tsp baking powder
1/8 tsp salt
1/4 cup unbleached all-purpose flour
1 cup toffee bits
1 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Lightly grease (or line with parchment paper) two baking sheets.
In the microwave or in a saucepan over very low heat melt the chocolate and butter together, stirring until smooth. Set the mixture aside to cool to lukewarm.
In a medium-sized bowl, beat together the brown sugar, eggs, vanilla, baking powder, and salt. Beat in the melted chocolate, then stir in the flour, toffee bits, and chocolate chips.
Drop the dough by the tablespoonful onto the prepared baking sheets. Bake the cookies for about 12 minutes or until the tops are cracked and dry, but the cookies are still soft to the touch. Don’t overbake these; they’ll become firm as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes, then transfer them to a rack to cool completely.
They are gorgeous to look at too.!
Love Big, Bake Often