 |
Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
Really, one of the best cookies I've ever had. Prep time includes chilling time for dough. Ingredients:
8 ounces bittersweet chocolate |
2 tablespoons butter |
3/4 cup light brown sugar |
2 eggs |
2 teaspoons vanilla |
1/4 cup flour |
1/2 teaspoon baking powder |
1/8 teaspoon salt |
3 1/2 ounces toffee pieces |
1/2 cup pecans, toasted and chopped |
Directions:
1. In a double boiler over very low heat, melt chocolate and butter.
2. Stir till mixture melts and is smooth.
3. Remove top of pan, wipe the bottom, and set it aside to cool to lukewarm.
4. In an electric mixer, beat sugar and eggs till thick and light-colored.
5. Beat in melted chocolate mixture and stir in vanilla.
6. With mixer set on lowest speed, beat in flour, baking powder, salt.
7. Remove bowl from mixer stand.
8. Stir in nuts and toffee.
9. Scrape down sides of bowl, cover with plastic wrap and chill batter for 45-60 mins till firm.
10. Set oven at 350 degs F.
11. Line 2 baking sheets with parchment; Drop batter by 1/4 cupfulls about 2.
12. 5 inches apart.
13. Bake cookies for 15 minutes or until tops are cracked and dry, but cookies are still soft to touch.
14. Do not overbake!
15. These get firm as they cool.
16. Cool on baking sheets.
17. Store in airtight container.
|
|