Hot Buttered Baking: Chocolate Toffee Cookies
I’ve been at my new job for a little more than a month and my coworkers are starting to realize how
passionate I am about baking.
They have sampled a few batches of cookies and more people are
requesting I add them to my email list. (Essentially I send out an email whenever I bring cookies so
people know to stop by my office for a sweet treat).
Last week I was on a conference call and mentioned
there were cookies in my office.
Seconds after the call ended there was a swarm of people in my
doorway, so I’m thinking they like my culinary offerings.
This week I made my favorite chocolate toffee cookies for them to sample.
These buttery cookies are always a hit and super easy to make.
The recipe is one my mother shared with me, so it holds a special
place in my heart.
My mother and I both like to make the cookie dough and freeze it, taking little bits
out at a time to enjoy.
I personally like to add pieces of homemade cookie dough to my ice cream.
But fully formed and baked, these cookies are truly decadent and delicious.
Crisp Chocolate Toffee Cookies
- 1 cup butter, 1 cup white sugar, 1 cup brown sugar, 2 egg yolks, 1/2 teaspoon salt, 1 cup white
flour and 1 cup regular rolled oats. Note: If you use salted butter, don’t add the additional salt.
Also, if you opt to use whole eggs the cookies will be more chewy than crunchy.
- For the topping, you’ll need 12 ounces chocolate chips and 1 cup chopped pecans, or any nut of
your choice. Walnuts, pistachios and almonds are all nice options.
- In a mixing bowl, combine the butter, white sugar and brown sugar until smooth and creamy.
- Add in the egg yolks and mix until combined.
- In another bowl, whisk together the flour, salt and oats. Slowly add the dry ingredients to the wet butter mixture. Mix until just combined.
- Spread the dough onto an ungreased baking sheet. You want the dough to be about 1/4-inch to 1/3-inch thick. Use your hands to spread the dough on the baking sheet, patting it down and pushing it out to the corners of the sheet.
- Bake the large cookie at 325 degrees for 20 to 25 minutes, just until lightly browned around the edges.
- Remove from the oven. While still hot, sprinkle the chocolate chips on top of the large cookie. They will begin to melt within a couple of minutes. Use a spoon to spread the melted chocolate evenly on the cookie surface.
- Sprinkle the chopped pecans on top of the large cookie.
- Place the large cookie, while still on its baking sheet, in the freezer for 10 to 15 minutes. This will help the chocolate set.
- Remove the large cookie from the freezer. Allow the chocolate to completely set before breaking the cookie apart into smaller cookies. The cookie will naturally break apart once you start handling it. You can also use a knife to help the cookie-breaking process.