Toffee Was a Welshman
Dec. 18th, 2008 09:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sciwitchThis year's Cook's Illustrated Holiday Baking issue had a lot of really interesting recipes. This one caught my eye, and came out really, really good.
Chocolate Toffee Butter Cookies
Ingredients
2 1/3 cups (11 2/3 ounces) unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
16 tablespoons (2 sticks) unsalted butter, softened but still cool
1 cup (7 ounces) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup Heath Toffee Bits
1 1/2 cups semisweet chocolate chips
1 tablespoon vegetable oil
2/3 cup pecans (about 3 ounces), toasted and chopped fine
Preparation
1. Whisk flour, baking powder, and salt together in medium bowl. In stand mixer fitted with flat beater, beat butter and brown sugar on medium speed until fluffy, about 3 minutes. Add egg and vanilla and beat until combined, about 30 seconds. Reduce speed to low, add flour mixture in 2 additions, and mix until incorporated. Stir in toffee bits. Divide dough in half and roll each piece into log about 9 inches long and 1 1/2 inches in diameter. Flatten logs into 2 1/2-inch-wide rectangles. Wrap rectangles in plastic scrap and refrigerate until firm, about 90 minutes.
2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°F. Line 2 baking sheets with parchment paper.
3. Using chef's knife, cut dough into 1/4-inch slices, transfer to baking sheets, spacing 1 inch apart. Bake until just browned around edges, 10 to 12 minutes, rotating rack position and direction of baking sheets halfway through baking time. Cool cookies completely on baking sheets. Use remaining dough to make second batch of cookies.
4. Transfer baked cookies to wire rack set in baking sheet. Heat chocolate chips in heatproof bowl set over a pot of barely simmering water, stirring occasionally, until melted. Add oil to chocolate and mix until smooth. Dip part of each cookie into melted chocolate or drizzle chocolate over cookies with spoon. Sprinkle pecans over cookies. Allow chocolate to set about hour before serving cookies.
Chocolate Toffee Butter Cookies
Ingredients
2 1/3 cups (11 2/3 ounces) unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
16 tablespoons (2 sticks) unsalted butter, softened but still cool
1 cup (7 ounces) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup Heath Toffee Bits
1 1/2 cups semisweet chocolate chips
1 tablespoon vegetable oil
2/3 cup pecans (about 3 ounces), toasted and chopped fine
Preparation
1. Whisk flour, baking powder, and salt together in medium bowl. In stand mixer fitted with flat beater, beat butter and brown sugar on medium speed until fluffy, about 3 minutes. Add egg and vanilla and beat until combined, about 30 seconds. Reduce speed to low, add flour mixture in 2 additions, and mix until incorporated. Stir in toffee bits. Divide dough in half and roll each piece into log about 9 inches long and 1 1/2 inches in diameter. Flatten logs into 2 1/2-inch-wide rectangles. Wrap rectangles in plastic scrap and refrigerate until firm, about 90 minutes.
2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°F. Line 2 baking sheets with parchment paper.
3. Using chef's knife, cut dough into 1/4-inch slices, transfer to baking sheets, spacing 1 inch apart. Bake until just browned around edges, 10 to 12 minutes, rotating rack position and direction of baking sheets halfway through baking time. Cool cookies completely on baking sheets. Use remaining dough to make second batch of cookies.
4. Transfer baked cookies to wire rack set in baking sheet. Heat chocolate chips in heatproof bowl set over a pot of barely simmering water, stirring occasionally, until melted. Add oil to chocolate and mix until smooth. Dip part of each cookie into melted chocolate or drizzle chocolate over cookies with spoon. Sprinkle pecans over cookies. Allow chocolate to set about hour before serving cookies.