Toffee Cookies with Dark Chocolate Glaze
The recipe Toffee Cookies with Dark Chocolate Glaze can be made in around 1 hour and 5 minutes. This recipe serves 20 and costs 37 cents per serving. One portion of this dish contains around 2g of protein, 13g of fat, and a total of 216 calories. If you have fleur de sel, pecans, sea salt, and a few other ingredients on hand, you can make it. It works well as a very reasonably priced hor d'oeuvre. 50 people were glad they tried this recipe. It is brought to you by Leites Culinaria. With a spoonacular score of 12%, this dish is rather bad. Similar recipes include Salted Dark Chocolate Toffee Cookies, Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar, and Pumpkin Toffee Cookies with Salted Caramel Glaze.
Servings: 20
Preparation duration: 40 minutes
Cooking duration: 25 minutes
Ingredients:
4 ounces bittersweet chocolate
1 cup packed dark brown sugar
2 egg yolks
Fleur de sel
2 cups all-purpose flour
1/4 cup chopped toasted pecans
1 teaspoon sea salt
1 cup unsalted butter
Equipment:
baking paper
baking sheet
oven
stand mixer
bowl
double boiler
sauce pan
Cooking instruction summary:
1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar. Add the egg yolks one at a time and mix well. Combine the flour and salt in a small bowl, then add the flour mixture to the butter-sugar mixture, mixing until well combined.3. Shape the dough into a disk, wrap it in plastic, and refrigerate for 10 minutes.4. Roll the dough out on a lightly floured surface to about 1/4 inch thick. Cut out circles with a 2-inch round cutter and place the cookies on the baking sheet.5. Bake the toffee cookies for 11 to 13 minutes, until the edges are golden brown. Let cool completely on the baking sheet. Bring water to a simmer in a double boiler, or set up a heatproof bowl over a small saucepan with water in the bottom. Melt the chocolate over the simmering water. When the toffee cookies are cool, spread them gently with a thin layer of melted chocolate. Before the chocolate dries, sprinkle lightly with the pecans and a few grains of fleur de sel. Let the chocolate set. The toffee cookies will keep in an airtight container at room temperature for up to 3 days.
Step by step:
1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar.
3. Add the egg yolks one at a time and mix well.
4. Combine the flour and salt in a small bowl, then add the flour mixture to the butter-sugar mixture, mixing until well combined.
5. Shape the dough into a disk, wrap it in plastic, and refrigerate for 10 minutes.
6. Roll the dough out on a lightly floured surface to about 1/4 inch thick.
7. Cut out circles with a 2-inch round cutter and place the cookies on the baking sheet.
8. Bake the toffee cookies for 11 to 13 minutes, until the edges are golden brown.
9. Let cool completely on the baking sheet. Bring water to a simmer in a double boiler, or set up a heatproof bowl over a small saucepan with water in the bottom. Melt the chocolate over the simmering water. When the toffee cookies are cool, spread them gently with a thin layer of melted chocolate. Before the chocolate dries, sprinkle lightly with the pecans and a few grains of fleur de sel.
10. Let the chocolate set. The toffee cookies will keep in an airtight container at room temperature for up to 3 days.
Nutrition Information:
covered percent of daily need
