toffee cookies with dark chocolate glaze
(4 ratings)
replace the pecans with chopped walnuts, hazelnuts, or almonds if you prefer. After the bittersweet chocolate sets, drizzle it with a few lines of melted milk or white chocolate. These cookies are sweet and rich the perfect foil for an intense layer of dark chocolate.Source: Unknown
(4 ratings)
Ingredients For toffee cookies with dark chocolate glaze
-
1 cup unsalted butter, softened
-
1 cup packed dark brown sugar
-
two large egg yolks
-
2 cups flour
-
1 teaspoon fine sea salt
-
4 ounces bittersweet chocolate
-
1/4 cup chopped toasted pecans
-
fleur de sel
How To Make toffee cookies with dark chocolate glaze
-
1Preheat the oven to 350°. Line baking sheets with parchment paper.
-
2In the bowl of the 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.
-
3Mix the flour and salt in a small bowl, then add the flour mixture to the butter -- sugar mixture, mixing until well combined.
-
4Shape the dough into a disc, wrap in plastic wrap and refrigerate for 10 minutes.
-
5Roll out the dough on a lightly floured surface to about 1/4 inch thick. Cut with decorative cookie cutters. Bake for 11 to 13 minutes until the edges are Golden Brown. Let cool completely on the baking sheets.
-
6Bring water to a simmer in a double boiler or set up a heatproof bowl over a small pan with water simmering in the bottom. Melt the chocolate over the simmering water. When the 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 cookies will keep an airtight container at room temperature for up to three days.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT