Toffee cookies with dark chocolate glaze

1
Lynnda Cloutier

By
@eatygourmet

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

Rating:

★★★★★ 4 votes

Comments:

Ingredients

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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

Step-by-Step

  • 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.

Printable Recipe Card

About Toffee cookies with dark chocolate glaze

Course/Dish: Cookies




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