Monday, February 15, 2010

Cookies so scrumptious, they'll make you cry outloud

Previously I had written that I am a horrible baker. I don’t really need to go into details, but just imagine a flour-dusted Blair, sweat pouring down her brow, frazzled with burning smells coming from the oven. It isn’t pretty.

But once and a while, there is a recipe written for even the best of the bakingphobes. Not only is this recipe a snap to make, but has made grown women, I am talking upper class ladies, the best of the SoCal gals who are very conscious of images, let out moans of pleasure in the middle of a luncheon. I was there, I heard them. Even better, I have witnesses.
Alas, I cannot take credit for this delight, but instead will bow to the creator Barbara Fairchild who wrote “The Bon Appetit Cookbook”. I will sacrifice, in your honor Ms. Fairchild, many cattle to the Gods.

Giant chocolate-toffee cookies
Makes 18

1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet (NOT unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) golden brown sugar
3 large eggs
1 Tablespoon
5 (1.4 ounce) chocolate covered English toffee candy bars (like Skor of Heath bar), coarsely chopped
1 cup walnuts, toasted, chopped (I don’t like nuts in my sweets, so I leave these out)

In a small bowl whisk the flour, baking powder and salt until blended.
Stir chocolate and butter on the top of a double boiler set over simmering water until melted and smooth. Remove the mixture from heat and cool until lukewarm. Using an electric mixer, beat sugar and eggs until thick, about 5 minutes. Beat in the chocolate mixture and the vanilla. Stir in the flour mixture, then the toffee and nuts. Chill the batter until firm, at least 45 minutes and up to one day.

Heat the oven to 350 degrees. Line two large, baking sheets with parchment paper. Drop the batter by 1/4 cupfuls onto the baking sheets, spacing them about 2 1/2 inches apart. Bake the cookies just until dry and cracked on top but still soft to the touch in the center, about 15 minutes. Cool on the baking sheets. (The cookies can be made 2 days ahead, just store in an airtight container at room temperature.)

Now, stop what you are doing and go make these cookies. In no time you will be in a chocolate toffee cookie swoon!

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