This is what I get for reading blogs.
I innocently stumbled across a random post a couple days ago, and pretty soon I had these circular packets of irresistable goodness shooting out of my oven. Either I'm going to have to stop reading blogs, or everyone needs to stop posting instructions for how to make a healthy diet's nemesis.
8 years ago
6 comments:
You're killing my desire to live a healthy lifestyle... Your last two blog posts are ridiculously tempting!
Well you have to tell us at least the name of your cookies? PLease!
Share the link . . . pleeeeaaaase.
okay, okay...
Chocolate Toffee Rounds
Recipe from The King Arthur Flour Cookie Companion
8 oz. bittersweet chocolate, coarsely chopped
2 TBS unsalted butter
3/4 cup light brown sugar
2 large eggs
2 tsp vanilla extract
1/2 tsp baking powder
1/8 tsp salt
1/4 cup unbleached all-purpose flour
1 cup toffee bits ( I used chopped up Heath bars)
1 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Lightly grease (or line with parchment paper) two baking sheets.
In the microwave or in a saucepan over very low heat melt the chocolate and butter together, stirring until smooth. Set the mixture aside to cool to lukewarm.
In a medium-sized bowl, beat together the brown sugar, eggs, vanilla, baking powder, and salt. Beat in the melted chocolate, then stir in the flour, toffee bits, and chocolate chips.
Drop the dough by the tablespoonful onto the prepared baking sheets. Bake the cookies for about 12 minutes or until the tops are cracked and dry, but the cookies are still soft to the touch. Don’t overbake these; they’ll become firm as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes, then transfer them to a rack to cool completely.
these tend to dry out quickly, and have a brownie-like consistency. They are really tasty broken into bits with vanilla ice cream.
thank you! we will have to try them some monday soon.
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