So I realized that this is officially my first cookie recipe on this blog. At this point, it was looking like I either a) didn’t like to bake cookies, or b) didn’t like to eat cookies. I can assure you I love both. The ironic thing about it is I am one of those people who craves cookies at 10pm on a Tuesday night (or my husband does), and I decide to make them – from scratch. I have a few go-to recipes almost memorized, and it constantly amazes me how quickly you can make cookies from scratch (does anyone REALLY need break and bake??).
However, instead of blogging one of my go-to chocolate chips, my chocolate cherry or kitchen sink (I am sure all will follow in due time), I am going to blog one I tried this past week. I had been craving cookies every night for a while week, and after a weekend away eating my mom’s amazing cookies, I was beyond inspired. I love toffee (and who doesn’t like a little run in their cookie) so I figure I would give this one a whirl. I do have one word of warning – they are rich and addictive!
So, next time you are sitting on the couch on a Tuesday night thinking you want cookies, give these a try – guarantee you can have them done in 20 minutes!
Thanks to Bon Appetit for this one (by Ginny Leith Holland). I omitted the almonds it originally called for, but feel free to throw some in if you wish!
CHOCOLATE TOFFEE COOKIES
Makes 3 dozen
1/2 cup (1 stick) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
1 large egg
1 tablespoon dark rum
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups crushed chocolate-covered English toffee (such as Heath bar; about 7 ounces) or use one package of toffee bits
Preheat oven to 350°F. Beat butter and sugar in large bowl until fluffy. Add egg, rum and vanilla and beat until well blended. Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds (if using).
Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to touch, about 11 minutes. Let cookies cool on sheet 1 minute. Transfer cookies to rack and cool completely (cookies will become crisp). Repeat shaping and baking with remaining batter. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)