I haven’t made a cookie for you in a while and in hindsight, I’m glad I didn’t because you will love this one. It comes together beautifully well, intensely chocolatey, and as always – room for add-ins and swaps. This Chocolate Toffee Nut Cookie adapted slightly from the Epicurious site, is my new favorite cookie.
It uses only ½ cup of flour but a whole lot of chocolate. I used one complete 300g bar (the long ones) of dark chocolate plus a full bag, 226g of white chocolate chips and half a bag, 100g toffee bits. I could have used the entire 200g package, but didn’t. As well, the original recipe called for bittersweet chocolate only, I just wanted to switch things up a little bit – because I can! As for the nuts, I substituted Brazil nuts for walnuts, I love the taste of these nuts. Who remembers these as a really popular nut in the 70’s. Lovely taste, earthy taste (and as a kid with no patience to sort through the cracked nut pieces in the walnut, it was worth cracking through the shell for) and an unusually large nut inside which almost always was a clean break from the shell. I chopped them up and added them to the batter at the end along with the toffee bits.
I also made my cookies using a 1” diameter scoop (really a large teaspoon would work fine), and that spread into a delightfully larger – about 2.5″, cookie. The original recipe said 18 large cookies, I really cannot imagine how large they would end up being after baking. I got about 35 cookies from my batch. These have a crispy exterior which gives way to a dense, chewy chocolatey, nutty and toffee taste sensation! I know you will like these! Wear a mask, wash your hands, get vaccinated twice and above all stay safe. As always – enjoy!
½ cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
300g dark chocolate, chopped
¼ cup (1/2 stick) unsalted butter
1 ½ cups brown sugar
4 large eggs
1 tablespoon vanilla extract
100g Skor toffee bits – or any other type of toffee
226g white chocolate chips
1 cup Brazil nuts, chopped
Flaky sea salt for sprinkling (optional)
Combine flour, baking powder and salt in small bowl – whisk and set aside
To a microwave safe bowl (or double boiler top) add the chopped chocolate, white chocolate chips and butter – microwave in 1 minute increments, stirring each time, about 3 times – keep checking as it will go from delightfully sinfully smooth chocolate to an icky unsalvageable mess in seconds – set aside to cool
In the bowl of your mixer, beat the brown sugar and eggs for about 5 minutes – thick and smooth
On low speed, beat in the slightly cooled chocolate mixture and vanilla
On low speed, beat in the flour mixture until incorporated
Add and stir in the nuts and toffee bits
Refrigerate the batter for at least 1 hour or longer
When ready to bake, preheat the oven to 350f, line 2 baking trays with parchment
Using a 1” scoop (the bigger the scoop, the larger the cookie, the longer the baking time – maybe)
Drop the batter onto the cookie sheets about 2” apart and sprinkle with Kosher or flaked sea salt
Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes
They will continue to set as they cool
You will enjoy these cookies, I promise
Substitutions and/or changes:
No Brazil nuts, use any other type of nut – almond, walnut, pecans etc.
No dark chocolate – go and buy some please
Vary the salt on the cookies – use Maldon Sea Salt, Pink Himalayan, Mediterranean Black Salt etc – pics below show variations
No white chocolate, just use the equivalent in dark or bittersweet
Make a small indent onto the unbaked cookie mound and top it with some sweetened condensed milk and black sea salt (pictured)
