Tips: I ran across this title
on a website and was immediately struck by it. I was looking for
an easy cookie recipe at the time, and, while no recipe was given,
it seemed a simple enough matter to adapt one. You’ll need
thin, chocolate-covered toffee bars (such as Skor ™ or Heath
™) to make these rather flat, bumpy cookies. The biggest “hassle”
in making these is removing them from the baking sheet; you’ll
have to scrape off the edge of your spatula (even if it’s
nonstick) after transferring every two or three cookies to a cooling
rack. Be careful not to burn yourself on the melted toffee, as it’s
extremely hot, and sugar burns are awful.
These are really best when freshly-made, but they
can be stored airtight at room temperature for up to a day or two.
For longer storage, freeze them, placing wax paper between each
layer. Defrost, still in wrappings, at room temperature. Because
of the toffee, these tend to be rather sweet, and do think twice
about eating them if you have sensitive dental work!
Yeild: About 3 dozen cookies
- 9 bars thin, chocolate-covered toffee (1.4 ounces each)
- 1 cup (6 ounces) semisweet chocolate chips
- 1-1/3 cups all-purpose flour, stirred before measuring
- 1/2 tsp. baking soda
- Pinch of salt
- 3/4 tsp. instant coffee granules
- 1/2 tsp. hot water
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup firmly packed light brown sugar
- 1 tsp. vanilla
- 1 egg, graded “large”, preferably not refrigerator-cold
Adjust rack to center of oven. Line cookie sheets with aluminum
foil, shiny side up. Set aside. Preheat oven to 375 degrees F.
Using a cutting board and a large, heavy, very
sharp, straight-edged knife, cut each toffee bar into chunks. If
the chunks are too small, they’ll melt while the cookies bake,
but if they’re too large, the dough will be difficult to portion
out. I like to cut each bar into 24 pieces. Combine toffee chunks
and semisweet chips in a small bowl; set aside. Into a separate
small bowl, sift together flour, baking soda, and salt. Set aside.
In a small cup, dissolve instant coffee granules in hot water; set
In large bowl with large spoon, cream butter, brown
sugar, and vanilla until light and fluffy, a minute or two. Add
egg and beat in thoroughly. Blend in dissolved coffee, then sifted
dry ingredients (dough will be stiff). Add toffee chunks and semisweet
chips and stir until evenly distributed (this will take a minute
or two, as there is a large volume of chips and chunks).
Use a heaping teaspoon (not a measuring teaspoon)
of dough for each cookie, mounding cookie dough high. I place 12
mounds on a 15-1/2 by 10-1/2 inch cookie sheet (these spread as
they bake). Bake one sheet at a time in the center of the oven for
8 to 10 minutes, turning back-to-front once about halfway during
baking time. During baking, cookies will flatten and spread. They’re
done when they’re a light golden brown on the edges; some
will be a light golden brown in spots on top. Do not overbake!
IMPORTANT: allow baked cookies
to stand for a minute or two on cookie sheets before removing to
cooling rack. Transfer with a broad-bladed metal spatula, preferably
one that is nonstick (you can use nonstick cooling racks, but I
haven’t had a lot of trouble with these sticking to the cooling
racks). Serve just slightly warm, or cool completely before serving.
Store airtight at room temperature for up to a
day or two; freeze for longer storage.
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