Skip navigation
sponsored by 

Yummy and sweet! Chocolate-toffee cookies

A popular recipe from Epicurious.com that’ll satisfy anyone’s sweet tooth

Video
  Cookie crazed? Try chocolate toffee
Feb. 20: Tanya Steel of Epicurious.com bakes this Internet favorite for cookies that will satisfy anyone’s sweet tooth.

Today Show Kitchen

  Recipes from TODAY
Search for recipes featured on TODAY
Slideshow
Image: Chef Rocco DiSpirito
  Appetite for perfection
From Rachael Ray to Rocco DiSpirito, these celebrity chefs know how to turn up the heat in the kitchen.

more photos

  
  Are holiday doorbusters a real bargain?
  Nov. 24: TODAY’s Matt Lauer talks to Tod Marks from Consumer Reports about the Black Friday bargains being offered by retailers around the U.S.

Epicurious
updated 11:59 a.m. ET Feb. 20, 2008

Last week, TODAY featured the most popular romantic dish on Epicurious.com, a three-cheese fondue, so how about a dessert the entire family will love? Tanya Steel, editor-in-chief of Epicurious.com, shares this recipe for chocolate-toffee cookies and the sweet secret to its popularity. Check out the recipe:

Giant chocolate-toffee cookies
From Epicurious.com

INGREDIENTS

1/2 cup all-purpose 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) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped

Recipe continues below ↓
advertisement


DIRECTIONS
  • Combine flour, baking powder and salt in small bowl; whisk to blend.
  • Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth.
  • Remove from over water.
  • Cool mixture to lukewarm.
  • Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes.
  • Beat in chocolate mixture and vanilla.
  • Stir in flour mixture, then toffee and nuts.
  • Chill batter until firm, about 45 minutes.
  • Preheat oven to 350 degrees F.
  • Line 2 large baking sheets with parchment or waxed paper.
  • Drop batter in 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart.
  • Bake just until tops are dry and cracked but cookies are still soft to touch — about 15 minutes.
  • Cool on sheets.
TIPS

Can be made two days ahead. Store airtight at room temperature.

MANAGE YOUR RECIPES


© 2009 Epicurious. All rights reserved.

Sponsored links

Resource guide