HotmailYummy 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 |
 |
Follow us! |
 twitter.com |
 | Slideshow |
 | 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. |
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
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
More on Epicurious.com
More TODAY recipes:
© 2009 Epicurious. All rights reserved.
- Discuss Story On Newsvine
-
Rate Story:
View popularLowHigh - Instant Message
MORE FROM FOOD & WINE |
 Food & Wine Section Front |
| Add Food & Wine headlines to your news reader: |
Sponsored links
Resource guide