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Chocolate Toffee Cookies
Chocolate Toffee Cookies
- Recipe Submitted by Parfait on 11/14/2014
Category: Holiday, Kids, Cookies, Chocolate
Ingredients List
- For the Cookies
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- For the Ganache
- 1 tablespoon light corn syrup
- 3 ounces heavy cream
- 6 ounces dark chocolate, chopped into small pieces
- 1/2 teaspoon vanilla extract
- For Topping
- 1 cup Heath Toffee Bits
Directions
To Make the Cookies
1. In a mixing bowl, cream butter and sugar until light and fluffy (about 3 minutes).
2. Add in the eggs, one at a time, beating well after each addition. Beat in vanilla and mix well to combine.
3. In a medium bowl, combine the flour, cocoa, baking soda and salt, and whisk until incorporated. Gradually add the dry ingredients to the butter and sugar, mixing on low until fully mixed.
4. Cover the dough and refrigerate for 2 hours. This will make the dough easier to handle.
5. When ready to bake, preheat oven to 350 degrees F and line baking sheets with parchment paper.
6. Roll dough into 1-inch balls. Place dough balls 2 inches apart on prepared baking sheets.
7. Bake at 350 degrees F for 8-10 minutes or until the edges are firm. Remove to wire racks to cool completely.
To Make the Ganache
1. Once cookies are cooled, prepare the ganache. In a small saucepan over low-medium heat, combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract. Allow the ganache to cool for about 5 minutes before topping the cookies
To Top the Cookies
1. Top each cookie with a teaspoon full of ganache, spreading it around to create an even layer. Sprinkle each cookie with Heath Toffee Bits
1. In a mixing bowl, cream butter and sugar until light and fluffy (about 3 minutes).
2. Add in the eggs, one at a time, beating well after each addition. Beat in vanilla and mix well to combine.
3. In a medium bowl, combine the flour, cocoa, baking soda and salt, and whisk until incorporated. Gradually add the dry ingredients to the butter and sugar, mixing on low until fully mixed.
4. Cover the dough and refrigerate for 2 hours. This will make the dough easier to handle.
5. When ready to bake, preheat oven to 350 degrees F and line baking sheets with parchment paper.
6. Roll dough into 1-inch balls. Place dough balls 2 inches apart on prepared baking sheets.
7. Bake at 350 degrees F for 8-10 minutes or until the edges are firm. Remove to wire racks to cool completely.
To Make the Ganache
1. Once cookies are cooled, prepare the ganache. In a small saucepan over low-medium heat, combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract. Allow the ganache to cool for about 5 minutes before topping the cookies
To Top the Cookies
1. Top each cookie with a teaspoon full of ganache, spreading it around to create an even layer. Sprinkle each cookie with Heath Toffee Bits
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