Twelve Days of Christmas Cookies / Chocolate dipped toffee

12/08/2015


These are some of my all-time favourite cookies. They look pretty, are relatively easy to make, and are always a crowd favourite. I started making them for a a cookie exchange I do with some girlfriends every year, and they've become a bit of a tradition. 

Chocolate Dipped Toffee Cookies - adapted from america's test kitchen
makes - about 4 dozen

COOKIES
2 1/3 cups of flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup of butter
1 cup of light brown sugar - lightly packed
1 large egg
1 teaspoon vanilla
1 cup Health Toffee Bits / Scor toffee bits **the kind without chocolate

GLAZE
2/3 cup semi-sweet chocolate chips
4 tablespoons butter
2 tablespoons of light corn syrup
1 teaspoon vanilla

1. whisk the flour, baking powder, and salt together in a medium bowl. Beat the butter and sugar together until light and fluffy, about 4-6 minutes. Beat in egg and vanilla. Reduce speed to low and slowly add the flour mixture. Mix until just combined. Stir in the toffee bits. Cover the bowl with plastic wrap and refrigerate for about 15 minutes.

2. transfer the dough to a clean counter, and divide into two. Roll each piece of dough into a long circular shape - about 12 inches long, 3 inches wide, and 1 inch high. Wrap tightly in plastic wrap and refrigerate until firm - about 2 hours or overnight. 

3. adjust the oven racks to the upper middle and lower middle positions, and preheat to 350ºF. Line two baking sheets with parchment paper. Using a sharp knife, unwrap the logs of dough, and slice into 1/4 inch thick cookies. Space well on the baking sheets - they tend to spread a bit. 

4. bake cookies for 12-14 minutes, rotating the sheets halfway through. Allow cookies to cool on sheets for several minutes before transferring to a rack to cool completely. 

5. when cookies are cool, prepare the chocolate mixture. Over a bowl of simmering water (or in the microwave), melt the butter and chocolate chips, stirring frequently. Once the chips and butter are thoroughly melted, remove from heat and stir in the corn syrup and vanilla. 

6. dip each cookie in the chocolate mixture, or drizzle cookies with chocolate. These freeze well - but take care to let the chocolate dry completely before freezing. 





3 comments:

deeps said...

who is not tempted now to taste it?

CLC306 said...

Was looking at how much sugar to use and I think it's missing from the recipe if you could let us know that would be great! They sound delicious!

Erika said...

So sorry! Yes, you need to add a cup of brown sugar. Cookies would not be the same without sugar! I've updated the recipe, thank you so much for letting me know.