Chocolate Cherry Toffee Cookies |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
They taste fudgy too!
Ingredients
2 ¼ cups all-purpose flour ½ cup unsweetened dutch cocoa 1 teaspoon baking soda ¼ teaspoon salt 1 cup unsalted butter, room temperature 1 cup tightly packed dark brown sugar ¾ cup granulated sugar 2 large eggs 1 ½ teaspoons pure vanilla extract 1 cup plump moist dried sour cherries (optional) 8 ounces bitter chocolate (can use chocolate chips) or 8 ounces semisweet chocolate, chopped into chunks about the size of the cherries ( can use chocolate chips) 1 cup english toffee pieces, such as Skor Bits Directions
Preheat oven to 350°F Line two heavy baking sheets, not non-stick with parchment paper and set aside. Sift flour, cocoa, baking soda and salt together in a bowl and set aside.
In a large mixing bowl or the bowl of an electric or stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light in colour and fluffy - about 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla. Stir in the flour-mixture in 3 additions, blending just until the dry ingredients are moistened. This part is really easier with a wooden spoon since the batter is quite dense. (The dough may be frozen at this point for up to 4 months; wrap securely in plastic wrap, then in a plastic freezer bag; thaw in the refrigerator without removing its wrapping before portioning the cookies and baking.). |
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