Chocolate Toffee Butter Cookies – Makes 5 dozen
2 1/3 cups flour
½ tsp baking powder
½ tsp salt ( I use French Gray)
1 cup unsalted butter (softened, but cool)
1 cup packed light brown sugar (not dark brown)
1 tsp vanilla
1 cup toffee bits without chocolate ( I just used English Toffee bars with chocolate)
1 ½ cup semisweet chocolate chips ( I used milk chocolate)
1 tbl vegetable oil (I used butter) 2/3 cup pecans toasted and finely chopped
- In a bowl, combine the flour, baking powder, and salt; whisk them to blend.
- In an electric mixer, beat the butter and brown sugar on medium speed for 3 minutes or until fluffy. Beat in the egg and vanilla.
- On low speed, add the flour mixture in 2 additions, and mix until blended.
- Remove the bowl from the mixer stand. Stir in the toffee bits.
- Divide the dough in half. Roll 2 logs about 9 inches long and 1 1/2 inches wide. Flatten the logs into 2 1/2-inch-wide rectangles. Wrap rectangles in plastic wrap and refrigerate for 1 1/2 hours or until firm.
- Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.
- With a long knife, cut the dough 1/4-inch thick. Transfer to baking sheets, leaving 1 inch between them. Bake for 10 to 12 minutes or until lightly browned around edges. Cool cookies completely on the sheets. Bake remaining cookies.
- Transfer the baked cookies to a wire rack set over a rimmed baking sheet. In a heatproof bowl set over a pan of barely simmering water, heat the chocolate chips, stirring occasionally, until they melt. Stir in the oil and mix until smooth.
- Holding one side of the cookies, dip a part of each one into the chocolate or drizzle the chocolate over the cookies with a spoon. Sprinkle pecans on top. Let the chocolate set about 1 hour.