I’ve been wasting energy baking cookies in the oven. With the heat here in Austin, I might as well take my Silpat outside, throw it on the ground and bake cookies on the driveway. I may have to cut all the baking times in half, though. It’s hot here.
Thankfully the mercury will soon drop, the holidays will arrive, and everyone will be in the mood for cookies. Poor cookies. It’s been hard to find good homes for them lately because people are spending their calories on ice cream and humongous iced coffee drinks. More cookies for me, I guess. Thank goodness for Small Batch Baking! I’m having a string of good luck with this book.
I baked a batch of these this morning and they are good. However, I did have some issues with the cooking times. The original recipe said to bake these for 20-23 minutes. Not for me. I know oven temperatures fluctuate, but 20-23 minutes would have burned these guys to a crisp. Start checking at 12 minutes!
Chocolate Toffee Cookies
4 oz semi-sweet chocolate (I used Lindt 70% Cocoa)
2 teaspoons butter
2 tablespoons flour
¼ teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon vanilla extract
7 tablespoons granulated sugar (1/4 cup plus 3 tablespoons)
1/3 cup Mini Heath Bites (or broken up Heath Bars)
Place chocolate and butter in a microwave-safe bowl. Microwave on high for 1 minute; stir until chocolate is melted. If chocolate is not fully melted, microwave for another 30 seconds. Set chocolate aside to cool for a minute or two.
Mix together flour, baking powder and salt.
In a small mixing bowl, beat egg, vanilla and sugar with an electric mixer for two minutes ( I used a wooden spoon). Stir 1 tablespoon of the melted chocolate into egg mixture to temper, then stir all of egg mixture into bowl with melted chocolate. Stir in flour mixture and Heath bites.
Chill for at least 20 minutes. Preheat oven to 350 degrees F.
Using a little less than a quarter cup measure, scoop dough into 6 equal mounds. Press tops down slightly to make 3/4 inch mounds.
Cool on baking sheet before removing.