A Sarcastic Appetite

Double Chocolate Toffee Crinkle Cookies
May 4, 2009, 7:22 am
Filed under: Uncategorized


I don’t like nuts in my desserts. Really not at all. But these – these, well, they may have converted me. (I made them without nuts first, to be completely sure. I shouldn’t have bothered.) The process is a little complicated in that it involves melting things and cooling them and chilling the batter – things that can take a whole afternoon if you’re not paying attention and keep wandering off to see what videos MTV Hits is featuring this afternoon – but the outcome is worth it. Plus, the beauty of the dough is that it has to chill before baking, and so it can live in the fridge all week; bake off a batch whenever you feel like it, and the parchment paper means clean-up is easy too.


Double Chocolate Toffee Crinkle Cookies

Taken from this recipe from Epicurious; makes about 3 dozen cookies.

1/2 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 lb. good quality semisweet chocolate chips (I like Ghiradelli)

1/2 stick butter

1 3/4 cups brown sugar, packed

4 large eggs

1 tablespoon vanilla extract

6 1.4-ounce Skor or Heath bars, coarsely chopped

1 cup walnuts, toasted, chopped

Preheat the oven to 350º. Pour the chopped walnuts onto a baking sheet and toast for about 5 minutes; watch them carefully so they don’t burn. Melt butter and chocolate in a double boiler, or in a heat-proof bowl over a saucepan of simmering water. Allow to cool to lukewarm.

In a small bowl, stir together the flour, baking powder, and salt. In a large bowl, beat the brown sugar and eggs until creamy. Add the vanilla. Beat in the cooled chocolate mixture and then the flour mixture. Add the chopped chocolate toffee bars and the toasted walnuts. Chill the dough for at least 45 minutes before baking.

Once the dough has chilled (it will be both sticky and stiff), scoop out in heaping teaspoons on a parchment lined baking sheet. This will become a messy process; the dough melts easily. Bake for about 10-11 minutes, until the cookies have puffed up just slightly and their tops are beginning to crack. Cool completely on the baking sheet.


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