Happy Valentine’s Day! I hope you feel extra loved today, and that you’re able to see all the wonderful people that care about you.
I’m not much of a fan of Valentine’s Day, but if you’re going to celebrate, you’ve got to celebrate with chocolate. And these cookies pack quite the chocolate punch! These are rich with dark chocolate and sweet sticky toffee, and crunchy pecans. Plus with two dozen you have plenty to share. And nothing says love like homemade cookies.
These cookies are are tender on the inside, slightly crisp on the outside, with hints of sweet toffee and nutty pecans. These definitely call for a glass of milk or a cup of coffee.
Chocolate Toffee Cookies
Makes about 2 dozen
Adapted from Smitten Kitchen
- 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 lb bittersweet or semisweet chocolate, chopped
- 1/4 cup (1/2 stick) unsalted butter
- 1 3/4 cups brown sugar
- 4 eggs
- 1 Tbsp vanilla extract
- 3/4 cup chopped toffee or Heath bits
- 1 cup toasted, chopped pecans (optional)
In a small bowl, whisk together the flour, baking powder, and salt.
In a double boiler (a bowl set over simmering water without touching), melt the chocolate and butter together.
In a large bowl, beat the brown sugar and eggs with an electric mixer until thick. Add the vanilla, and pour in the chocolate, and continue beating until well mixed. Slowly add in the flour mixture, then fold in the toffee and the pecans.
Let dough set for one hour in the refrigerator. Preheat oven to 350°F. Line a baking sheet with parchment paper and scoop the dough into balls, and space about two inches apart. Bake for 12-15 minutes, or until the tops are set. Let cool and serve with a big glass of milk.