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To check out: Giant Chocolate-Toffee Cookies
- Thread starter meryl
- Start date
These are good. A few of us made them when the March 2000 issue came out. We called them groaners.
Here are the notes I kept.
Giant Chocolate Toffee Cookies aka Groaners
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1 pound bittersweet or semisweet chocolate, chopped
1/4 cup butter
1 3/4 cups packed brown sugar
4 large eggs
1 tbsp vanilla
5 1.4 ounce chocolate-covered English Toffee bars (Heath or Skor), coarsely chopped
1 cup walnuts, toasted, chopped
Combine flour, baking powder, and salt in small bowl; whisk to blend. Stir chocolate and butter in double boiler until melted and smooth. Remove from heat and cool to lukewarm.
Beat sugar and eggs with an electric mixer until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
Preheat oven to 350. Line 2 cookie sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. Can be made 2 days ahead. Store airtight at room temp. Makes about 18.
Source: 3/00 Gourmet
http://www.epicurious.com/recipes/food/views/GIANT-CHOCOLATE-TOFFEE-COOKIES-103095
Pat’s notes: They go well with morning coffee too. Awesome cookies -- sure to satisfy a serious chocolate craving. My hubby said "they're everything they're 'choc'ed up to be." smileys/wink.gif
BMC: I received my March issue of Bon Appetit yesterday, and this was the cover recipe. They looked so good I had to make them last night. They are absolutely incredible. The batter is more like a mousse that you scoop out and bake. The cookies have a delicious thin crust that gives way to an incredibly fudgy middle. The chopped toffee actually melts. We were groaning when we ate these. I left out the walnuts, which left a cookie that almost melted in my mouth. I baked six at a time; they don't spread too much. When they came out of the oven, I let them sit for a minute, then moved them to a wire rack. Enjoy!
cherie in so cal: Sorry, becky--but the cookies need to be made. I'm not even a big sweet-eater, but I had to make something chocolate for a small catering job I do once a week. These cookies made me groan. I used the trader joe's bittersweet chocolate bar---funny, the first thing I noticed about the recipe was the ratio of chocolate to flour--a pound of chocolate to a 1/2 cup of flour!!!now that's a cookie! My problem is that now I guess I'll have to try some of the other cookies from that article! Wow!
Debbie/NJ: You're driving me crazy...I made them...they are outrageous.
Here are the notes I kept.
Giant Chocolate Toffee Cookies aka Groaners
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1 pound bittersweet or semisweet chocolate, chopped
1/4 cup butter
1 3/4 cups packed brown sugar
4 large eggs
1 tbsp vanilla
5 1.4 ounce chocolate-covered English Toffee bars (Heath or Skor), coarsely chopped
1 cup walnuts, toasted, chopped
Combine flour, baking powder, and salt in small bowl; whisk to blend. Stir chocolate and butter in double boiler until melted and smooth. Remove from heat and cool to lukewarm.
Beat sugar and eggs with an electric mixer until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
Preheat oven to 350. Line 2 cookie sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. Can be made 2 days ahead. Store airtight at room temp. Makes about 18.
Source: 3/00 Gourmet
http://www.epicurious.com/recipes/food/views/GIANT-CHOCOLATE-TOFFEE-COOKIES-103095
Pat’s notes: They go well with morning coffee too. Awesome cookies -- sure to satisfy a serious chocolate craving. My hubby said "they're everything they're 'choc'ed up to be." smileys/wink.gif
BMC: I received my March issue of Bon Appetit yesterday, and this was the cover recipe. They looked so good I had to make them last night. They are absolutely incredible. The batter is more like a mousse that you scoop out and bake. The cookies have a delicious thin crust that gives way to an incredibly fudgy middle. The chopped toffee actually melts. We were groaning when we ate these. I left out the walnuts, which left a cookie that almost melted in my mouth. I baked six at a time; they don't spread too much. When they came out of the oven, I let them sit for a minute, then moved them to a wire rack. Enjoy!
cherie in so cal: Sorry, becky--but the cookies need to be made. I'm not even a big sweet-eater, but I had to make something chocolate for a small catering job I do once a week. These cookies made me groan. I used the trader joe's bittersweet chocolate bar---funny, the first thing I noticed about the recipe was the ratio of chocolate to flour--a pound of chocolate to a 1/2 cup of flour!!!now that's a cookie! My problem is that now I guess I'll have to try some of the other cookies from that article! Wow!
Debbie/NJ: You're driving me crazy...I made them...they are outrageous.
mariadnoca
Moderator
I 2nd Pat...these are yummy!