I’ve been watching some of the swimming and gymnastic events during these first few days of the Olympics and there was a brief moment where I felt inspired to take up something sporty. But, then I realized that I can’t swim, so any water-based sports are out of the question. And, since I frequently fall when walking up a flight of steps, I should probably stay away from balance beams and uneven bars. It’s a shame that eating isn’t an Olympic sport, because I’m fairly certain I could qualify and probably even win a medal.
To accompany our Opening Ceremony viewing on Friday evening, I decided I wanted to make something British-inspired. The only desserts I remember eating on my visits to London were of the ice cream variety, but that seemed too basic. So, I looked up a recipe for sticky-toffee pudding, but it sounded way too complicated. Then, I came across a fairly easy recipe for Chocolate Toffee Cookies. Perfect.
I didn’t feel like crushing the Heath bars, so I just gave them a rough chop with a knife. The larger pieces caramelized a bit during baking, which enhanced their buttery flavor (I don’t recommend buying the already chopped Heath bits you can sometimes find along with chocolate chips in the baking aisle. They’re pretty bland and there’s too much chocolate coating in comparison to crunchy toffee). I also left out the rum (mostly because Chester wasn’t home and I couldn’t get the cap off myself. I know, I’m a weakling, right? Yet another reason why my Olympic dreams will never come true) and added an extra teaspoon of vanilla.
The cookies will be quite soft when you take them out of the oven, but will crisp up after sitting for about 15 minutes. The combination of the fudgy cocoa, buttery toffee and sweet almonds make this a totally decadent cookie. I’m surprised that we have any left in the container two days later, but it seems that the longer they sit, the richer the flavors become. Be sure to have a big glass of milk nearby.
Chocolate Toffee Cookies
Just slightly adapted from:
Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
What you will need:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup plus 2 tablespoons sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups chopped Heath bars
- 1/2 cup chopped almonds
- Preheat oven to 350°F.
- Beat butter and sugar in large bowl until fluffy. Add egg, rum and vanilla and beat until well blended.
- Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture.
- Mix in toffee and chopped almonds.
- Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart.
- Bake until cookies puff slightly and crack on top but are still soft to touch, about 11 minutes.
- Let cookies cool on sheet 1 minute. Transfer cookies to rack and cool at least 15 minutes, so that cookies will crisp up.