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Chocolate Toffee Butter cookies

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Chocolate Toffee Butter cookies

Here's one of my favourite recipes from the Vancouver Egullet cookie exchange!

  • 2 c AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 c unsalted butter
  • 1 c packed light brown sugar
  • 1 eg
  • 1 tsp vanilla extract
  • 1 c Heath toffee bits
  • 1 c semisweet chocolate chips
  • 1 T vegetable oil
  • 2/3 c finely chopped pecans

1) Whisk flour, baking powder, and salt together. With electric mixer, beat brown sugar and butter on medium until fluffy (~ 3 minutes) Add egg and vanilla and beat until combined about 30 seconds further. Reduce speed to low and add flour mixture in two parts and mix until incorporated. Stir in toffee bits. Divide dough in half and roll each into a log about 9 inches long and 1 ½ inches in diameter. Then flatten log until about 2 ½ inches wide. Wrap and refrigerate until firm about 1 ½ hours.

2) Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 350 degrees. Like 2 baking sheets with parchment paper.

3) Using a chef’s knife, cut dough into ¼ inch slices, transfer to baking sheets spacing about 1 inch apart. Bake until just browned around edges, 10-12 minutes, rotating the direction and position of the baking sheets halfway through. Cool completely on baking sheets and use remaining dough to make second batch.

4) Transfer cookies to wire rack set over baking sheets. Melt chocolate and mix with oil until smooth. Drizzle chocolate cookies and sprinkle with pecans. Don’t touch until chocolate sets – about 1 hour.

( RG1527 )

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