This recipe comes with a fatty-cakes warning: Make these and you inflate, cause you eat them aaaaaaaaaall.
Chocolate Dipped Toffee Cookies:
1/2 cup butter (NOT margarine, butter. Real butter. Butter butter butter)
3/4 cup white sugar
3/4 cup brown sugar (the good dark stuff)
Beat those three up bit then add:
1 tsp vanilla (Im an eyeballer, but I figure its somewhere around a tsp)
2 eggs (none of this fussy room temp and one at a time nonsense, just crack em and chuck em in)
1/2 tsp salt
1 tsp baking soda
A bit more of a beating til things look uniformly sludgy then add:
2 1/4 cups unbleached flour (please no whole wheat or sprouted blah blah, these are cookies! If you want to eat healthy, grab a carrot)
Let that work in and finally:
Dump a bag of skor bits (in the USA these would be Heath Bits and for those in the UK its the same stuff as the inside of a Daim Bar, just without the chocolate and broken into bits) into it and mix it til its all mixey. If you are buying from the bulk section its about 1 1/3 cup of the bits.
Bake on a parchment lined sheet, in a 350 degree oven for 9ish mins. I like my rack closer to the top then in the middle for these. Cool them, melt some chocolate and dunk half, scraping the back almost clean or they will never dry.
p.s. – I use a cookie scoop to make them uniform and get three doz out of a batch. They come out of the oven looking slightley puffed and underdone, this is GOOD, they cool and fall into this crackly looking goodness.
And remember, a wise woman once said (that wise woman being me) “Don’t take your dough too seriously. The more finicky you are, the more cookies tend to NOT turn out. Eyeball, dump, over/under mix, make mistakes and they will be perfect. Cookies like to be mistreated, if you baby them too much they get all bratty”. Feel free to quote me. And your welcome.
And thats it yo! Don’t say I didn’t warn you!
Photo by the lovely Frances from Frances Eden Creative
Source: Hershey Kitchens (basically a recipe from the back of the bag, cause Im classy like that)