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Satisfy Your Salty-Sweet Cravings with These Toffee Cookies

posted: 12/28/15
by: Jaden Hair

Anything sweet is made better with just a touch of sea salt. Now, I didn't say spoonful of salt, or even an amount of salt measurable by any of your measuring spoons. I'm talking about a teensy tiiiiiny pinch of salt.

Oh but wait. Not just any type of salt...

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It's sea salt. None of that iodized table salt crap! Just a pinch of sea salt can intensify sweet flavors, especially chocolate.

But then again, I can make love to salt, my collection probably exceeds 64 different salts including chardonnay smoked salt, Hawaiian smoked salt, Fleur de Sel, Guatelmalan sal negra, Hilmalayan salt block and even a salt plates that I grill on.

Oh no...I'm getting distracted...because this recipe isn't about salt...it's about the cookies! I've found a great holiday recipe that will satisfy your salty-sweet cravings.

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Toffee Cookies with Dark Chocolate Glaze

Recipe from Salty Sweet by Christie Matheson

Makes 20 to 24 cookies

1 cup (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
2 large egg yolks
2 cups all-purpose flour
1 teaspoon fine sea salt
4 ounces bittersweet chocolate
1/4 cup chopped toasted pecans
sea salt

Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar. Add the egg yolks one at a time and mix well.

Combine the flour and salt in a small, bowl then add the flour mixture to the butter-sugar mixture, mixing until well combined.

Shape the dough into a disk, wrap it in plastic, and refrigerate for 10 minutes.

Roll out the dough on a lightly floured surface to about 1/4 inch thick. Cut out circles with a 2-inch round cutter and place the cookies on the baking sheets.

Bake for 11 to 13 minutes, until the edges are golden brown. Let cool completely on the baking sheets.

Bring water to a simmer in a double boiler, or set up a heat-proof bowl over a small sauce pan with water simmering in the bottom. Melt the chocolate over the simmering water. When the cookies are cool, spread them gently with a thin layer of melted chocolate. Before the chocolate dries, sprinkle lightly with the pecans and a few grains of fleur de sel. Let the chocolate set. The cookies will keep in an airtight container at room temperature for up to 3 days.

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Jaden is a recipe developer, food columnist and food photographer. She blogs at www.SteamyKitchen.com.