Monday, 26 March 2012

Chocolate and Toffee Covered Craisin Cookies

As promised! I think I have achieved what I believe to be perfection. These are baked in a hot oven (375) so its crunchy outside and fudgy inside.  I do acknowledge that the sugar ratio is quite low compared to other cookie recipes, which may or may not be a bad thing, but the chocolate chips and toffee bits make up for it.

I got so many compliments on this, it was actually quite amazing. At first I thought the toffee bits may be distracting because it sticks to your teeth sometimes. Then I realized it was only when they are warm that they do that. This cookie is actually better when it's completely cooled through, or a day old. The toffee bits hardens to a perfect crunch and is a great balance for the soft center. Did I mention that the center never hardens? So, the toffee bits are a mandatory ingredient now...you can't skip it!




Cookie Ingredients:
3/4 cup of soft butter
1/2 cup of brown sugar
1/2 cup of white sugar
2 eggs
3 oz or 1/2 cup melted semi sweet chocolate 
1 tbsp vanilla extract 
6 tbsp cocoa powder
1 tbsp instant espresso powder
1 1/2 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter scotch chocolate chips
1 portion of toffee bits (recipe follows)
1 heaping cup of craisins

Cream together the butter, sugars, and eggs until pale and fluffy. It may curdle at first but have faith and keep mixing. Scrape down the bowl to make sure you get a even mixture.


Add the cocoa and espresso powder and mix again.


Add the melted chocolate and vanilla and mix well. It should be perfectly smooth at this point, almost like a frosting. Make sure you scrape down the bowl again.


Add in your chocolate, toffee, and craisins and mix just until incorporated. Scrape down the bowl to get the sides.


Using a small cookie scoop about 1 inch in diameter, make about 36 dough balls. Freeze for 20 minutes.


Take them out of the freezer and roll in your hands to make them smooth. You can make them right away or toss them into a freezer bag for future snacks. I made 8 for now.


Press them flat onto the cookie sheet so that the center is slightly dented. I thought this helped with a more even baking.

The toffee bits melted in the oven and so the cookie came out with a messy shape. It was easy to clean up while they were warm by pushing them back into a cookie shape. You may prefer to leave out the toffee bits but I thought it provided a pretty good crunch to the cookie. Like I said, It was really crispy on the outside and fudgy inside. It was a mix between a cookie and a brownie, so good!



I hope you try this recipe because I literally started the thing from scratch, taste wise and structure wise. It's such a tasty cookie and I am sooooo proud!

Toffee Bits Ingredients
1 Cup Sugar
3 tbsp water
2 tbsp butter

Melt the sugar and the water on high heat and wait for it to caramelize. You could use a candy thermometer like I tried to do here. But I soon gave up because I didn't have enough sugar in the pot to reach the temperature reader.
 After the sugar turns amber, put in the butter and take it off the heat. Swirl it around until the butter melts then pour into a buttered pan. Let it cool in the Freezer.

Tap it on the counter so it cracks then break it into small pieces with a tenderizer. I used a beer bottle and it did the same thing.


You want the pieces to be about the same size as the chocolate chips.

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