Chocolate Salted Toffee Cookies

First off, I want to thank everyone for their kind words of support on my last post. It really means a lot to me to have people out there who care. I really and truly appreciate everyone who took the time to leave me a comment. Thank you!

Before I went on my little "vacation" I had promised a post on the cookies I made shortly before. It's been a while, but here it is! Yay me! Never mind that I still have over 75% of my apartment to pack up. I'll uh... do it later. yeah.

First I wanted to show you the awesome newest addition to my apron collection.

I've been wanting one of these smock styled aprons for a while now. My grandma used to wear one when I was a kid. I love that it covers EVERYTHING because I have a tendency to get stuff in the one square inch a regular bib apron doesn't cover. I'm talented like that. This one is vintage. I got it for two bucks at a thrift store. I love the big pockets. One day when I have a clothesline they'll be awesome for holding clothespins!

On to the business at hand... Chocolate Toffee Cookies!

Start by combining 1/2 cup all purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a small bowl and whisking to blend. Set aside.

In an electric mixer, beat 1 3/4 cups (packed) brown sugar and 4 large eggs until thick, about five minutes.

Melt 1 pound of chopped bittersweet (not unsweetened) or semisweet chocolate with 1/4 cup (1/2 stick) unsalted butter. You can do this in a double boiler or in the microwave. If you use the microwave, be sure to never time it for more than 30 seconds at a time. Scorched chocolate is NASTY. Also, I used 60% Cacao Ghirardelli chips for the bittersweet chocolate. Way tidier than trying to chop chocolate if you ask me!

Add cooled chocolate mixture to egg mixture. Probably should have had you melt the chocolate BEFORE starting the eggs, huh? Stir well by hand just until combined.

Add in one tablespoon of vanilla extract. Mix well.

Gently stir in the flour mixture...

Then have your helper add a cup of walnuts...

And 6 ounces or so of toffee bits. You can chop up a bunch of Heath bars for this step if you like.

Stir well to combine.

The batter will be very soft, so you'll need to put it in the refrigerator to firm up for about 45 minutes. After it has chilled, scoop it out by large teaspoonfuls (I used a #70 disher) onto parchment or Silpat lined baking sheets.

After I made the first batch of these and taste tested them for quality (that's my story and I'm sticking to it!!!) it occurred to me that they might be made even more fabulous by a sprinkling of sea salt. It's totally optional but it adds an amazing depth of flavor to these. I used one big pinch of salt to cover four or five cookies, so it's very little salt that is needed.

And there you have it!

Chocolate salted toffee cookies... so flipping good.

On another note, here's my living room right now. It looks like we belong in an episode of Hoarders. *sigh* Here's the cut and paste-able recipe:

Chocolate Salted Toffee Cookies

Ingredients:

1/2 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

1/4 cup (1/2 stick) unsalted butter

1 3/4 cups (packed) brown sugar

4 large eggs

1 tablespoon vanilla extract

5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped

1 cup walnuts

Flaky sea salt for sprinkling (optional)

Directions:

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla.

Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Drop batter by spoonfuls onto sheets, spacing two inches apart. Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)