Ingredients: |
Ingredients: 2 cups all purpose flour
¼ tsp salt
1 cup unsalted butter, cold and diced into small cubes
⅔ cup powdered sugar
1½ tsp vanilla
¾ cup toffee bits
½ cup finely chopped pecans, plus more for garnish
9 oz. good quality milk chocolate or dark chocolate, broken into pieces or chopped.
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Directions: |
Directions:-In a mixing bowl whisk together flour and salt, set aside. In the bowl of am electric stand mixer fitted with the paddle attachment cream together butter and powdered sugar, while stopping to scrape down bowl frequently, until mixture is smooth and creamy. Mix in vanilla then with mixer set on low speed, slowly add in flour mixture and mix until nearly combined (it will dry and crumbly at first but it will start to come together). Add in toffee bits and pecans and mix until combined (you may need to fold in those at the bottom of the bowl with a spatula). Divide dough into 2 equal portions. Shape each portion into an even 6 ½-inch log, that is about 1 ¾-inches round, on a lightly floured surface compressing dough rather tightly together so there aren’t holes in the center of the log and cookies hold together well when sliced. Wrap each portion in a separate sheet of waxed paper. Chill dough 1 hour. Preheat oven to 350º during last 15 minutes of chilling dough.
-Remove one log from refrigerator. Cut into slices under ½-inch thick. Transfer to a baking sheet lined with parchment paper spacing them 2 inches apart. Bake in preheated oven until just barely golden brown on edges, about 12-16 minutes. Let cookies cool 5 minutes on baking sheet then transfer to wire rack to cool completely. Repeat process with remaining chilled dough, adding the sliced dough to a cool baking sheet (a warm sheet will make them spread more).
-For the chocolate coating: Line 2 baking sheets with parchment paper. Add chocolate to a medium microwave safe bowl. Heat in microwave in 20 seconds intervals on 50% power, stirring between intervals until melted and smooth. Dip half of each cookie in chocolate. Transfer to parchment paper. Sprinkle each cookie with a little bit of toffee bits and pecans. Let chocolate set at room temperature or in refrigerator for a quicker set. Store in airtight containers at room temperature. |
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