Buttery toffee and toasted pecans in a rich chocolate cookie; all that’s missing is a cold glass of milk.
What to buy: Skor or Heath bars work best in these cookies.
The delicious flavor of these cookies requires an excellent-quality cocoa powder with a 20 to 24 percent fat content. Chocosphere is a fantastic Internet chocolate resource.
Game plan: If you decide to use homemade or real-butter toffee, the toffee pieces will melt faster, giving the cookies a lacier appearance.
The cookie dough can be made ahead and refrigerated for up to 24 hours; it can also be stored in a resealable plastic bag in the freezer for up to 2 months. In either case, allow the dough to come to room temperature before baking.
This recipe was featured as part of our Holiday Cookies recipe slideshow.
by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...