Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
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 Jen Wheeler | Need to know how to use fresh herbs before they go bad? We've got some ideas, including easy ways...
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...