The ultimate chocolate cookie--slightly crumbly, VERY chocolate-y. Crammed with toasted pecans, homemade toffee and chocolate, these rich cookies are extremely addicting.
Ingredients
4tablespoonsunsalted butter
2tablespoonssugar
1/8teaspoonsalt
1.5tablespoonscorn syrup
1tablespoonwater
1cupwhole pecan halves
10ouncesbittersweet chocolatechopped*
2eggs
1/2tablespoonground flax meal
¼cupsugar
½cup+ 2 teaspoons brown sugar
1tablespoonmilkonly if using flax
¾teaspoonvanilla extract
¾teaspoonfinely ground coffee
¾cupall-purpose flour
¼teaspoonbaking powder
1/8teaspoonsalt
1/2cupdark chocolate chipsmini recommended, or chopped chocolate
Instructions
To make the toffee:
Grease a cookie sheet lined with foil.
In a heavy-bottomed pot over LOW heat, melt the stick of butter. Add the sugar, salt, corn syrup and water; stir to combine. Turn heat up to medium-high and continue cooking, stirring occasionally until sugar is a medium golden brown. Pour onto the greased sheet and let cool. Once cool, break into small pieces and set aside.
To make the cookie dough:
Preheat the oven to 350 degrees F.
Place pecans on a baking sheet and toast for 6-8 minutes, stirring halfway through. Alternatively, toast the pecans in a skillet on the stovetop over medium heat until fragrant and golden brown. Remove from heat and chop into small chunks. Set aside.
Melt the chocolate in a double boiler or in a microwave in 30-second increments. Stir until smooth and set aside in a warm spot.
With an electric mixer, whip together the eggs, flax meal, sugar and brown sugar until well combined. Add the milk, vanilla and ground coffee; mix. Add the melted chocolate and stir to combine.
Stir in the chocolate chunks, toffee bits and toasted pecans until thoroughly combined. Add the flour, baking powder and salt (sift beforehand if you're an A+ student) and fold in until just combined.
If the dough is very wet, chill the dough, covered, for about an hour or until firm enough to scoop. Otherwise, bake the dough right away, using a tablespoon to place rounded tablespoons of dough onto a parchment-lined baking sheet, about 1.5-2 inches apart. Slightly flatten the cookies with your hand. Bake for 8-10 minutes. They should look set but slightly soft when pressed; they will firm up when cool.
Notes
*I used 8 oz of unsweetened chocolate and 2 oz of bittersweet chocolate. Add 3/4 cup sugar to the chocolate mixture once it is melted. You will not need to chill the dough if you use this version.Adapted from San Francisco Chef's Table.