Salt-Topped Chocolate, Toffee and Pecan Cookies

By Kmac_4

Ingredients

• 1 C unsalted butter
• 1/3 C packed dark brown sugar
• 1/2 C sugar
• 2 C flour
• 1/4 t salt
• 1/2 t baking powder
• 2 (3.5 oz) bars milk chocolate with toffee pieces
• 1 C coarsely chopped, salted, roasted pecans
• Coarse salt

Details

Servings 18

Preparation

Step 1

Combine butter, brown sugar and sugar in bowl of electric mixer. Beat at high speed until ligt and fluffy, scraping bowl down occasionally. Stir together flour, salt and baking powder in a bowl. Add flour mixture to butter one half cup at a time. Beat after each addition to blend in. Chop chocolate into bite size pieces. Add chocolate and pecans to butter mixture. Line two baking sheets with parchment paper. Divide dough into 18 balls, about 3 T each. Place 9 on each baking sheet, at least 2 inches apart. Flatten to 1/4 inch thickness with fork. Refrigerate cookies at least 1 hour or up to 8 hours.

Just before baking, sprinkle a small pinch of coarse salt over each cookie. Bake cookies one sheet at a time in preheated 325 oven for 20 minutes or until cookies are set and golden brown around the edges. Remove from oven. Cool for five minutes; remove to wire rack and completely cool. Wrap cookies individually in plastic wrap and add a ribbon. Makes 18 cookies.

Look for milk chocolate with toffee pieces in natural food supermarkets and finer food stores. If not available, use milk chocolate covered toffee. Chop and measure 1 1/3 C