These Chocolate Toffee Cookies are special, though they may not look like it. They’re not frosted, painted, or blitzed in sprinkles. You can’t roll them out and cut them into fancy shapes. They’re not paleo (whatever that is) or gluten free. They’re made with old-fashioned, real ingredients. The kind your mother may have used. The outsides of these cookies have a slightly crisp crumb. The interior is provocatively fudgy– there’s not much more to say about them. They don’t have nuts or oats or any extra bells and whistles. Save one. Toffee. These cookies have a nearly undetectable nod toward the savory with the addition of toffee. They’re quite simply, the best cookies I’ve ever made.
Which kinda surprises me. After five (plus) years of pecking out recipes on this keyboard, I sometimes think bells and whistles are all I have left. That’s because finding something that surprises me isn’t as easy as you might think. To keep my belly full of surprises I often seek out new flavors, or try regional cuisines that you won’t find just anywhere. Do you remember my Pickled Quail? What about SPAM Sliders? I love stuff like that (I really do) and I guess I figure stuff like that will help my blog stand out in a crowd. I guess.
Chocolate Toffee Cookies
But sometimes the best recipes just prove that kind of thinking wrong. These simple Chocolate Toffee Cookies are full of surprises. They come from a recipe by Barbara Fairchild that’s been passed around between food lovers for quite some time. She was with Bon Appétit for 32 plus years. She’s a cheerleader for the great city of Los Angeles (just like me). That’s bio enough in my book.
I don’t really know what she’s been up to lately. But these Chocolate Toffee Cookies are quite a legacy. That much should not be a surprise. GREG