Monday, April 8, 2013

April Secret Recipe Club...Featuring Flourless Chocolate-Toffee Cookies from Love and Flour

It's once again time for this month's Secret Recipe Club reveal! This month, I was given a fantastic blog that was chock-full of all sorts of sweet delights: Love and Flour. I knew that I wanted to make some cookies, and she had a TON of great cookie recipes to choose from! Ultimately, I decided to go with her take on Francois Payard's Flourless Chocolate Cookies. I made two small changes to her recipe: instead of adding chocolate chips to the brownie-like dough, I used what I had on hand in my pantry: pecans and toffee chips to make Flourless Chocolate-Toffee Cookies.

These cookies are a snap to whip up using only a handful of ingredients that are in my kitchen all the time. You do have to allow about an hour for the cookies to cool, but you're rewarded with a dozen chewy, decadent chocolate cookies studded with pecans and bits of toffee. All you need is a glass of ice-cold milk and you're ready for the perfect afternoon snack or midnight snack!!

Flourless Chocolate-Toffee Cookies
adapted from Love and Flour

Step 1: Preheat oven to 375. Line a large rimmed baking sheet with parchment paper or a Silpat and set aside. Add the following ingredients to the bowl of a stand mixer: 3 cups powdered sugar and 3/4 cup Dutch process cocoa powder. Mix on low speed until the sugar and cocoa are combined. Add 1/2 cup chopped pecans and 1/2 cup toffee chips. Mix into the sugar-cocoa mixture on low speed until combined.

Step 2: Add 1 tbs. vanilla extract and the eggs whites from 3 large eggs. Mix on low speed just until the egg whites are incorporated and the mixture looks similar to brownie batter. If you overmix, the batter will be too stiff.

Step 3: Spoon the batter onto the baking sheet in 12 portions of about 1 tbs. Make sure to leave a bit of space between to allow for spreading as the cookies bake. Bake for 11-14 minutes, until the cookies are shiny and cracked on top. Make sure to turn the pan around halfway through the baking time for even baking. Remove the parchment from the cookie sheet and repeat the baking process using a fresh sheet of parchment. Cool the cookies on the parchment for approximately 1 hour, which will allow them to set up and not stick to the parchment.

These cookies are unbelievably good! They have a thin crisp exterior and a chewy, fudgy interior. They remind me a bit of really fudgy brownies.  The nuts and toffee provide a bit of texture and crunch, but you could also use 1/2 cup of chocolate chips in place of either ingredient. These cookies are quite rich, so two cookies with a glass of milk was plenty for me to enjoy in one sitting. Make sure to store the cookies in an airtight container so they don't dry out. 

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