These are wonderful cookies that I know you guys will really enjoy, Toffee Topped Chocolate Dipped Butter Cookies! These are lovely, light cookies on their own, a bit like shortbread with a slightly sandy texture. When you dip them in chocolate it takes on a whole new dimension of texture and flavor. And the toffee bits on top make it a crunchy bite of heaven.
When you look at a recipe and it has a short list of ingredients, each one takes on added significance. This is when you pull out the best you’ve got. Use real butter, preferably a European-style – I like Kerrygold from Ireland and Strauss (if you live in the San Francisco Bay Area). The higher percentage of fat will make a huge difference in the creaminess of these cookies. And this is where vanilla paste (such as from Nielsen-Massey) really shines. Instead of the liquid extract this is a lightly sweetened gel-like mixture with vanilla seeds in it. The seeds burst on your tongue giving you an extra hit of vanilla in every bite.
This is really three cookies in one because you can stop at any stage and serve them as is. Plain they would be the perfect addition to a bowl of ice cream tucked in the side of the dish. With the chocolate dipping, serve them with espresso at the end of a heavy meal, they will be light, the perfect ending to a dinner party. And with the toffee bits on top, a child’s delight in every way. Three winning cookies in one recipe!
I also like that these are essentially homemade slice-and-bake cookies. All the ease of the ones you buy in tubes in the store, but none of the preservatives or additives. You control the ingredients and know exactly what your family is eating.
I made mine gluten-free of course and they are a bit more delicate than those made with all-purpose wheat flours. But in both cases, having them rest for 4 hours or longer gives the dry ingredients time to fully absorb the moisture giving you a superior tasting cookie.
The technique I describe for melting the chocolate may be unfamiliar, but trust me it is perfect. Alice Medrich, the doyenne of chocolate, has used this technique for years. Did you know that steam is hotter than simmering water? Yep, it is, so when you use a double boiler set up you are actually melting the chocolate at a much higher temperature than if you set the bowl directly in the water! There is little to no chance of scorching the chocolate because there is no direct heat. Just pour it into the bowl, place the bowl in the water and walk away!
I can see these Toffee Topped Chocolate Dipped Butter Cookies as a beautiful addition to my holiday cookie platters, adding an easy black and white combination that will contrast perfectly with many of the traditional cookies. You could use a variety of toppings like gold or silver dragees or edible glitter for a little sparkle, nonpariels, colored jimmies, etc. There is no end to the fun you can have creating treats your family will love.
It is Secret Recipe Club day again and this month I was assigned Feast on the Cheap written by the mother/daughter team of Mary Anne Rittenhouse and Mariel Rittenhouse Goodson. Thank you Mary Anne and Mariel for a wonderful recipe that will definitely be made again and again in our household!
Happy Chocolate Monday everyone!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Toffee Topped Chocolate Dipped Butter Cookies:
- Butter, sugar, egg, orange zest, vanilla, flour or GF flour blend, salt
- Water, chopped toffee bars or nuts, etc. chocolate, coconut oil
Setting the bowl with the chocolate and coconut oil in it directly into warm water and melting it that way is more forgiving than doing it in a double boiler. Steam is actually hotter than the simmering water, so it is a gentler way to melt your chocolate with less chance of it burning or scorching.
How to make Toffee Topped Chocolate Dipped Butter Cookies:
- Cream the butter and sugar until pale and fluffy, beat in the egg and vanilla; add the flour, salt, and water and mix just until combined
- Divide the dough in half, roll each half into a 12-inch long log, and wrap each in plastic wrap; refrigerate for at least 4 hours or up to 4 days ~ you can even freeze them for future baking projects
- Using a serrated knife, cut each log into 1/4-inch thick slices, place the cookies on parchment-covered baking sheets about 1-inch apart; bake until the edges are golden, about 15 minutes, then transfer to a wire rack to cool thoroughly
- Place the chocolate and coconut oil in a heatproof bowl and set into a skillet filled with about an inch or two of water, bring to a simmer, turn off the heat and let melt for 5 minutes, then whisk until fully melted and smooth
- Dip each cookie into the chocolate to cover about half the surface, let the excess drip back into the bowl; set each on a parchment-lined baking sheet or wire rack and immediately sprinkle with your choice of toppings, and set aside to firm up – refrigerate if you need them faster
I chopped up toffee-coated nuts for my topping because they were what I had on hand, but you can use anything you like, from chopped Heath Bars to toffee bits, or any festive, colorful decorations you like.
Recommended Tools (affiliate links; no extra cost to you):
- Citrus zester
- Kitchen scale
- Chef’s knife
- Cutting board
- Stand mixer or hand mixer
- Baking sheet pans
- Parchment sheets
- Mixing bowls
Many toffee bits and other garnishes are gluten-free, but double check the labels or look online to make sure they are safe before using.
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
- 2 sticks (1 cup; 227 g) unsalted butter, at room temperature
- 1-1/4 cups granulated sugar
- 1 large egg, lightly beaten
- 1 tbsp finely grated orange zest
- 2 tsp pure vanilla extract or paste
- 2-1/2 cups (300 g) all-purpose flour or gluten-free flour blend
- 1/4 tsp salt
- 1 tbsp cold water
- 2 oz (56 g) chopped toffee coated nuts, Heath Bars, or toffee bits
- 8 oz (227 g) bittersweet, semisweet, or milk chocolate
- 2 tsp coconut oil
- Tear off 2 sheets of plastic wrap about 14-inches long for wrapping the dough and leave them on the counter while you mix the dough.
- Mix the Dough: In the bowl of your stand mixer fitted with the paddle attachment, place the butter and sugar. Mix on low until combined, then increase the speed to medium, creaming them together until pale and fluffy, about 2 minutes. Add the egg and vanilla, beating well to incorporate.
- Turn the mixer off; add the flour, salt, and water and mix on Low until just combined and no streaks remain. Do not over-beat.
- Divide the dough in half and place one piece on each of the two sheets of plastic wrap. Form the dough into 2 (12-inch-long) logs, approximately 2 inches in diameter. Wrap the dough logs tightly with the plastic wrap and refrigerate for at least 4 hours or up to 4 days (roll occasionally so you don’t get a flat edge), or freeze for longer storage.
- Bake the Cookies: Preheat the oven to 375°F and set out 2 baking sheets lined with parchment paper. Using a very sharp serrated bread knife, cut each log into 1/4-inch thick slices. Place slices about 1-inch apart on prepared baking sheets. Note: If you are baking one sheet at a time, refrigerate remaining dough until ready to bake.
- Bake the cookies until the edges are golden, about 15 minutes. Transfer to cookie racks to cool.
- Melt the Chocolate: Set a skillet on the stove and add 1 to 2 inches of water. In a heatproof bowl, place the chocolate and coconut oil and set the bowl in the water. Bring the water to a simmer, turn off the heat, and leave the chocolate to gently melt for about 5 minutes. Stir to start blending the chocolate and coconut oil; leave in the water until the chocolate is fully melted. Stir until smooth; do not splash any water into chocolate or it will
- Decorate the Cookies: Dip each cookie halfway into the chocolate. Drag them back and forth which pushes the chocolate higher, covering more of the cookie. Allow excess chocolate to drip back into the bowl. Transfer the dipped cookie to the parchment-covered baking sheet. Immediately sprinkle the chocolate with the chopped toffee bar or other topping if desired. Repeat until all of the cookies are dipped and topped.
- With the coconut oil in the chocolate (which helps keep it thin to make dipping easier), it takes longer to dry than chocolate melted alone. Refrigerate dipped cookies on the baking sheet until the chocolate sets, about 1 hour. Store in sealed airtight containers, layered between sheets of parchment, for up to 1 week.
Recipe found at www.theheritagecook.com
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Amount Per Serving: Calories: 109Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 20mgCarbohydrates: 23gFiber: 0gSugar: 17gProtein: 1g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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