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August 2, 2011
Chunky Brownie Cookies
Keepsake Cookies
Prep time:
10 minutesbaking time:
12 minutes“Served with hot chocolate in the winter and cold milk in the summer, these were a year-round treat.”
Ingredients
Serves 36
- 1 cup (2 sticks) butter
- 4 (1-ounce) squares unsweetened chocolate, coarsely chopped
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/8 teaspoon salt
- 1 1/2 cups coarsely chopped chocolate-covered toffee bars
Directions
1
Preheat oven to 350°F. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat and let cool slightly.
2
Stir sugar into chocolate mixture until smooth. Stir in eggs until well blended. Stir in vanilla until smooth. Stir in flour and salt just until mixed. Fold in chopped toffee bars.
3
Drop heaping tablespoonfuls of dough about 1 1/2 inches apart onto ungreased baking sheets.
4
Bake just until set, about 12 minutes. Let cookies stand on baking sheets about 5 minutes; transfer to wire racks to cool completely. Store in airtight containers.
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Grandma's Secret Trick
Grandma's Secret Trick
Chopping candy, such as toffee bars, can be a messy task. Grandma made the process neater and easier with a couple simple tricks. To chop crunchy candy bars, she used a rolling pin to lightly pound the bars into pieces inside a resealable plastic food storage bag. For sticky-centered bars, Grandma lightly coated the knife blade with cooking spray to prevent the candy from sticking to the blade.
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