I found these on
Epicurious and quickly became Peter's favorite cookies. Below is the recipe with my notes and variations:
- YIELD:
- Makes about 2.5 dozen
INGREDIENTS
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup plus 2 tablespoons sugar (I sometimes substitute a half cup of that with dark brown sugar)
- 1 large egg
- 1 tablespoon dark rum (the rum matters so buy a good tiny bottle--Myers Dark, etc)
- 2 teaspoon vanilla extract (called for 1, but I think a little more is nice)
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa (I buy the good stuff. I do think that Scharffen Berger or Valhrona do turn out a better product than the old Hershey's.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups crushed chocolate-covered English toffee (such as Heath bar; about 7 ounces)
- 1/2 cup chopped almonds
PREPARATION
- Preheat oven to 350°F. Beat butter and sugar in large bowl until fluffy. Add egg, rum and vanilla and beat until well blended. Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
- Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet (preferably on a silicon mat, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to touch, about 10 minutes. Let cookies cool on sheet 1 minute. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
