from Bon Appetit magazine are some of the most fantastic cookies I’ve ever made.They’re both crunchy, thanks to almonds and toffee bits, and chewy, as they crisp after coming out of the oven.
You’ll be hard-pressed to find someone who doesn’t like them. Leave them in the kitchen or take them to the office, and they will disappear.
These cookies are a bit fancy, too. You could get away with serving them with some tea after a casual dinner party.
For the most part, these cookies are very easy to make. Taking them out of the pan is the one part that can prove to be tricky and frustrating.
The cookies are very soft when they come out of the oven. I used a plastic lifter to get them off the pan, but despite my best efforts, the individual cookies did squish a bit, going from round to oblong.
However, even though they may squish up when being lifted out of the pan, they will look fine once they have crisped, so don’t sweat it too much.
To cool, the cookies need to be placed on a wire rack with bars that are close together, or they will simply sink through widely-spaced bars into pieces on the counter.
The recipe says it yields three dozen cookies, but I was able to comfortably make two dozen.
The recipe calls for crushed chocolate-covered English toffee such as Heath or Skor bars. For this ingredient, I used Skor toffee bits, which are available in the baking aisle with the chocolate chips in Canadian supermarkets.
Instead of chopped almonds, I used silvered almonds.
Butter, sugar, egg, dark rum and vanilla extract are beaten together. Flour, cocoa, baking soda and salt are sifted together and stirred into the butter mixture, and toffee and almonds are mixed in.
The cookies are baked, left to cool on the baking sheet for one minute, and are then transferred to wire racks to cool completely.
This recipe can also be found in the cookbook Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
Bon Appetit Desserts at amazon.ca
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