Boston's legendary chef Paige Retus's toffee cookie, buttery and rich, is taken to a whole new level with the contrasting bitter-sweet chocolate and toasty pecans.
Recipe courtesy of Cookies by Sally Sampson; photography by Yunhee Kim
|1 cup unsalted butter, at room temperature||1 teaspoon kosher salt|
|1 cup light brown sugar||4 ounces semi- or bitter-sweet chocolate, melted|
|2 large egg yolks, at room temperature||1/2 cup pecans, lightly toasted, cooled and coarsely chopped|
|2 cups all-purpose white flour|
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Place the butter and sugar in the bowl of a mixer fitted with the paddle attachement and mix until smooth and creamy. Add the egg yolks, one at a time, mixing well between additions. Add the flour and salt and mix until well combined.
Form the dough into a ball, roll out on a lightly floured board and cut with a 2-inch cookie cutter. Place the cookies 2 inches apart on the prepared sheet and transfer to the oven. Bake until golden at the edges and medium firm to the touch, 12 to 15 minutes. Do not remove from the sheet until completely cooled.
Using the back of a spoon, smooth the melted chocolate in a circular motion onto the cookie (almost to the edge) and while it is wet, sprinkle with the nuts. When the chocolate is completely cooled, transfer the cookies to a wire rack and repeat with the remaining dough.
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