Darby Chocolate Cookies

 

3 Tablespoons butter

1 1/2 cups chocolate chips

1 -14 oz.  sweetened  condensed milk

1 tsp. instant espresso powder

1 cup flour

1 cup toasted walnuts

Preheat oven to 350 degrees

Over double boiler, combine milk, chocolate, butter and espresso powder and stir until combined and chocolate is melted. Mixture will look shiny and be creamy.

Remove chocolate mixture from heat and stir in flour and toasted nuts.

Scoop dough onto 2 parchment lined baking sheets, 8 cookies per sheet. Let sheets rest in cool place for 15 minutes before baking. After 15 minutes bake for 9 minutes or until tops just begin to crack. Allow to cool on sheets .

Hazelnut Toffee Cookies for your chocoholic habit!

Hazelnut Toffee Cookies

1/2 cup plus 2 tablespoons cake flour

1 tsp baking powder

1/4 tsp salt

2 1/2 cups semi sweet chocolate chips

4 tablespoons butter

1 3/4 cups packed brown sugar

4 eggs

1 tablespoon vanilla

14-15 oz. toffee bits, can have chocolate on them or plain toffee

2 cups hazelnuts

Preheat oven to 350 degrees

Sift the flour, salt and baking powder together and set aside.

Melt the chocolate chips and butter over a double boiler and set aside to allow to cool to lukewarm.

In a bowl of a stand mixer fitted with a whisk attachment on high speed blend brown sugar and eggs for 5 minutes, with motor continuing to run(do not turn off motor) ad vanilla and beat on high for 5 minutes and continue to leave motor running. Add the melted chocolate and butter mixture to mixer and continue to beat on high another 5 minutes.  Turn mixer off and quickly add the sifted dry ingredients. Turn mixer on low and blend just until blended. Fold in nuts and toffee pieces.

Scoop out cookies from a 1 oz. ice cream scoop 6 to parchment lined baking sheet. Allow scooped cookies to set out for 8 minutes. After 8 minutes bake 8-10 minutes. Allow to cool completely on baking sheet.  They are very moist.