Choco Toffee Cookies

Choco Toffee Cookies

Ingredients

• All purpose flour 1 cup
• Cocoa powder (unsweetened) 1/3 cup
• Salt 1/4 teaspoon
• Butter 1/2 cup
• Granulated Sugar 2/3 cup
• Egg yolk 1
• Vanilla essence 1 teaspoon
• Milk 2 tablespoons
• Condensed Milk 1 can
• Cooking chocolate ½ cup
• Nuts of your choice 1 cup

Preparation

1. First and foremost, take out egg, butter and milk from the refrigerator half an hour before starting the recipe to bring them to room temperature.
2. Open the can of condensed milk and pour into a pan.
3. Cook on a very low flame with constant stirring until thick and toffee like texture is formed. The mixture should leave the pan at this stage.
4. To make the dry mixture, sift the all-purpose flour and cocoa powder in a bowl.
5. Sifting will ensure that there are no lumps in the mixture.
6. Add salt to this mixture.
7. Mix and keep aside.
8. To make the wet mixture, in a separate bowl, beat butter and sugar together at high speed until light and fluffy using an electric mixture.
9. Add the egg yolk, milk and vanilla extract and mix again with the mixer.
10. Now start adding dry mixture to the wet mixture and mix manually. Do not use mixer at this stage.
11. DO NOT OVER MIX.
12. As soon as the wet and dry ingredients are incorporated, cover the dough and refrigerate for 30 minutes.
13. Chop the nuts of your choice> I used raw peanut and had to roast them. You can also use almond and cashew and walnut but you don’t have to roast them.
14. Preheat the over to 180 *C using only the lower rod. Using both upper and lower rods will burn the cookies surface.
15. Shape the cookie dough into balls.
16. Roll the cookies in roasted peanuts (or almond, walnut etc)
17. Using a small measuring spoon, create an indentation on the cookies.
18. Bake in the oven on 180*C for 10-15 minutes (only lower rod)
19. Check after 10 minutes. If not done then bake for another 2-5 minutes depending on your oven.
20. Cookies are ready when the surface of the cookies is not shiny anymore.
21. Take out of the oven, reform the indentation if needed and allow to cool.
22. Take the toffee out into a bowl. If it has harden, just add little water to soften it.
23. Melt the cooking chocolate in a microwave or using water bath.
24. Pour toffee and chocolate into separate piping bags.
25. Fill the indent of the cookie with the toffee and drizzle chocolate over it.
26. Enjoy!

Print Recipe

Choco Toffee Cookies

Author: Naush

Ingredients

• All purpose flour 1 cup
• Cocoa powder (unsweetened) 1/3 cup
• Salt 1/4 teaspoon
• Butter 1/2 cup
• Granulated Sugar 2/3 cup
• Egg yolk 1
• Vanilla essence 1 teaspoon
• Milk 2 tablespoons
• Condensed Milk 1 can
• Cooking chocolate ½ cup
• Nuts of your choice 1 cup

Instructions

• First and foremost, take out egg, butter and milk from the refrigerator half an hour before starting the recipe to bring them to room temperature.
• Open the can of condensed milk and pour into a pan.
• Cook on a very low flame with constant stirring until thick and toffee like texture is formed. The mixture should leave the pan at this stage.
• To make the dry mixture, sift the all-purpose flour and cocoa powder in a bowl.
• Sifting will ensure that there are no lumps in the mixture.
• Add salt to this mixture.
• Mix and keep aside.
• To make the wet mixture, in a separate bowl, beat butter and sugar together at high speed until light and fluffy using an electric mixture.
• Add the egg yolk, milk and vanilla extract and mix again with the mixer.
• Now start adding dry mixture to the wet mixture and mix manually. Do not use mixer at this stage.
• DO NOT OVER MIX.
• As soon as the wet and dry ingredients are incorporated, cover the dough and refrigerate for 30 minutes.
• Chop the nuts of your choice> I used raw peanut and had to roast them. You can also use almond and cashew and walnut but you don’t have to roast them.
• Preheat the over to 180 *C using only the lower rod. Using both upper and lower rods will burn the cookies surface.
• Shape the cookie dough into balls.
• Roll the cookies in roasted peanuts (or almond, walnut etc)
• Using a small measuring spoon, create an indentation on the cookies.
• Bake in the oven on 180*C for 10-15 minutes (only lower rod)
• Check after 10 minutes. If not done then bake for another 2-5 minutes depending on your oven.
• Cookies are ready when the surface of the cookies is not shiny anymore.
• Take out of the oven, reform the indentation if needed and allow to cool.
• Take the toffee out into a bowl. If it has harden, just add little water to soften it.
• Melt the cooking chocolate in a microwave or using water bath.
• Pour toffee and chocolate into separate piping bags.
• Fill the indent of the cookie with the toffee and drizzle chocolate over it.
• Enjoy!