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
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!