Toffee Cookies with Dark Chocolate Glaze
recipe from Salty Sweet by Christie Matheson
Makes 20 to 24 cookies
1 cup (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
2 large egg yolks
2 cups all-purpose flour
1 teaspoon fine sea salt
4 ounces bittersweet chocolate
¼ cup chopped toasted pecans
Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar. Add the egg yolks one at a time and mix well.
Combine the flour and salt in a small, bowl then add the flour mixture to the butter-sugar mixture, mixing until well combined.
Shape the dough into a disk, wrap it in plastic, and refrigerate for 10 minutes.
Roll out the dough on a lightly floured surface to about ¼ inch thick. Cut out circles with a 2-inch round cutter and place the cookies on the baking sheets.
Bake for 11 to 13 minutes, until the edges are golden brown. Let cool completely on the baking sheets.
Bring water to a simmer in a double boiler, or set up a heat-proof bowl over a small sauce pan with water simmering in the bottom. Melt the chocolate over the simmering water. When the cookies are cool, spread them gently with a thin layer of melted chocolate. Before the chocolate dries, sprinkle lightly with the pecans and a few grains of fleur de sel. Let the chocolate set. The cookies will keep in an airtight container at room temperature for up to 3 days.