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Crispy toffee and chocolate cookies with smoked salt
Crispy, salty and sweet - what's not to love in these mouth-watering holiday cookies? Complete with crunchy pecans for extra nutty flavour, these might just take the top spot on our favourite festive treats for this year.
Ingredients
- 8 tablespoons unsalted butter, at room temperature (1 stick)
- 1/4 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1/2 cup graham crackers, crushed
- 1/2 cup pecans, chopped
- 1 teaspoon kosher salt
- 1-1/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup toffee bits
- 1/2 cup dark chocolate, chopped
- 1 egg, beaten
- Smoked flaky salt
Directions
- To the bowl of a stand mixer (or you can use a hand mixer) on medium speed, add butter and sugars and beat until combined, about 1 minute. Reduce the speed to low and add the graham crackers, pecans, salt, flour, baking powder, toffee bits and chocolate. Continue to mix until well combined and then add the egg. Once the egg has been incorporated turn the mixer off and turn the dough out onto a lightly floured surface.
- Shape the dough into a log about 4” in diameter and 8” long. Wrap the dough in plastic wrap and chill in the fridge for at least an hour or overnight.
- Pre-heat oven to 425° and line two baking sheets with parchment paper.
- Slice the log of dough into 1/2” rounds and transfer them to the prepared baking sheets. Bake for nine minutes, rotating the baking sheets at the five minute mark.
- Remove the cookies from the oven and immediately sprinkle with smoked salt. Let the cookies cool on the baking sheets for five minutes and then transfer to a wire rack to fully cool. Enjoy!
