Would it be ok to leave the walnuts out? Do they add to the texture? I just made these this past weekend and they are STUPID GOOD! =). There’s only a half-cup of powdered sugar in the whole batch, and even with the addition of chocolate chips and toffee chips, plus that corner-dunk in chocolate, they aren’t over the top. Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. First, refrigerate the bowl of dough for at least 45 minutes (or longer) till it is reasonably stiff. I’m doubling this recipe right now for Christmas. WOW! Frankly, I don’t really understand the December cookie craze. Made these yesterday — delicious, though I think they needed more toffee (I used the same amount of ounces, but in fun-size bars, so the chocolate/toffee ratio was off). There could have been accidental mismeasuring. I baked them on parchment paper and once they cooled they came off ok (only a little bit of sticking). Crispy outside, chewy center. Well, at least my roommate says so. I also made half the recipe (came to 12 decent sized cookies) and substituted pecans for the walnuts. (Cannily I had saved several for myself at home.) :) (But otherwise, I’d say a week.). A bit late to the party here, but here goes: – I’m allergic to nuts, so replaced the walnuts with toasted sesame seeds. On average each year we have about 40 women who bring their best cookie recipe to the judges who decide who will be the “Cookie Queen” of Bucks County. Was sure these would be a disaster in the oven – but they turned out to be perky little discs of yumminess. Makes me want one. I had never baked before, and I used wax paper instead of parchment paper in the oven…not a good idea. Thanks so much, Deb. That is readily found in grocery stores. Yummy. Thanks! I refridgerated the dough for a few hours prior to baking. Very moist and chocolate-y and I hope to make them many more times in the future with different chunks of happiness mixed in. There is a very small amount of butter, a colossal amount of chocolate, a few chopped up candy bars and walnuts and, if you’re me, a little sprinkling of flaky sea salt which comes together to form the first cookie I have made that comes close to matching or–I hope you’re sitting down for this–surpassing the transcendence of the World Peace Cookies. 2. These look awesome. Thank you Smitten Kitchen this recipe won first prize at our county fair, I have been making these for a long time would like to make ahead and freeze will this work. Flaky sea salt for sprinkling (optional). Did anyone else have a similar result? Why not scoop it ouf directly into my mouth?”. The best cookies are the ones with a little toffee spilling out the side! As much as I love chocolate cookies, I will always be a spice girl….oatmeal raisin, pumpkin, and my new all-time favorite cookie : Ginger Snaps. Maybe I can come next year?! I was looking at those lovely pictures and lusting after them, I didn’t even realise you hadn’t added words inbetween! I baked the cookies and of course wanted to eat one almost straight out of the oven while still warm — it was good but not great. Cooling on the sheet for 5 min allowed me to take them off while keeping their shape. This might be my new favorite cookie. I make these wonderful brickle drop cookies using Heath English Toffee Bits ( Bits ‘O Brickle Toffee Bits). I get the most recipe requests for this cookie. Someone just asked me for the recipe today. I made the second batch with a size 40 scoop which was just right. I have made these cookies a few times and, while they are incredibly delicious, have always had a bit of trouble scooping the cold batter and rolling it into a log once it has chilled. I was going to give some away, but quickly changed my mind! So, I read the blog on RSS, and then click through. The cookie still turned out amazingly rich, chewy and fantastic. According to my math, that’s enough for 4 recipes of these cookies! They are delicious! BTW, I’m wishing NaBloPoMo was EVERY month, it feels like Christmas getting a new SK post every day! But it is optional, and you should only try it if you think it would be to your taste. Sorry, your blog cannot share posts by email. OMG….one pound of chocolate, 4 organic eggs, sticky chocolate mess all over the kitchen, so many pots and pans and bowls used, hands covered in chocolate dough trying to roll them up to freeze…..AND, when finally cooked….probably the best damn cookie I’ve ever eaten. Marabou’s Vice President Lars Anderfelt asked to license the Heath product in the early 1950’s, but Heath refused. Heath bars can be hard to find. Has anyone else had a problem with the dough being incredibly sticky/melty? Did you want me to discuss these? In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. I made these and they are outrageous. These cookies are amazing!!! My husband, who is usually able to restrain himself, looked me in the eye and begged me not to make them again unless he specifically requests them. Hmmm, interesting, but skeptical… the are cookies afterall, not pretzels…. Awesome recipe! Add eggs; beat well. yes, please! I have to have these. It was soooo yummy! I cannot wait to try them. Brownie ), I made my first batch on saturday evening and oh my were they great! And originally called Dajm, been eating them for just 8 minutes and then the photos a. Chocolate next time i made these and most likely will love them dough i to. 45 mins is a very similar recipe that works for those with allergies life and blew my at. 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