Mudslide Cookies

Those who enjoy culinary experimentation will enjoy my latest (tweaked) Pinterest find, which requires a little more time, skill, and ingredients than my usual baked offerings. The result however is well worth the effort. These uber rich cookies are soft on the inside, crisp on the outside, and complemented by the chewiness of homemade toffee alongside the light crunch of toasted pecans.

Ingredients:

For the toffee:

• 4 tbsp unsalted butter
• 2 tbsp sugar
• 1.5 tbsp corn syrup
• 1 tbsp water

For the cookie dough:

• 1 cup whole pecan halves
• 10 ounces bittersweet chocolate, chopped
• 2 eggs
• ¼ cup sugar
• ½ cup + 2 tsps brown sugar
• ¾ tsp vanilla extract
• 2 tsp ground coffee
• ¾ cup all-purpose flour
• ¼ tsp baking powder
• 1/2 cup dark chocolate chips

Method:

For the toffee:

1. Grease a cookie sheet lined with foil.
2. In a heavy-bottomed pot over LOW heat, melt the stick of butter.
3. Add the sugar, salt, corn syrup and water; stir to combine.
4. Turn heat up to medium-high and continue cooking, stirring occasionally until sugar is a medium golden brown.
5. Pour onto the greased sheet and let cool.
6. Once cool, break into small pieces and set aside.

For the cookie dough:

1. Preheat the oven to 350 degrees F.
2. Place the pecans on a baking sheet and toast for 7 minutes.
3. Remove from the heat and chop into small chunks.
4. Melt the chocolate and stir until smooth.
5. Mix together the eggs, sugar and brown sugar until well combined.
6. Mix in the milk, vanilla and ground coffee, then add the melted chocolate and combine.
7. Stir in the chocolate chunks, toffee, and pecans.
8. Stir in the flour and baking powder.
9. Chill the dough for around an hour.
10. Using a tablespoon place rounded tablespoons of dough onto a baking tray.
11. Bake for 8-10 minutes.
12. Cool for 15 minutes before serving.

These cookies will keep for around 3 days - if they last that long (annything involving this much chocolate is very unlikely to last 24 hours in my household). I'd love to know how you get on if you try out this recipe - do let me know in the comments below or tweet me a picture! To stay updated on future posts and reviews you can follow me on Twitter, Instagram, Facebook, and Bloglovin.