Chocolate toffee Butter Cookies

Speaking of America's Test Kitchen.  These are my all-time favorite cookie.  Chocolate Toffee Butter Cookies.  I make them semi-regularly, and wish I had a batch of frozen dough in my freezer all the time!  They are easy, simple, but oh so good.  They are subtly delicious.  You don't take a bite and pass out from the goodness on the spot, you take a bite and think...nice cookie. Then you find yourself eating another bite, and then another until you've polished off about six in no time flat, and still want more.

They are also the best dunking cookie I've ever had.  Hot chocolate, Coffee...Orange juice but only if you're the Mister.  So good!

Chocolate Toffee Butter Cookie
Adapted from America's Test Kitchen

2 1/3 C Flour
1/2 tsp baking powder
1/2 tsp salt
2 sticks butter, softened, but still cool...this means straight from the fridge and about 10 seconds in the microwave for me
1 C packed brown sugar
1 egg
1 tsp vanilla
1 C. Heath Toffee Bits...they recommend without chocolate, but let me say I love them both ways.  If I have the toffee bits with chocolate, I just don't drizzle chocolate on at the end.  If I have the plain toffee bits, I do like little chocolate razzle dazzle at the end.  Both are good!
1/2 C. chocolate snaps (these are disks of chocolate that do not need to be tempered.  Similar to almond bark, but I like Callebaut brand, no surprise there)

Adjust oven racks to upper middle and lower middle positions.

Heat oven to 350

Combine flour, baking powder and salt in bowl. Set aside

In mixer with paddle attachment, beat butter and brown sugar on medium speed for approximately 3 minutes until fluffy.  Add egg and vanilla and beat until combined.

Reduce speed to low and add flour combo in two additions.  Mix until just combined.

Add toffee bits.  Mix until combined.

Divide dough in two.  Roll each piece into a log that's approximately 9 inches long.  Then smoosh

Line two baking sheets with parchment.

Using a chef's knife, cut dough into 1/4 inch cookies.  They will look quite thin.

Place on cookie sheets.  They don't spread too much due to the chilling, I can usually get around 21 cookies per cookie sheet.  So 3 across and 7 down.

Bake 10-12 minutes until the edges are just lightly browned...make sure you rotate your cookie sheets half way through the baking.

Cook completely on baking sheet.

Once cool, melt your chocolate in a micro-wave proof bowl, I use my Pyrex measuring cups, about 30 seconds at a time until melted.  Drizzle to your heart's content.

YUM!  Really, I don't put a recipe in this blog unless it is stellar.  Make this and find your cookie true love.