Paige Retus’ Fudge Topped Toffee Cookies

Boston’s legendary Paige Retus is that rare and brilliant chef who is equally comfortable making simple desserts for home and complicated, breathtaking restaurant fare. Paige’s toffee cookie, buttery and rich, is taken to a whole new level with the contrasting bittersweet chocolate and toasty pecans.

Paige Retus’ Fudge Topped Toffee Cookies
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Serves: 2 dozen
 
Ingredients
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 2 large egg yolks, at room temperature
  • 2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 4 ounces semi-or bitter sweet chocolate, melted
  • ½ cup lightly toasted and cooled pecans, coarsely chopped
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Add the egg yolks, one at a time, mixing well between additions.
  5. Add the flour and salt and mix until well combined.
  6. Form the dough into a ball and roll out on a lightly floured board and cut with a 2" cookie cutter. Place the cookies on the prepared sheet and transfer to the oven.
  7. Bake until golden at the edges and medium firm to the touch, about 12-15 minutes.
  8. Do not remove from the sheet until completely cooled.
  9. Using the back of a spoon, smooth the chocolate in a circular motion onto the cookie (almost to the edge) and while it is wet, sprinkle with the nuts.
  10. When the chocolate is completely cooled, store the cookies in an airtight container for up to 2 days or layer between pieces of wax paper and freeze for up to two months.