GMA Recipe: Chocolate Toffee Diamonds

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Chocolate Toffee Diamonds
From GMA's Food Editor, Sara Moulton
December 3, 2002

Good Morning America's Food Editor, Sara Moulton, fires up the oven for the favorite holiday cookies of the editors of Gourmet magazine.

Makes about 4 dozen cookies
Active time: 20 minutes
Start to finish: 11/2 hours

Ingredients

2 sticks (1 cup) unsalted butter, softened

1 cup packed brown sugar

1 large egg yolk

2 teaspoons vanilla

2 cups all-purpose flour

1/2 teaspoon salt

12 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

11/4 cups walnuts (5 oz), toasted and coarsely chopped

Special equipment: a metal offset spatula

Directions

1. Preheat oven to 350 degrees F.

2. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferable fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk and vanilla, then add flour and salt and mix at low speed until just combined.

3. Spread batter evenly with offset spatula in a greased 15 1/2 by 10 1/2 by 1-inch baking pan and bake in middle of oven until top puffs slightly and is firm to the touch and edges pull away from sides of pan, 20 to 25 minutes (watch carefully toward end of baking; cookie base can burn easily).

4. While cookie base is baking, melt chocolate in a double boiler or a metal bowl set over a sauce pan of barely simmering water, stirring occasionally, until smooth, then remove top of double boiler or bowl from heat.

5. Spread chocolate over warm cookie base and immediately sprinkle with walnuts. Cool completely in pan on a rack, then cut into 2-inch diamonds or squares. Chill in pan until chocolate is firm, about 15 minutes.

Cooks' note: Cookies keep, layered between sheets of wax paper, chilled in an airtight container 2 weeks.

All recipes courtesy of Gourmet magazine.