3 oz(½ cup)chopped Maple Toffee, see recipe below (you can also sub store-bought toffee)
1(4 oz)60% dark chocolate bar, chopped**
1egg
1Tbspwater
Demerara sugar or colored sugar of choice
Instructions
Add butter and sugar to a large bowl. Using an electric mixer, cream butter and sugar for 1 minute. You don’t want to cream this very long as we aren’t trying to incorporate too much air here.
Add yolks, vanilla, and salt. Beat until just incorporated.
Add flour and beat until just combined.
Fold in hazelnuts, toffee and chocolate. I find using my hands is easiest for this!
Split the dough in half and form each half into a 9-inch log using plastic wrap. Wrap up tightly and chill until sliceable, at least 2 hours.
Once the cookies have chilled, preheat the oven to 375 F. Line baking sheets with parchment.
Meanwhile, whisk the egg and water to make an egg wash.
Egg wash the cookie rolls and roll them in desired sugar. Using a serrated knife, cut cookies into ½-inch thick discs. I like using the serrated knife here to saw through all the add-ins without crushing the cookie’s shape. If anything pops out when you cut the cookies, just simply push them back together with your hands.
Transfer to the prepared baking sheets and bake for 14-16 minutes until lightly golden and set. You will need to bake them in batches. Transfer any remaining dough to the fridge while you wait to bake it.
Cool the cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Store in an airtight container.
Video
Notes
*I roast the nuts on a sheet tray at 400F for about 13-14 minutes until golden brown. I rub them in a clean kitchen towel to remove the skins and they are ready to use!**All the add-ins (the chocolate, nuts, and toffee) should be chopped small but not super small. If they are too small they will just kinda melt into the dough and won’t stand out on their own.Maple Toffee
6 Tbsp unsalted butter, plus more for greasing
3/4 cup granulated sugar
2 Tbsp maple syrup
½ tsp salt
Lightly grease a baking sheet with butter.
In a small saucepan, melt butter over medium heat.
Add in sugar, maple, and salt and stir to combine. Bring to a full boil, without stirring, about 2-3 minutes.
Reduce the heat to medium-low and add in a candy thermometer. Cook the mixture until it hits the hard crack stage, 305F, about 4-6 minutes longer, stirring when needed. Some parts of the toffee might start to darken quicker (mostly the sides and bottom), just stir gently to make sure everything is cooking evenly and doesn't burn. The final color should be deep amber brown.
Immediately transfer the mixture to the prepared sheet tray. Let cool until completely hard.
Chop into bits. This can be made up to a week ahead and stored in an airtight container at room temperature.