Superstorm!!! So there’s a Category 1 named Sandy headed up the east coast looking to hang a louie right when it reaches my fair city of Philadelphia.  I’m headed to a party, so I figured why not whip up some pecan sandies, only make them as badass as a hurricane.  I added toffee chips and dipped them in dark chocolate.  Mission accomplished.

Mise en Place

Equipment

• stand mixer
• 2 baking sheets
• parchment paper
• double boiler, or bowl set over pot
• candy thermometer
• oven preheated to 350 degrees

Ingredients

• 1 stick butter
• 1/2 cup light brown sugar
• 1 1/2 tsp vanilla extract
• healthy pinch salt
• 1 cup all-purpose flour
• 1/3 cup toffee chips
• 2/3 cup chopped pecans
• non-stick spray
• 1 bag dark chocolate chips

1) Beat butter and sugar.  Beat together the butter and sugar with the paddle attachment of your stand mixer on medium speed until light and fluffy.

2) Add vanilla and salt.

3) Add toffee and nuts.  Drop the speed to low and add the toffee and nuts.

4) Mix in the flour.  Slowly add the flour until it is just barely incorporated.

5) Shape cookies.  With your hands shape the cookies into 1 1/2 inch balls.  Spread evenly on parchment lined baking sheets.  Flatten the cookies to a bit less 1/2 inch think with the bottom of a measuring cup sprayed with non-stick spray.

6) Temper the chocolate.  Melt 2/3 of the chocolate in the double broiler, stirring smooth, until it reaches 115 degrees.  Remove the top pan from the double boiler and set to rest on a kitchen towel.  Allow the chocolate to cool to 100 degrees before stirring in the remaining chocolate.  Stir once again until smooth, placing back over the heat if necessary.

7) Cool the cookies and dip in chocolate.  Allow the cookies to cool on wire racks before dipping half the cookies in the melted chocolate.  Place the cookies on parchment until the chocolate sets.