Toffee Cookies with Dark Chocolate Glaze

If you like salty and sweet things, you'll love these. You can make individual cookies or spread the dough in a 9X13 and cut them into bars when cool. These were a big hit this past Christmas. The only drawback is that it only makes 2 dozen cookies.

1 C. (two sticks) unsalted butter softened
1 C. dark brown sugar
2 large egg yolks
2 C. all purpose flour
1 tsp. fine sea salt
4 oz. bittersweet chocolate
1/4 C. chopped toasted pecans
sea salt

Preheat oven to 350 degrees. Line baking sheet with parchment paper. In a bowl of a stand mixer with a paddle attachment, cream together the butter and brown sugar. Add the egg yolks one at a time and mix well. Combine the flour and salt in a small bowl then add the flour mixture to the butter sugar mixture, mixing until well combined. Shape the dough into a disk, wrap in plastic and refrigerate for 10 minutes. Roll out the dough on a lightly floured surface to about 1/4 inch thick. Cut out circles with a 2 inch round cutter and place the cookies on the baking sheet. Bake for 11-13 minutes, until the edges are golden brown. Let cool completely on the baking sheets.

Bring water to a simmer in a double boiler, or set up a heat-proof bowl over a small sauce pan with water simmering in the bottom. Melt the chocolate over the simmering water. When the cookies are cool, spread them gently with a thin layer of melted chocolate. Before the chocolate dries, sprinkle lightly with the pecans and a few grains of the fleur de sel. Let the chocolate set. The cookies will keep in an airtight container at room temperature for up to 3 days.