There aren’t too many sweets that aren’t improved with a slick of chocolate. For these elegant cookies, we spread a sheet pan–size buttery sugar cookie with a generous amount of chocolate and then sprinkled the whole thing with toasted hazelnuts and buttery toffee bits before cutting them into diamond-shaped bars. We tried cutting the cookies once everything had completely cooled and set, but this caused the thin cookie to break into uneven shards under the weight of the toppings. Slicing the cookies right out of the oven led to a chocolaty mess. We had the best luck letting the cookies cool for about 20 minutes and then slicing them when they were just warm; at this point, the base was still a bit soft and the chocolate topping was set but malleable, so it was easy to create clean lines. After cooling completely, the cut diamonds were pleasantly crisp and the chocolate topping perfectly set. Chocolate and hazelnut are a classic pairing, but you can substitute almonds here if desired.
Ingredients
- 2½ cups (12½ ounces) all-purpose flour
- ¾ cup (5¼ ounces) superfine sugar
- ¼ teaspoon salt
- 16 tablespoons unsalted butter, cut into ½-inch pieces and softened
- 1 ounce cream cheese, softened
- 2 teaspoons vanilla extract
- 1½ cups (9 ounces) semisweet chocolate chips
- 1 cup hazelnuts, toasted, skinned, and chopped fine
- 1 cup plain toffee bits
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Line 18 by 13-inch rimmed baking sheet with parchment paper.
- Whisk flour, sugar, and salt in bowl of stand mixer. Fit stand mixer with paddle and beat butter into flour mixture on medium-low speed, 1 piece at a time, until dough looks crumbly and slightly wet, 1 to 2 minutes. Add cream cheese and vanilla and beat until clumps just begin to form, about 30 seconds. Transfer dough to counter; knead just until it forms cohesive mass.
- Using your fingers, press dough into even layer in prepared sheet. Bake until light golden brown, about 20 minutes, rotating sheet halfway through baking.
- Immediately after removing sheet from oven, sprinkle chocolate chips evenly over warm dough and let sit until melted, about 5 minutes. Using offset spatula, spread chocolate in even layer. Sprinkle evenly with hazelnuts and toffee bits. Let cool until just warm, 20 to 30 minutes.
- Slice dough into 1½-inch diamonds with sharp knife or pizza cutter, then transfer cookies to wire rack. Let cookies cool completely before serving, about 45 minutes.
