Daim Cookies

Gooey, rich cookies filled with chocolate covered toffee.

The chopped up Daim bars from Sweden give 

them there distinctive flavor.

Once baked, these cookies are quite large,

almost 4 inches in diameter.

The cookbook section in the library is one of my favorite places.

On a recent visit to the library I discovered the book called

Scandikitchen, The Essence of Hygge.

The book is very small, about the size of a children's

cardboard book.  Inside is some of the sweetest pictures

and information, plus some very fun recipes.

I am working my way through the book and testing

all the recipes that interest me.
(Already featured- Auntie Inga's Sticky Chocolate Cake)

These cookies, though somewhat similar to the all too

familiar chocolate chip cookie, are different from a classic Tollhouse.

The dough once mixed is quite sticky and the candy bits seem sparse.

The dough must be refrigerated for a few hours to chill, before you can form 

the cookie dough balls, approx. 1 1/2 oz. each.  

The recipe says it makes 20-22 cookies, however, I created 24 balls 

of dough and I thought they were on the large side.

If I am to repeat this recipe I would add more of the Daim candy bits

and form the dough into smaller balls.

The reviews from all my taste testers was a big thumbs up!

The cookies have a nice chewy texture, even when cooled, and the toffee 

and chocolate melts a tiny bit when baking to give the cookies

additional chewiness.

Since the Daim Candy bars are an import candy, you won't find them at the
local grocery store or drug store.  I found them at Cost Plus Imports.  They
came in a 7.05oz. bag of little bars(shown in the above photo). They also come
in larger sized 1oz. bars.  Have fun on your candy hunt if you choose to
try these cookies.  (Tip: you could probably substitue Skor or Heath)

As Always,

ENJOY!

Recipe Source: Scandikitchen, The Essence of Hygge by Bronte Aurell

Ingredients

1 1/4 sticks butter

3/4 cup brown sugar

1/2 cup granulated/ caster sugar

2 cups plus 2 Tbs. flour

1 egg

1 egg yolk

½ tsp Baking soda

2 tbs milk

¼ tsp Sea Salt

½ tsp vanilla sugar or vanilla

5 Oz. Daim candy, roughly chopped

Method:

Melt the butter and set aside to cool down a bit.

Combine flour, baking soda, vanilla sugar and salt in a bowl and set side.

Combine the sugars with the cooled, melted butter and stir until no lumps remain. Combine egg, egg yolk and milk and mix with the sugar and butter until thoroughly combined.

Add the flour bit by bit until everything is incorporated, then add the Daim pieces and combine. Chill the dough for a few hours.

Pre-heat oven to 375 degrees

Line your baking trays with parchment paper(this is essentially) and form cookie dough in rough balls, approx. 1 1/2 oz. each, space about 2 inches apart. Cook for 8-10 minutes – or until just golden, then remove from the oven immediately and transfer to a cooling rack (the middle should still be slightly soft when you take them out of the oven – they will harden up after a while. The cookies will be best after about half an hour – slightly warm but chewy in the middle.