This Knot Theory tie might appear to be a union of two black and white strips, dancing to the rhythms of your work suit, waxing poetic about the daily tasks we all perform — tasks we sometimes complete with mind-less attribution.
It is anything but.
And those of us familiar with Harold Crick and his single Windsor knot instead of the double (saving up to forty-three seconds every day despite his wristwatch’s thoughts that the single Windsor made his neck look fat) might think that this tie would make it to the top of men’s fashion accessories. But then those of us also know that when “we lose ourselves in fear and despair, in routine and constancy, in hopelessness and tragedy, we can thank God for Bavarian sugar cookies” or in my case I would say, chocolate toffee cookies!
To me, Knot Theory designs are like toffee: standing out without shouting out. Well, that is until the first bite when you notice the perfect combination of chewy-ness and crunch with butter, chocolate, and roasted nuts. And did I say butter?
Yes, although this medley might look like any other classic chocolate cookie, it surprises with its saltiness and well, it has toffee! So I wear my necktie and start roasting some pecans. Smitten Kitchen uses walnuts but I really like pecans and have so much of them that I decided it would be a nice substitution.
Ingredients
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars, coarsely chopped
1 cup pecans, toasted, chopped
Flaky salt for sprinkling (optional — but this cookie is so chocolate-y that I find the salt to make that cookie that much more enjoyable)
Luckily I had some Cocoa Nymph English toffee which I thought would be perfect for this cookie.
To make cookies: combine flour, baking powder and salt in small bowl. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Did I say that after the move to Toronto a Kitchen Aid mixer is what I bought first, before a bed? In fact I got a mixer with the money I had set aside for a bed. Moments like today, when I can make a chocolate toffee cookie, are precisely why the right choice was made over a bed.
Anyways, stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by spoonfuls onto sheets, spacing two inches apart. Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)
So when routine and constancy strike next, wear your tie paired with a brightly coloured shirt and eat some chocolate toffee cookies. All will become out of the ordinary. All will be good.
P.S. Numbers in this photo appear backwards because clearly I have no photo taking skills.
