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Toffee Chocolate Chip Cookies

Toffee Chocolate Chip Cookies

Did anyone else get a big tin of toffee as a Christmas treat? We ate about half of ours plain and for whatever reason putting it in cookies sounded healthier than continuing to eat the other half plain (I know. False and false. Why did it seem like that? I have no idea. Plus who writes about cookies and health in the same sentence?). 

Anyway, these cookies are goooood. It's my normal fave easy chocolate chip cookie recipe but with toffee and milk chocolate chips instead of semi-sweet. I am pretty picky when it comes to baked goods. I don't like hard or dry cookies, I am all about the oozy-gooey quality. I rarely like store-bought cookies. The flavor has to be awesome. Life is too short to eat subpar cookies, you know.

So just eat these instead :)

slightly adapted from this Smitten Kitchen cookie recipe

Toffee Chocolate Chip Cookies 

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup  unsalted butter

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 large egg

1 large egg yolk

1 cup toffee or 1 cup toffee chips

1 cup milk chocolate chips

1. melt the butter in a bowl. Stick the bowl in the fridge/freezer if it is cool enough until it has hardened a bit. You want it to be slightly softer than room temperature soft. It should take about 30 minutes.

2. Preheat the oven to 325 degrees F. Line cookie sheets with silpat or parchment paper.

3. If your using big pieces of toffee, put them in a plastic bag and break them into chip size pieces. We do this with our marble rolling pin.

4. Sift you flour, baking soda, and salt in a small bowl. 

5. In a stand mixer or with an electric mixer, cream together the butter, brown sugar, and white sugar. Beat in the egg, egg yolk, and vanilla. You want it to get creamy and really light. Mix in your dry ingredients until just blended. Then stir in your toffee chips and milk chocolate chips (if you want to add extra of either, go for it!)  

6. Place rounded tablespoons onto your cookie sheets about three inches apart. Cook for 8 minutes. (You might need more or less time depending on the size of your cookie.) Let them cool on baking sheet for about two minutes so they firm up a bit, then transfer to a wire cookie rack to cool further. 

7. Eat while still warm with a glass of cold milk :)

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Scenes of Home: Michigan

Scenes of Home: Michigan

Do you do New Year's Resolutions?

Do you do New Year's Resolutions?