Friday, January 22, 2010

Bad photo, delicious cookie.

I baked cookies last Monday to mail off to Eric (they were a surprise so I didn't want make this post before he received them.) As I was mixing ingredients, I realized I had less than a tablespoon of vanilla to add..eek. I ended up subbing in about 1/8 tbsp almond extract and 1 tablespoon maple syrup. OMG SO GOOD. No, seriously. So chewy and I love the hint of almond!

I put waaaaaay more chocolate chips than called for: 2 cups chocolate chips and 1 cup toffee pieces. I've posted the recipe in the comments section.


Monica said...


2 cups bread flour (or regular)
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 Tablespoons milk
1 cup toffee bits
1 cup mini semisweet chocolate chips


Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, egg yolk, and milk until light and creamy. Mix in the sifted ingredients until just blended.

Stir in the chocolate chips and toffee chips by hand using a wooden spoon. Chill dough for at least one hour.

Drop cookie dough by rounded spoonfull onto the prepared cookie sheets. Cookies should be about 2-3 inches apart.

Bake for 15 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to finish cooling.

Amy said...