Toffee Chocolate Chip Cookies

This is the cookie of all cookies.  I crave these things randomly and the craving does not go away until it is satisfied.

I have made these things with Hershey bars chopped up to substituting all sugar for white or all sugar for brown (whichever I had handy).  I also did not have eggs one day and made it eggless by mixing together 2 tbsp water and 1 tbsp oil (I used peanut oil) and 2 tsp baking powder until it gets frothy like an egg before adding to the mix.  All versions have been successfully delicious and no two batches I’ve ever made have ever tasted the same.  I particularly like the eggless version because of the peanut oil (and that discovery was made because I didn’t have regular oil to make the faux eggs).

No matter what you don’t have, this recipe has never failed me.

This was adapted from Rebel Without a Sauce (love the name!) (http://rebelwithoutasauce.wordpress.com/2011/03/06/toffee-chocolate-chip-cookies/).

My Version of Toffee Chocolate Chip Cookies

Yields: ~20 cookies

Ingredients:

-½ cup sugar

-½ cup light brown sugar

-½ cup (1 sticks) butter, softened

-1 egg

-1 tsp vanilla

-½ tsp baking soda

-½ tsp salt

-1½ cups all-purpose flour

-½ cup semisweet chocolate chips

-½ cup toffee bits (I purchased a bag of Heath Bar bits from the baking aisle)

-Parchment paper (not completely necessary)

Directions:

1. Preheat oven to 375°f/190°c and prepare a baking sheet with parchment paper.

2. Place sugar, brown sugar, butter, eggs and vanilla in a bowl and beat  and mix until smooth.

3. Add baking soda, salt and flour to the sugar mixture and mix together until smooth.

4. Fold in chocolate chips and toffee bits.

5. Drop rounded tablespoonfuls (or use a cookie scoop) onto baking sheet approximately 2 inches apart.

6. Bake for 5 minutes, rotate the baking sheet and then bake for another 5 minutes.

7. Remove from the oven and allow to cool on baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.

532358_10101151912305358_257414501_nI can only find this picture despite having made these more times than I can count!

 

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Chewy Peanut Butter Cookies

This was a request from someone at work (surprise, surprise) who said they liked peanut butter cookies. While avoiding a paper randomly one night, I figured it was the right time to look for a good recipe and something that involved chocolate chips since I discovered I had a bag.  This night was one (of the many) times that I didn’t have all the ingredients.  In this case, I didn’t have baking soda and so discovered the Joy of Baking website’s Ingredient Substitutions page (http://www.joyofbaking.com/IngredientSubstitution.html).  For every 1/2 teaspoon of baking soda, you can use 2 teaspoons of baking powder.  While it did change the consistency of the batter and the taste just in the slightest, it wasn’t something terribly noticeable.  I also omitted the corn syrup because I didn’t have that.

This was adapted from a recipe uploaded to allrecipes.com (http://allrecipes.com/recipe/chewy-peanut-butter-chocolate-chip-cookies/).

My Version of Chewy Peanut Butter Cookies

Yields: 24 cookies

Ingredients:

-1/2 cup butter, softened

-1/2 cup peanut butter

-1 cup packed brown sugar

-1/2 cup white sugar

-2 eggs

-2 tablespoons water

-2 teaspoons vanilla extract

-2 1/2 cups all-purpose flour

-1 teaspoon baking soda (or 4 teaspoons baking powder)

-1/2 teaspoon salt

-2 cups chopped semisweet chocolate

Directions:

1. Preheat oven to 375 degrees F.

2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the water and vanilla. Combine the flour, baking soda (or powder), and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.

3. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

380602_10101151874336448_1711388665_n-1

The biggest difference was it was more of a drop than a traditional cookie, but delicious nonetheless!

Peanut Butter and Nutella Swirl Cookies

Remember those friends at work that like to try my creations? Well, they also like to send me recipes to try (and bring to work to taste test) lol.  And thus, the Peanut Butter & Nutella Swirl Cookies were born.

This recipe was adapted from Delightful Bitefuls (http://delightfulbitefuls.blogspot.com/2011/02/peanut-butter-nutella-swirl-cookies.html).

Peanut Butter & Nutella Swirl Cookies

Yields: Don’t remember lol

Ingredients:

-1/2 cup unsalted butter, softened

-3/4 cup smooth peanut butter

-1/2 cup white sugar

-1/2 cup packed brown sugar

-1 egg

-1/2 teaspoon vanilla extract

-3/4 teaspoon baking soda

-1/4 teaspoon salt

-1 3/4 cups all-purpose flour

-Approx. 1/4 cup Nutella (but I’m pretty sure I used around 1/2 cup).

-Parchment paper (not completely necessary)

Directions:

1. Preheat oven to 350° F.

2. Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended.

3. Add flour, baking soda and salt. Attempt to drizzle Nutella on top of the dough (or just plop in there) then swirl it through the dough with a butter knife.

4. Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet or spray that baby with some non-stick cooking spray. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).

5. Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.

403858_10101151872061008_1758137432_n 548859_10101151871731668_1735364850_nPersonally, I think it needed more Nutella 😀