Tuesday, October 9, 2012

Chocolate Chip Wonders

My good friend B graduated with a degree in graphic design. The little lady is brilliant and really knows what she's doing. She received an interview for her dream job being a head of design. She went through a series of interviews and ended up being one of two people being chosen from. After a lot of antsy email and voicemail checking and countless "wait three more days" she got the job!!

So my friend E helped me do what I do best to celebrate special occasions like this: bake.

Look at this bad boy...

Nail polish is OPI: Jade is the New Black.

These are the Chocolate Chip cookies I have been making for years. 
This is my absolute favorite recipe for chocolate chip cookies because it gives you a chewier cookie. 

The secret ingredient for the chewy extravaganza you ask?

 English Toffee. Nice crunchy English Toffee.

 And of course chocolate. 
I use milk chocolate, but you decide what you like best.

 Look at 'em. Best. Buds.

 I know you would just kill for this recipe so here it is:

Chocolate Chip (and Toffee (ssshhhh!!)) Cookies
3/4 cup butter, softened (don't use that margarine stuff. You want the real deal.)
1 cup firmly packed brown sugar
1/4 cup sugar
1 egg
1 1/2 teaspoons vanilla
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 bag (12 oz) milk chocolate (or chocolate chips of choice)
1/2 cup English Toffee bits

--Makes about 42 delicious yummies.

What you will need is a mixer. I use this one. Yes, it does look old, but it is a fiery thing and it never ceases to make delicious tasties.

 I call it vintage. :)

First you want to mix the salt, baking soda, and flour together and set aside. 
Then cream the butter and sugars together. After slosh your vanilla in and add the eggs.

After you add your powdery dry mixture and it should begin to look like this:

Gingerly fold in your sneaky-delicious duo. 

Line your baking sheets with parchment paper or lightly spray them so the dough does not stick. Then scoop tablespoon-sized balls of dough onto your tray. I like to use a handy scooper like this one:

Make sure they are all nice and separated so we do not get mega-cookies. Unless, however, you would like large cookies. Do what you see fit. :)
Go ahead and slide those babies into the oven.

Bake them for 10-12 minutes depending on your oven and how chewy you like them. I need to bake them for 5 minutes then I spin the trays and switch oven shelves to make sure they bake evenly.

When they come out they will look like this. If you like a fluffier cookie, let them cook and scoop them onto metal cooling racks. 

If you are like me and you like chewier cookies take that tray and drop it on a flat surface. This will flatten the cookie and make it nice and gooey-chewy in the center. MMMMmmmMM :)

Scoop them onto a metal rack to cool.

Make sure you try a few before giving them as a gift. 

You know, make sure they're not poisoned. 

Congratulations B!


  1. Definitely the best mixer ever and I love those flour & sugar containers! What memories!!

    1. Agreed. "The Oster" is a trusty machine. And I love the flour and sugar containers. :) Oh mom.


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