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Who wants cookies?

14 Jun

If politicians handed out these cookies instead of false promises, not only would the world be a better place, they would win the election in a landslide! If men proposed with these cookies instead of diamond rings, marriages would never end. These cookies can cause blind men to see, the deaf to hear, and men to ask for directions.

However, don’t expect these cookies to turn rowdy teenage boys into young gentlemen who clean up your kitchen without being threatened or bribed. Just sayin’. You can expect a lot out of these cookies, but you can’t expect miracles.

So what kind of cookies are these? Chocolate chip, of course.

I’m not really sure why this batch of cookies turned out so flat. The good news is that the taste was not affected! On the contrary, some in my family (cough Mum cough) might argue that the flavor was even better. These were buttery and crisp and delicate and delicious. And the brothers sure scarfed them down. This was about half the cookies the recipe made, and even these are no longer in existence (and I made these cookies last night). The secret ingredient? Besides butter, of course. And brown sugar. And Nielsen-Massey vanilla. The secret ingredient is toffee chips.

You read that right. Toffee chips. You add about half a bag to the batter, and then bake the cookies for 11 minutes or longer (the higher end of the time frame for these babies). This allows the toffee chips to melt, and adds a nice dimension to the cookies. And “nice dimension” is putting it mildly. My vocabulary is failing me right now, and I cannot put into words just how much this simple addition contributes to the overall cookie. You’ll just have to make it yourself. And then come back and try to describe how the toffee chips rocked your world. Ha! Not so easy, is it?

Be careful though. If you don’t bake them long enough, the toffee chips don’t melt and you don’t get the right effect. I’m sure it’s still delicious. But it’s not how I like my cookies, and we all know the end goal here is to be just like me. Am I right? Huh? Huh? Fine, whatever. I was just kidding anyway. About being exactly like me, not about non-melted toffee chips. I don’t kid around about my cookies. Life lesson.

Without further ado, Chocolate Chip Cookies! (From The All-American Cookie Book)


– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup (2 sticks) unsalted butter, slightly softened
– 3/4 cup plus 2 Tbsp packed light brown sugar
– 1/2 cup plus 2 Tbsp sugar
– 2 large eggs
– 2 tsp vanilla extract
– half a bag chocolate chips or chocolate chunks. Or a whole bag. Go crazy.
– half a bag toffee chips.


1. Preheat oven to 375 degrees. Grease baking sheets or spray with nonstick spray.

2. In a medium bowl, sift together flour, baking soda, and salt. Set aside.

3. In a large bowl, beat together butter, brown sugar, and sugar until well blended and fluffy. Taste. Sigh with happiness.

4. Adds the eggs and vanilla and beat until evenly incorporated.

5. Beat in the flour mixture.

6. Stir in the chocolate and toffee chips until evenly incorporated. (Are you noticing a theme here?)

7. Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 2 inches apart.

8. Bake the cookies, one sheet at a time, in the upper third of the oven for 11 or so minutes, or until golden brown all over and slightly darker at the edges. You want those toffee chips melted!

Hello beautiful! How YOU doin'?

Bake these and distribute them. You’ll make friends and influence people. All without reading that book. Now who said I don’t help my friends out? That’s right, nobody.