A bit of a mouthful to say... but these cookies are definitely something you want your mouth full of. OH GOSH that was weird and I know it, I'm sorry #notsorry but please do make these cookies because they are soft and chewy, sweet and salty and there is something for everyone in them!! Kids will like them because they are chocolate chip cookies and all kids like chocolate chip cookies (if they don't take extreme caution, because they will likely grow up to be psychopaths... these are the ones to watch out for) Also toffee bits!! Fun!!! Adults will like them because there is a bit of coffee in the dough itself, which balances the sweetness of everything else. Sophisticates will enjoy these because there is browned butter and Maldon sea salt flakes on top. Prime combination of my abilities and knowledge as an adult, with my inner desires to remain a kid who just wants to bake cookies. These were real winners in my book... would make again. I used homemade toffee bits in these bad boys, but you can easily buy them at a store. I learned this past fall just how easy it is to make homemade toffee bits! So perhaps one day in future I will write about that. Until then... COOKIE TIME! Salty-Toffee-Coffee-Chocolate-Chip CookiesRecipe slightly adapted from "The Baker in Me" by Daphna Rabinovitch *Yields about 2 dozen cookies (this is the original recipe, halved)
** I thouroughly imagine that you could easily use just all purpose flour instead of the blend... I just happened to have some cake/pastry flour kicking around and so I thought I would use it. But a fun trick to know is that you can make your own cake/pastry flour at home in a pinch if you have regular flour and cornstarch. Take one cup of all-purpose flour minus one tablespoon... mix it in a bowl with 1 tbsp of cornstarch. Give it a sift, or at the very least a good whisk. BOOM, now you have 1 cup of homemade cake and pastry flour. ***You can absolutely use all regular butter in this recipe, just use 4 ounces (or 1/2 cup). The browned butter just adds extra flav that I love. Make sure when using browned butter for baking that you brown the sh*t out of your butter, like almost burnt (but not actually burnt) butter. Otherwise you won't taste it amidst all the sugar.
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