If it weren’t for cookies, especially homemake cookies with wonderful ingredients, I would be a size 6. I’m sure of it. Nothing beckons me quite like cookies. Especially in the morning with my coffee. Hence, all the posts about biscotti. Of course, the all-time favorite cookie in the WORLD, must be chocolate chip. This particular recipe is a great addition to my collection. It makes a small amount for those of you who don’t eat cookies for every meal (no names mentioned). You don’t have to soften the butter to room temperature….ya-dah, ya-dah. From assembling the ingredients–
to cookie in hand in less than an hour.
Organic Toffee Chocolate Cookie
Heat oven to 350 degrees. Prepare cookie sheets with parchment.
(Side note– this is the best way to have wonderful results–parchment makes all the difference in perfectly formed cookies.)
Melt in microwave:
1 cube butter and let cool while you prepare the rest of the ingredients.
1 cup + 1 tablespoon white whole wheat flour
1/4 teaspoon salt
1/4 teaspoon baking soda
In mixer, pour cooled,melted butter over
1/3 cup packed light brown sugar
1/3 cup sugar
Beat for 2 minutes.
1 teaspoon vanilla
Mix until well blended.
Using a spatula or wooden spoon, gently fold in dry ingredients.
Chop into small chunks and add to dough
3.5 ounce Green & Black’s Organic Toffee Milk Chocolate Bar
Place small balls of dough on your prepared sheets.
Bake approximately 15 minutes or until light brown on edges. Cool pan on rack. Makes about 24-30 cookies.