Thursday, December 17, 2015

Baking with Blobby

My friends, Phyllis, Cindi and Kristin do these major major cookie backing things during the holidays.

They do these independently, as they don't know each other and live states away. It is just their thing. I believe both women give most of their cookies away.

When they worked in physical offices, I think they brought many in for the staff - Kristin and Cindi telecommute and Phyllis is now back to working in an office. Kristin will send out care packages, Cindi does a huge cookie exchange with her friends, and well, I don't know what Phyllis does.

Phyllis has cut way back on her output since here kids are gone. Kristin still takes a few days of PTO to do bake.

I have no desire to compete with either one of these ladies. But I'm good at trying a new cookie recipe now and again. Phyllis has given me most of mine. Kristin provided this one:  Brown Sugar Toffee Cookies. With chocolate chips. I added those. They weren't in the recipe. But you know......chocolate.

2 1/4 cups all-purpose Gold Medal flour
2 teaspoons baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, at room temperature
1 1/4 cups dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup Heath toffee bits
3/4 cup of semi-sweet chocolate chips
Extra dark brown sugar for rolling cookies, about 1/2 cup

Combine flour, baking soda, cornstarch, salt and cinnamon in a bowl, set aside. No pic. It seems like you should know how to do this by now.

Cream the butter and sugar together for 3-4 minutes.  Then add vanilla and egg. Mix. Add chocolate and toffee by spatula. 

The dough is dense and dry. Use a scoop and roll into balls.  Hehehe....balls. 

Roll said balls (hehehe) into more brown sugar. 

Place in a pre-heated 350F oven for 10-12 minutes.

Let cool on a rack. 

They're good - not crisp yet not too chewy. I wish there were more toffee flavour. The Heath bits are smaller than I expected. And the cinnamon and dark brown sugar are really the main flavours. That's ok. I was surprised at for how little cinnamon actually exists in that flour mixture that it would be as predominant as it turned out to be.

Still, a good and yet rich cookie. Two at a time is enough. I can easily do double that if they were just chocolate chip.


anne marie in philly said...

lotsa balls in this post; I know a few I'd like to roll in brown sugar and...

I would leave out the cinnamon, add 1 T vanilla, and use light brown sugar (or white sugar) next time to see what happens. FOR SCIENCE!

Fearsome Beard said...

Wow, Anne Marie just channeled my thoughts. I was going to comment just about the same thing.

anne marie in philly said...

@fearsome - great minds think alike, baybee! :)

Will J said...

Can you use this recipe to make Schweddy Balls?

Mark in DE said...

Sounds good! Whenever I bake cookies I always add more of what the 'main flavor' is in the recipe. If it chocolate chip cookies then I add more chips than called for. If its cranberry walnut cookies I add more cranberries. Just pushes them over the top!