Monday, November 17, 2008

Rasta's Famous Cookies

After some unexpected praise for my "magic cookies" from my sisters at Allure, I figured posting the recipe would be the ONLY fair way to compensate :) Truthfully, most cookie recipes do follow a certain formula so the differences tend to lie in how the batter is prepared. If you like chewier cookies, try using bread flour and refridgerating the dough for about an hour before you spoon it out and bake it. If you like thinner, crispier cookies, you can use cake flour and melted butter. I really could go on and on about the mechanical differences between cookie recipes...point is, every batch can be a little bit different even with the exact same ingredients. This is a great basic recipe with a can't-go-wrong twist (chocolate toffee) so feel free to experiment. I've added dried cherries to this recipe, macadamia nuts, even cocoa powder. The toffee ones seem to be the favorites of all these.

One last note -- I've started using salted butter in my baking mainly because of its versatility and the fact that it tends to last a bit longer. It's an economic decision but if you prefer to use unsalted butter, about a teaspoon of kosher salt will do the trick for this recipe. Whatever you do, don't add salt AND salted butter! It only took me one try for that lesson to hit home ;)


2 1/4c flour
2 sticks (one cup) salted butter
3/4c granulated white sugar
3/4c light brown sugar
1 tsp baking soda
1 tsp vanilla extract
2 eggs
12 oz milk chocolate chips
1c toffee bits

Preheat the oven to 375. Combine your butter and sugars until uniform and creamy. Add the eggs and vanilla, mix well. Add your dry ingredients and once those are mixed in, add the chocolate chips and toffee. Spoon onto a greased cookie sheet and bake for 10-15 minutes, depending on your oven.

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