Sunday, 5 December 2010
I don't think I ever tasted a Chocolate Chip cookie when I was growing up. We had peanut butter, or oatmeal . . .
Sometimes my mum would bake her Molasses Cookies . . . great big soft cookies, like pillows . . . they were so good with ice cold glasses of milk. They are still our favourites and one of the things we all really look forward to having when we go home.
It doesn't matter how many times I make them . . . mine somehow never taste as good as the memory of hers . . .
This is a sort of glorified version of those . . . chock full of semi sweet chocolate chips and crushed chocolate covered Toffee bars, or Dime Bars as they call them over here. (Skor Bars in North America)
Each bite is chewy, buttery, crunchily moreishly scrummy yummy!! A little tin of these would make the perfect gift for someone you love . . . or . . . for YOU! tee hee!
*Chocolate and Toffee Cookies*
Makes about 3 dozen or so
Tasty little bites that are a delicious twist on the traditional Chocolate Chip cookie. Filled to the brim with tasty chocolate covered Toffee Bits and semi sweet chocolate bits. They make the perfect gift for that special someone on your list.
6 ounces (3/4 cup packed) Light brown Muscovado Sugar
4 ounces (1/2 cup) unsalted butter, at room temperature
1 tsp vanilla
1 large free range egg
6 1/2 ounces (1 1/4 cups) plain flour
1/2 tsp bicarbonate of soda
6 ounces semi sweet chocolate, cut into small bits
5 ounces chocolate covered toffee bars, hammered into small bits with a rolling pin
(About 5 28g Dime bars, which are like Skor bars in America)
(I hammer them while they are still in the pack, before I open them)
Preheat the oven to 190*C/375*F/ gas mark 5. Line several baking sheets with parchment paper. Set aside.
Cream the butter and sugar together until light and fluffy. Beat in the vanilla and egg. Sift together the flour and baking soda. Stir into the creamed mixture, just until blended. Stir in the chocolate bits and chocolate covered toffee bits.
Drop by the heaped teaspoonful onto the prepared baking sheet, leaving 2 inches of space between each one.
Bake until golden brown, about 10 minutes. Remove from the oven and let sit for several minutes before scooping off onto a wire rack to finish cooling completely. Store in an airtight container.