Chocolate Chip Cookies with Toffee Bits and Coconut

Sometimes you just crave the classics.  I find every few months I just want some homemade chocolate chip cookies.   I always know they won't last long no matter where I bring them.  Chocolate chip cookies are just like a clean house. Cleaning weekends are tiring but I just love when my house is in tip top shape.  Just like chocolate chip cookies it may not always last long but it makes me happy.  The weekend wasn't all cleaning and organizing though, we had two sets of dinner with friends and Saturday I went to see a movie with my sister and her friend.  I also worked on and delivered the picture below on Saturday.   One of my new favorites, ribbon just makes cakes look so simply and elegant.

Is anyone a fan of musicals or plays?  Tonight my sister and I are taking my mom to see "Young Frankenstein".  The funny thing is I have no idea what it is about.   It is a old movie/musical that my mom loves.   I sort of like not knowing though.  I have gone to several plays based on movies and come out disappointed in how they change the story.  The singing and acting may be great but please don't change the story of a classic.   I will keep you posted on how it goes.

Chocolate Chip Cookies with Toffee Bits and Coconut
(adapted from Cooks Illustrated)

INGREDIENTS: 

• 2 cups all purpose flour 
• 1/2 tsp salt
• 1/2 tsp baking soda
• 6 oz unsalted butter, melted and cooled slightly
• 1 cup brown sugar (7 oz)
• 1/3 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 1 cup chocolate chips
• 1/2 cup toffee bits
• 1/2 cup unsweetened shredded coconut

INSTRUCTIONS: 

1) Heat oven to 325F. Mix dry ingredients in a medium bowl and set aside

2) In a large bowl or your mixer bowl beat together sugars and butter until thoroughly blended.   Beat in egg, egg yolk and vanilla.

3)  Add dry ingredients and mix until just combined.  Add chips/bits/coconut and blend on low until just combined.  I choose to cover the dough with saran wrap and refrigerate for 24 hours.

3) If you chill the dough, allow dough to warm up a little so it is somewhat scoopable. I would scoop and then remove excess.  Using a small-medium scoop, place rounds on a parchment or silpat lined baking sheet.  Flatten slightly. Bake the cookies, about 12-15 min or until edges become golden.  Depends on how soft you  like them. Cool cookies on cookie sheet and store in air tight container.

You really can't go wrong with any variation of this recipe I discover.  You can add almost anything you like and it would still taste good.

Check out Kitchen Bootcamp for lots more cookies and bars this month.


MEG's RATING : D-EEEEE-LICIOUS!!