Tuesday, June 9, 2009

Kid Friendly: Toffee Choco Chip Cookies


I have a new guest blogger today. Please meet ...


Christina the Chef and her sous chef ...


Chef Kibus.

Like me, Christina is a cook. She has been from a very early age.


Like here, making brownies.


Or here, a few years later, making chocolate chip cookies.

Now, Chef Kibus, he just came on the scene recently. Christina rescued him from a traveling carnival hawker, after winning a few water race games. She named him Kibus after cibus, the Latin name for food.

Now onto the recipe.

Christina has developed an obsession for Heath Bar Crunch toffee bits. The other day I put together a quick dessert: yellow cake served with fresh strawberries, whipped cream whipped up by Christina, and the HBC bits. Then we had to buy another bag so she could munch on them at the movies. She decided for her first "Kid Friendly" entry that she wanted to put together a cookie recipe using the bits.

She used the Nestle Tollhouse Chocolate Chip Cookies as a base and came up with these toffee choco chip cookies. Oh, these cookies are GOOD, I can tell you, and incredibly addictive.

I hope you or one your youthful cooks will try them out. Enjoy.

Like her dad, Christina is a purist and and beats the butter by hand until it softens. I am lazy and soften the butter on the counter, mix it in with a mixer, and then put it in the fridge for 30 minutes, so the butter can get cold again. Whose cookies are better? Christina's and her dad's. But just by a smidgen.

Toffee Choco Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 bag Heath Bar toffee crunch bits
2/3 cup of chocolate chips
1 cup chopped nuts (optional)

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in toffee bits, chocolate chips, and nuts (optional). Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

3 comments:

chocolatecup said...

what a qt lil sous chef your christina has and its really nice to have a family of bakers huh:)

Aggie said...

What a sweet little chef!! And I'll take some cookies for sure!

Culinary Cory said...

This is soooooo sweet. I'm a huge fan of getting kids in the kitchen early. It teaches them so much.