When I was little, the end of December marked the end of winter magic. Christmas decorations stored away and holiday break only a memory, all that was left to January and February was school and snow. Now, however, I revel in the coziness and quietness of the winter months. If the change is a result of growing older, I’m not sure, but it’s nevertheless the time of year where I crave chances to write and bake (you can only imagine how I’ve spent these past few weeks at home).
It was on a recent chilly evening that I whipped up a batch of Toffee Chocolate Chip Cookies. I shared a different recipe for these a while back, but ever since I saw a salt-sprinkled and chocolate-heavy version in a recent issue of Bon Appétit, I’ve been meaning to revisit it. Whether you have a case of the winter blues or you look forward to January as much as I do, let this be a reminder that sometimes, it’s just cookies, in all their brown butter and chocolate toffee bit goodness, that you need.
Two kitchen notes, before we begin. First, you may be tempted to rush the chilling of these cookies – I don’t blame you – but this dough requires thirty minutes to an hour in the fridge for best results. Second, you can, of course, skip the toffee bits and simply use whatever leftover Christmas chocolate you have on hand. The cookies will still be delicious (I promise!). With that said, if you have the ability to splurge on ingredients, this is an instance where it’s entirely worth it.
Toffee Chocolate Chip Cookies Loosely adapted from Bon Appétit
- 1 cup butter
- 1 1/2 cups all-purpose flour
- 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup dark brown sugar (alternatively, use 1 cup light brown sugar with 1 tablespoon molasses – works like a charm!)
- 1/3 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 chocolate toffee bars (such as Skor or Heath), chopped into 1/4 inch pieces
- 1 1/2 cups chocolate chips
- Coarse salt, for sprinkling
- Heat butter in a medium saucepan over medium heat. Stir frequently, until it foams, browns, and smells somewhat nutty, five to seven minutes. Pour into a separate bowl and let cool slightly.
- Using an electric mixer, beat butter and sugars until combined. Scrape down the bowl, then mix in eggs and vanilla.
- Reduce speed to add flours, baking soda, and salt. Mix in the toffee pieces and chocolate chips by hand.
- Let dough chill for thirty minutes to an hour. (I haven’t tried it overnight, but I’m sure results will be similar!).
- Preheat oven to 375ºF. Grease or line two baking sheets with parchment paper. Scoop dough into small 1-inch balls and place in rows. Sprinkle each cookie with salt.
- Bake cookies for nine to eleven minutes, or until golden brown and firm at the edges. Let cool before transferring to a baking sheet, and enjoy!
Have a lovely Wednesday!
Psst. If you’re asking, “Bella, is that a bandana with cookies on it?!,” you’d be correct. It’s from the wonderful Madewell x Milk line, and it’s my current go-to accessory when styling my tote! If you’d like it for yourself, you can find it HERE.
I had a friend recently ask what I will do next year when I no longer have a kitchen open to my baking whims. It hadn’t hit me until she mentioned it — and I still don’t have an answer — but it did fuel my desire to bake more frequently before I head off to college. After a hectic senior year schedule, I’m bummed, but not surprised, that it has been over a year since I last posted a recipe.
With a desire to bake, however, comes a desire for new recipes, which brought me to today’s dessert: malted chocolate chip and reverse white chocolate chip cookies from Irvin Lin’s Marbled, Swirled, and Layered. The cookies first caught my eye because of how they looked — baking can be just as much about the visual as it is the taste — but only a batch later, and I think it’s safe to say that both my family and my friends have all found a new favorite. With a melt-in-your-mouth texture and a bakery style size, these cookies can only be improved with a glass of milk on the side. Worth turning on the oven in this summer heat? I sure think so.
Malted Chocolate Chip Cookies and Reverse White Chocolate Chip Cookies Loosely adapted from Marbled, Swirled, and Layered by Irvin Lin
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1 1/4 cups butter, softened
- 1 1/4 cups brown sugar
- 1 cup and two tablespoons granulated sugar
- 1 tablespoon vanilla
- 1/4 teaspoon salt
- 2 eggs
- 1 egg yolk
for the chocolate chip cookies
- 1/2 cup malted milk powder
- 1/2 cup all-purpose flour
- 1 1/2 cups chopped dark chocolate or chocolate chips
for the reverse white chocolate chip cookies
- 1/2 cup cocoa powder
- 1 1/2 cups chopped white chocolate or white chocolate chips
- Using an electric mixer, beat the butter, sugars, vanilla, and salt. Add the eggs and egg yolk, beating well after each addition.
- Mix in the dry ingredients: the flour, baking powder, and baking soda, until well-incorporated and the dough remains a little sticky.
- Divide the dough in half, and set aside one halve for later use. In the same bowl of the electric mixer, stir in the malted milk powder and flour to the remaining dough. Mix in the chocolate by hand. Wrap the dough in plastic wrap and refrigerate for at least an hour or overnight.
- Place the reserved dough back in the bowl of the electric mixer, and incorporate the cocoa powder until fully mixed. Add the white chocolate by hand. As done previously, wrap the dough in plastic wrap and refrigerate for at least an hour or overnight.
- Once the dough has been refrigerated, preheat the oven to 350ºF. Grease two baking sheets and set aside.
- For each cookie, scoop a chunk of malted dough and roll into a ball. Do the same with the white chocolate chip dough. Stick the two together and roll them together so they form one big ball. Press down on a hard surface, such as a plate or cutting board, to form a disk roughly 2.5 inches wide. Cut the dough in half, perpendicular to the dough dividing line. Flip one half over and then press together, as if to form a checkerboard pattern.
- Place cookies on baking sheets in rows two inches apart.
- Bake cookies for fourteen to fifteen minutes; they will spread and be golden brown along the edges.
- Let the cookies cool before transferring to a wire rack to cool completely.
Have a wonderful Tuesday!
If books have the power to transport you to anywhere in the world, I’d argue that dishes have the power to bring you to anytime of the year. Give me a slice of apple pie, and I’ll conjure images of pumpkin-lined porches and Thanksgiving dinners; an ice cream cone, and it’ll have me dreaming of summer afternoons by the pool. The same seasonal palette applies to my baking, where I lean towards heartier, “cozier” recipes, if you will, in the colder months. Cinnamon cookies are one such example that I’d typically reserve for winter, but pop a cheery bicycle background behind them, and I think they make just as excellent of a dessert for a garden party as they would at a Christmas gathering.
A few kitchen notes: First, this recipe utilizes browned butter, one of the easiest and most effective baking tricks in the book. There’s a fine line between browned butter and burned butter, however, so for any new home bakers, this step-by-step guide is top-notch. Second, the cookies produced are on the puffier side; I don’t mind that particular trait – I think it adds to their charm – but if you would rather them flatter, a quick slap of a spoon before throwing them in the oven will do the trick. Finally, these cookies are all too easy to overbake, so be careful to observe the texture, not their color, when looking to take them out. Done, done, and done.
Cinnamon Crinkle Cookies Loosely adapted from Cookies and Cups
- 10 tablespoons butter, cubed
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup powdered sugar, more or less
- In a small saucepan, melt the butter over medium heat. It will foam and bubble before turning a light amber and producing a nutty aroma, about two to three minutes. Remove the butter from heat and set aside to cool.
- Using an electric mixer, combine the granulated sugar and brown sugar. Mix in the cooled butter, eggs, and vanilla, and stir until smooth.
- Add in the flours, baking powder, cinnamon, and salt.
- Chill the dough for an hour up to overnight.
- Once dough is chilled, preheat the oven to 350ºF. Line two baking sheets with parchment paper.
- Place the powdered sugar in a small bowl. Scoop out tablespoons of dough, roll into balls, and cover in powdered sugar; place in rows on baking sheets.
- Bake cookies for 10-12 minutes, rotating sheets halfway through. Cookies will be set around the edges when done.
- Transfer the cookies to a wire rack to cool completely, and enjoy!
Have a terrific Tuesday! :)
Psst. More proof that cinnamon and baked goods are a match made in heaven: Molasses Snickerdoodles, Apple Cinnamon Scones, and Cinnamon Crunch Muffins.