Coconut Toffee Chocolate Chip Cookies
|December 12, 2012||Posted by Christine Fischer under Baked Goods, Dessert, Holidays 2012|
Hi. My name is Christine, and I’m a Cookieholic.
This isn’t a surprise, I know. But the first step to recovery is admitting you have a problem, so here it is:
I have a serious addiction to le cookie.
Yesterday I told you all about my recent cookie coma, and today I am showing you why I’ve hit sweet, delicious rock bottom- Coconut Toffee Chocolate Chip Cookies.
It all started with my participating in the Great Food Blogger Cookie Swap. In short, the event connects food bloggers from around the country in a holiday cookie swap that raises money for the charity Cookies for Kids’ Cancer. You get three bloggers names & addresses and send them each a dozen of your favorite cookie recipe. In return, you receive three delicious batches from other bloggers. The result? Making new friends, helping kids with cancer, and a mandatory wardrobe of stretchy pants – everybody wins!
I knew from the start that participating in this was going to be bad news – Would an alcoholic join a bar crawl? A shopaholic attend a sample sale?
Probably Hopefully not, but I just couldn’t find the willpower to pass this up. Inspired by the amazing story behind Cookies for Kids’ Cancer and the incredible work their foundation supports, I knew I needed to roll up my sleeves and start baking.
Settling on a recipe wasn’t very difficult – hellooo, I’m an addict! Starting with my basic kryptonite, chocolate chip cookies, I added texture and flavor to my recipe by incorporating coconut and toffee. My rationale was simple – I love Mounds, and I love Heath Bars, so why not merge these combinations into one delicious little bundle? As soon as I started twitching, I knew I was on to something…
To keep things authentic I chose to make my toffee from scratch, a process I was happily surprised to find very easy. For the coconut, I stuck to my preferred sweetened flakes from Baker’s, and for my chips I used good ole’ reliable Nestle Toll House. To make my cookies extra soft, I scoured some basic recipes and tweaked a few ingredients – aka, a little more sugar, a little more butter! – to develop a silky smooth batter that produced deliciously soft results. The end product was so good, one batch wasn’t enough – yes folks, I made these bad boys twice!
So now, here’s where I stand. I’ve got a dozen Peanut Butter (thanks Tortillas & Honey), Chocolate Crinkle (thanks Never Settle Blog), and Cranberry Ginger (thanks Dream About Food) cookies to feed my cravings, along with a few dozen of my own. Suffice it to say my kitchen is no longer a safe place for me, though it is a rather tasty one! Thankfully, I have Dave to help me dispose of all this contraband
- ½ cup Sugar
- ½ cup Salted Butter
- 2 tbsps Water
- 2½ cups All Purpose Flour
- ½ cup Sugar
- 1 cup Dark Brown Sugar
- 1¼ cups Salted Butter
- 3 Large Eggs
- ¾ tsp Baking Soda
- ½ tsp Vanilla
- ½ tsp Sea Salt
- 2½ cups Semi-Sweet Chocolate Chips (I used Nestle’s)
- 1½ cups Homemade Toffee Chips
- 1¼ cups Coconut Flakes (I used Baker’s)
- Crisco to grease
- For the toffee, in small pot bring sugar, butter, and water to a boil over medium-high heat. Once boil is reached, continuously stir mixture as it beings to brown. When a caramel color forms, remove from heat and pour mixture over parchment lined baking sheet, spreading thin with a spatula. Allow toffee to cool (~10mins) before breaking into pieces with bottom of small pan or measuring cup.
- In large bowl, use electric mixture to beat butter, sugar, brown sugar and baking soda. When well combined, beat in eggs, vanilla, and salt, then finally beat in flour.
- With dough formed, add in chocolate chips, toffee chips, and coconut, stirring with spoon or by hand. Once thoroughly combined, roll up golf ball size pieces and place on well-greased baking sheet. Bake at 325F for 15 minutes until slightly browned at the edges. Transfer to wire rack to cool, then serve.