Wednesday, May 4, 2016

Chocolate Chip Toffee Cookies

 It maybe hard to believe considering this post, but my 21-Day Fix is going well.  I have really liked it, and even with a few cheat moments (like 2 of these cookies and the occasional pop), I am down 5 pounds in 9 days.  My husband is down about 6 pounds...not quite on the same diet, but since I am eating healthier, so is he.  I was hoping for more energy, but with a newborn that's not going to come no matter what.  The key with it so far is that I went up a calorie bracket since I am nursing and ALWAYS hungry. I haven't felt starving yet and my milk supply seems to be fine.

Anyhow, these cookies.  Our church group was asked to donate cookies to the Hospice House here in town every week this month.  And this just happened to be the last month they are able to except homemade ones before the health department starts making them go to strictly store bought ones.  So, even though I am on this diet, I made cookies.  In fact, I doubled the recipe and froze a bunch so my kids don't have to be deprived while I am going through my weight loss journey.  I of course at least had to taste these, and I must say I was impressed :)  I am really looking forward to the weekend and my cheat meal that I can have another out of the freezer!

With this diet, there haven't been a whole lot of recipes I have been using, just throwing a bunch of stuff together.  I have started keeping track this week of meal ideas and will share those that really don't have  a recipe later this month :)

Chocolate Chip Toffee Cookies

3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
½ tsp. salt
1 cup semisweet or dark chocolate chips
1 cup toffee chips

Preheat oven to 350 F.

Using an electric mixer with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat in until combined, scraping down the bowl partway through.

In a separate bowl, whisk together flour, cornstarch, baking soda and salt until evenly mixed. Add mixture into the dough, and beat on low speed until combined. Fold in chocolate chips and toffee chips, and stir until just combined.

Measure dough into rounded tablespoon-fulls, and roll into round balls. Place on a parchment-covered baking sheet, and dot with extra chocolate and toffee chips if desired. Repeat with remaining dough. Then transfer the cookie sheet to the freezer and chill for 5-10 minutes.

Transfer sheet to oven and bake for 8-10 minutes, until the tops of the cookies ever so slightly begin to brown. Remove pan and let rest for 5 minutes. Then transfer cookies to a wire rack to finish cooling. Repeat with remaining dough.

Store cookies in an airtight container for up to 5 days.

 Recipe Source:  Gimme Some Oven

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