Posts Tagged ‘chocolate’

Double Chocolate Pecan Toffee Cookies

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Double Chocolate Pecan Toffee Cookies - rich, decadent, soft, brownie like, nutty, chocolaty gooey goodness all in one tasty little cookie.

Double Chocolate Pecan Toffee Cookie

Double Chocolate Pecan Toffee Cookie – Last weekend we returned from our family vacation. My daughter was eager to see her best friend MacKenzie, so right away we set up a play date our first day back. MacKenzie’s mom, Kelly, was so sweet and brought over a big tin of cookies to welcome us home. I didn’t get a chance to eat any of the cookies until after Kelly had left but once I had… well, lets just say I had much more than my allotted share. While one part of me was cursing Kelly for bringing these rich, decadent  and sinful cookies into my house, the other part of me was thinking… must learn to make these!  Let me see if I can describe them to you – soft, brownie like, nutty, chocolaty gooey goodness all in one tasty little package. I then proceeded to text Kelly and beg her for the recipe, all the while keeping my fingers crossed that it wasn’t a special secret family recipe. Score! Kelly was kind enough to share her recipe and I made quick work of putting my first batch together. Wow, is all I can say!

DOUBLE CHOCOLATE PECAN TOFFEE COOKIES

INGREDIENTS

1 3/4 cup flour
1/4 tsp baking soda
1 cup butter, softened
1 tsp vanilla extract
1 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
1 egg
1/2 cup unsweetened cocoa
2 tbsp milk
3/4 cup chopped pecans pieces (walnuts would likely work as well)
1/2 cup toffee chips (or Skor chips)
1 cup semi-sweet chocolate chips

DIRECTIONS

Use an electric mixer to cream butter, vanilla and sugars and mix until fluffy. Beat in egg. At low-speed, beat in cocoa and milk. With a wooden spoon mix in the flour and baking soda until blended well. Stir in nuts, toffee and chocolate chips.

Drop by teaspoonfuls onto foil or parchment paper lined baking sheets. Bake at 350 degrees for 12 to 13 minutes. Remove from oven and cool slightly before removing from baking sheets.

Print and/or download the Double Chocolate Pecan Toffee Cookie HERE

Double Chocolate Pecan Toffee Cookie

Double Chocolate Pecan Toffee Cookie

I hope you enjoyed this recipe.  Check out some of my other recipes including: The ultimate rice krispie squareBest salad everNo bake energy balls,  the best chicken soup you’ll ever eatBailey’s dipped toasted marshmallowszucchini quinoa pattiesperfect chocolate chip cookiesmarinated feta cheesemediterranean humus.

You may also want to checkout my popular Pinterest Boards and Follow me on Pinterest.

Thanks for reading!

~ Jamey

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No Bake Energy Balls

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No bake energy balls

No bake energy balls

No Bake Energy Balls – Who doesn’t enjoy a sweet, chocolatey treat from time to time.  I know there are moments when I just have to have something sweet, especially after a meal or for a mid-afternoon pick me up.  A couple of years back, my girlfriend gave me this recipe and she got it from another friend so we don’t actually know where it came from.  This is the kind of treat that I don’t mind putting in my child’s lunch or to give for an after school snack.  I keep them in the freezer and then just pull them out as I need them.

Ingredients:

  • 1 cup toasted sunflower seeds
  • 1 cup sesame seeds
  • 1/4 cup flax seeds
  • 1 cup rolled oats
  • 1/2 cup mini chocolate chips
  • 3/4 raisins, cranberries or currants
  • 1/2 cup cocoa powder
  • 1 cup peanut butter
  • 1 cup almond butter
  • 1/2 cup honey
  • 3/4 cup toasted coconut
  • 1/4 sliced almonds

Directions:

    1. Toast the sunflower and sesame seeds.
    2. Toast the coconut and almonds (careful, it burns quickly if you don’t keep and eye on it). Allow to cool and put into a small bowl. Set aside.
    3. Mix all the ingredients except for the coconut and almonds. If your mixture isn’t quite sticking together, add a little extra honey.
    4. Roll the mixture into balls (I do them about the size of ping-pong balls) and then roll them around in the bowl of coconut and almonds for the outer coating.
    5. Store them in an airtight container and keep in the fridge or freezer.

I hope you enjoyed this recipe.  Check out some of my other recipes including: Bailey’s dipped toasted marshmallows, zucchini quinoa patties, perfect chocolate chip cookies, marinated feta cheese, mediterranean hummus

You may also want to checkout my popular Pinterest Boards and Follow me on Pinterest.

Thanks for reading!

~ Jamey

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The Perfect Chocolate Chip Cookie

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The perfect chocolate chip cookie.

The perfect chocolate chip cookie.

The Perfect Chocolate Chip Cookie – For Father’s Day this year, Noelle and I decided that we would make Michael his favourite chocolate chip cookies.  I actually had no idea (after almost 12 years) that he loved chocolate chip cookies so much but recently, after all the cookies disappeared within about a day of making my last batch, he confessed his weakness to me. I’m more of a savoury food person myself but I’ve got to say that these chocolate chip cookies are really quite divine.  What makes them so great… they are a little bit crunchy and yet soft and chewy all at the same time.  They also have a nice saltiness to them thanks to the kosher salt in this recipe.  Give them a try and I think you’ll agree that they’re pretty close to perfect.

Makes about 20 – 22 cookies. Adapted from original recipe here.

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1 1/2 cups of all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 cup of bittersweet chocolate chips (I used mini chips and only 1/2 cup in the cookies photographed above but they definitely could have used more)
  • 1/2 cup chopped walnuts (optional – I love them but my daughter doesn’t so I omit)

Directions:

  1. In a large bowl, using a wooden spoon or mixer (I do it all by hand) cream together the butter, brown sugar and granulated sugar until smooth. Do not over mix.
  2. Add the egg, vanilla and salt and stir until combined.
  3. Sift in the flour, baking soda and baking powder and stir gently until completely mixed in.
  4. Add the chocolate chips (and nuts if using them) and stir in just until they are evenly distributed.
  5. Cover bowl and place in the fridge for 30 minutes.
  6. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  7. Scoop enough dough to make 1″ balls (don’t make too big – I’ve done this and it doesn’t end well 😉 ). Place them about 2″ apart on the baking sheets.
  8. Bake cookies for 13-16 minutes (depending on the softness you like – I do mine 14 minutes), rotating the pans after about 8 minutes.
  9. Remove from oven, transfer to racks and let cool.
  10. The original recipe says they’ll last 4 days in an airtight cookie jar but I have no idea since a batch has never lasted that long in our household.
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