Heart Attack Double Chocolate Skor Cookies

-

2 1/4 c. Flour
2/3 c. Cocoa powder
1 tsp Baking Soda
1 tsp Salt

1 1/3 c. Butter, unsalted, softened
1/3 c. Brown Sugar
1/3 c. White Sugar
2 tsp Vanilla
2 eggs

1 c. White chocolate chips
1 c. Skor toffee bits (Chipits)

Preheat oven to 350°F.

Combine the flour, cocoa powder, baking soda and salt. Set aside.

In another bowl, cream together the butter, brown sugar and white sugar. Stir in the vanilla. Then, add one egg at a time. The mixture will be lumpy but that's okay.

Add the butter mixture to the dry ingredients. Stir until the dough is evenly mixed.

Stir in the chocolate chips and skor toffee bits.

Drop the dough by tablespoons onto an ungreased cookie sheet, placing them 2 inches apart.

Bake for 8-10 minutes. (My oven produced very soft cookies with baking time of 8 min.)


Too much cookie dough?
  • This cookie dough freezes really well. Simply double wrap the unused dough in plastic wrap, place it in a ziplock bag and with a label indicating the type of cookies and the date prepared. Pop the whole thing in the freezer and can be stored for several months.
  • Thaw the cookie dough in the refridgerator overnight and bake as normal.

My comments:

I swiped (and slightly tweaked) this cookie recipe from Creamsicle on ChickAdvisor. These cookies were uber chocolatey, uber soft and uber delicious. There is nothing healthy about this recipe but believe me, it is worth temporarily giving up your diet for. Besides, this recipe actually makes quite a lot of cookies. So use the butter guiltlessly but only bake what you can eat and freeze the rest. The cookies are best when they are fresh out of the oven anyway.

I made 3 variations of this cookie recipe because there are 3 of us in this house and we all liked something different. I personally taste-tested all 3 versions and I've ranked them by their yumminess:

1. Double chocolate cookie with white chocolate chips and skor toffee bits
2. Chocolate chip cookie with skor toffee bits
3. White chocolate chip cookie with pinenuts

Comments

Anonymous said…
oh..they look so good! I want to really try them...:) Yummy your such a great cook...
30/7/09 9:11 PM
Post a Comment

Popular posts from this blog

Crunchy Oat Fudge Bars

-
Image
Adapted from First Look, Then Cook . Crust and topping 1 c. Rolled oats 1/4 c. Flax seeds 2/3 c. Brown sugar, unpacked 3/4 c. Whole wheat flour (or all-purpose) 1/4 tsp Baking powder 1/4 tsp Baking soda 1/8 tsp Salt 1/4 c. Unsalted butter, melted Filling 1/4 c. All-purpose flour 1/4 tsp Salt 1.5 c. Semi-sweet chocolate chips 2 tbsp Unsalted butter 1 Large egg, beaten 1 tsp Vanilla 2 tsp Instant coffee (optional) Preheat oven to 325°F. Grease an 8" square pan or use a silicone square pan. Combine the oats, brown sugar, flour, flax seeds, baking powder, baking soda and salt.  Stir in melted butter.  Set aside 3/4 cup of the mixture for the topping. Press the remaining oat mixture onto the bottom of the square baking pan.  Bake for 8 min, until the crust is golden brown. Set the crust aside to cool while you prepare the fudge filling. Melt chocolate chips with the butter in the microwave, stirring every 30 seconds.  Allow the chocolate mixture to cool fo
Read more

Thai Curry Stir-Fried Rice

-
Image
3 c. Cooked rice* 2-3 tbsp Vegetable oil 1 Green onions, chopped 2-3 cloves Garlic, minced 3 Eggs 1/2 Fresh pineapple, cut into small chunks 3/4 c. Vegetables** 1 tbsp Sesame oil 2 tbsp Soya sauce 2 tsp Curry powder 1-2 tsp Thai curry paste * Freshly cooked rice has too much moisture and it is too soggy to fry; therefore, it is best to use leftover rice. If you don't have leftover rice, you can cool freshly cooked rice to room temperature and then place the rice in the refrigerator, uncovered, for a minimum of 1 hour to reduce the moisture. ** You can use any vegetables you like. I used frozen vegetable mix because it was the easiest thing to do and I thaw the vegetables to room temperature. Alternatively, you can chop up fresh vegetables into small pieces (eg. carrots, mushrooms, peppers, etc.), pre-cook them on the frying pan and drain the excess liquid. Drizzle 1 tbsp of oil to the rice and break up the rice into grains with a fork. Set aside. Stir together the soya sauce,
Read more

Chinese Beef Congee

-
Image
1 c. Chinese white rice 6 c. Water 1/2 lb. Lean ground beef 1 Salted duck egg Salt & pepper to taste Lettuce, thinly sliced Sauce: 2 Green onion, chopped 3 tbsp Soya sauce (Kikkoman) 1/2 tsp Sesame oil Wash the rice several times with water. Drain out as much water as possible. Refridgerate for a few hours to let the water soak into the rice. It is easiest to pre-soak the rice overnight or in the morning, so that the rice will be ready to cook when you come home from work. In a large pot, boil the water and add the rice. Let it simmer for 30 min on medium heat. The rice should become very soft and fluffy and the liquid is slightly thickened. The consistency of the congee is typically similar to a Western style cream soup, but you can always add or reduce the water to make the congee to your desired consistency. I like my congee with medium consistency (not too watery but not too thick). While the rice is cooking, lightly marinade the ground beef with a little bit of salt or
Read more