Mini Chocolate Chip and Skor Bit Cookies

-
Adapted from Two Peas and their Pod.

DSC_0267

1 3/4 c. All-purpose flour
1/2 tsp Salt
1 tsp Baking soda
1/2 c. Unsalted butter, room temperature
1/3 c. Brown sugar
1/3 c. White sugar
1 large egg
1 tsp Vanilla
1/2 c. Mini chocolate chips
1/2 c. Skor bits

Preheat the oven to 350°F.  Prepare baking sheet with a silicone mat.

Whisk the flour, salt, and baking soda together.  Set aside.

Cream the butter and sugars together until smooth.  Beat in the egg and vanilla.

Mix in the flour until well incorporated.  Stir in mini chocolate chips and Skor bits.

Roll dough into 1" balls and place them on the baking sheet.  Flatten the balls slightly with the palm of your hand.

Bake for 7-8 minutes; the bottom should be light golden brown but the middle is still soft to touch.

Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

DSC_0261

My comments:

I've had a lot of baking disasters since Christmas. I don't know what happened but nothing seemed to come out of the oven right. Even when the cookies/cakes/whatever are edible, something about it would taste odd and it wouldn't satisfy my craving. In fact, I have been so down on the baking dump that I don't even have the desire to bake anymore.

Then, Two Peas and Their Pod came out with their first cookbook.  It's not just any cookbook; it is a COOKIE cookbook called Cookies Cravings.  O.M.G.!!  O.M.G.!!  A cookbook with 30 cookie recipes, some of which were developed just for this cookbook (ie. cannot be found on their blog).

Now, I am not normally a cookbook person.  I love flipping through cookbooks and all, but I have never actually purchased one, mainly because I never wanted to pay $30 for any books.  Plus, I love surfing the internet for recipes because recipes from sites like AllRecipes or Epicurious often come with ratings and comments from people who tried the recipes.  I always skim the comments to avoid making the same mistakes other people has and incorporate suggestions to make the recipe even better.

I also love trying recipes from my favourite food blogs.  Their recipes are tried and tested, and their photos are always amazing.  I've got quite a little list of blogs I stalk via various social media sites.  Two Peas and Their Pod is definitely on top of my list because they share not only delicious dessert recipes, but also their favour meal ideas!!

This is why I was so excited when they announced their cookbook project.  Despite the fact that I can get 1/2 of the recipes in their blog, there are 15 new ones that I have never seen before and will not be privy to without purchasing this book.  Another reason I wanted a copy of Cookie Cravings is that this is actually an e-Cookbook!!  That meant once the transaction is confirmed, the cookbook is sent directly to my inbox.  I didn't have to take time out of my busy schedule just to go the bookstore to pick it up.  It was awesome!!

When I finally decided to buy it, I opted for their digital package, which included a second mini e-Cookbook, featuring recipes from other food bloggers, some of which I happen to stalk frequently already.  For only $12, I have 45 cookie recipes at my fingertips, all of which comes with beautiful scrumptious looking photos.

This Mini Chocolate Chip cookie recipe is one of the recipes Maria decided to include in her Cookie Cravings.  I have made this before, following her recipe to the T, and it was good.  This time, I tweaked the sweetness a little bit by reducing some sugar and added 1/2 cup of Skor bits to it.  It was delicious!!  I love Skor, love it love it love it!!!  I made these cookies last night and they are gone, All Gone!!  I ate quite a few but Hubby literally inhaled them.  They were that good!!!

I haven't decided what I want to try next in the cookbook.  But I can guarantee you that my next cookie recipe will come from there.  I just bought a couple blocks of unsalted butter last week because it was on sale.  Perhaps Butter and I will have a little baking date this weekend!!  :)

DSC_0263

Comments

Anonymous said…
Hello!

I was wondering approx how many cookies the above recipe makes?

Thanks,
Sarah
28/11/13 7:46 AM
BubblyBunny said…
To be honest, I made this so long ago that I don't remember. Maybe 2 dozens??
2/12/13 10:34 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