Hi yall, it’s still fall and it seems the warm weather we have been experiencing is slowly changing, as the weather is much cooler, enough for the heat to be turned on, finally able to put on a pair of boots. Overall for me it’s going to be a busy week, the hubby is leaving town for almost three weeks, which means he is leaving me alone with Ava (OMG). I love her so much, but me and her bump heads like crazy. Ava is like 2 going on 30, she is stubborn, able to have a full conversation, ask questions, and just has a wide array of words that I don’t even know where she picked them up from haha. She is also starting day care next week, which means I have to get all of her things together, orientation, ect ect. I am slightly frightened because she has never been anywhere where she will be taken care of by a stranger. We did have a nanny for a year, but I was more comfortable because it was in my home, and hubby was working in the home. She became like a member of our family, though she works else where we still keep in touch. Being a mom is so tough, but isn’t the thought of having to leave your child with a stranger scary, or is it just me? Now it has become my reality. I pray that everything goes well with that. Now let’s get to the cookie recipe below.
With the fall season a lot of food bloggers are centering their post around all things pumpkin, apples, squash etc, Ive also posted some recipes myself. Outside of spring being my favorite, I was born the first day of spring Haha. Fall is my second favorite season, not too cold or hot, it;s just right. Today I had a craving for chocolate chip cookies, and as always I love adding toffee to my chocolate chips cookies, love the crunchiness of it, and also it gives it added flavor, so I decided to add pretzels, because who doesn’t love pretzels right? Now usually I like to add milk chocolate, but i decided to go the bittersweet route, so you have the sweet flavorful toffee, bittersweet chocolate and salty pretzels. I think it’s a pretty combo so you should definitely try this recipe, because what else is there to do Haha. The cookies that I’m obsessed with are Sarah Keiffer’s of The Vanilla Bean Blog. The way she gets those wrinkles in her cookies, they are so perfect, I tried to get those wrinkles with this recipe, but its a different recipe it didn’t really work out, I was however able to achieve more brown edges. I will be trying out her recipe so for now I’ll go with mine, lol. I am on a quest to create my perfect cookie. Give this recipe a try and let me know what you think. Like and comment on here, Facebook and my Instagram page.
Thank you,
This African
| Cook Time | 16-18 min |
| Passive Time | 10 min each bake |
| Servings |
cookies
|
- 1 1/4 cup ap flour I always use King Arthur AP Flour
- 1 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup cup to crumbled salted pretzels
- 2/3 cup toffee bits
- 1 whole egg
- 1 cup chocolate chunks
- 3/4 tsp sea salt
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 1/2 tsp baking soda
Ingredients
|
|
- Cream together the butter and both sugars, then add egg and vanilla and mix.
- in a separate bowl, stir together flour, baking soda, salt and cinnamon.
- Add flour mix to the wet ingredients. Mix until combined. Do not over mix.
- crush pretzels.
- Add chocolate, toffee and pretzels.
- Fold them in. Do not mix.
- Preheat oven to 350. Place tbsp scoops of batter on parchment or foil, dull side up covered cookie sheet, freeze for 10 min.
- Place cookies in oven, bake for 10 min, lift cookie sheet 4 inches in the air and drop it back down, bake another 2 min and repeat. Bake cookies a total of 16-18 min, remove and cool. Repeat with remainder of batter.
- Enjoy cookies with ice cream, milk or alone.
Leave a Reply