When I found out about The Great Food Blogger Cookie Swap, I knew I wanted to participate. First, it supports a great cause. Second, I get to connect with other food bloggers. And third: COOKIES!
Because of Ray’s peanut allergy, I requested no peanuts (but yes to other nuts) and was matched up accordingly with 3 other bloggers with the same food allergy issue. I did a test batch of a chewy gingery molasses cookie, but ended up scrapping it because it didn’t turn out right. But that’s what’s great about recipe testing … you get to try something out BEFORE crunch time.
I went back to the drawing boards and decided to work off of my favorite chocolate chip cookie recipe, but change it up a bit. I was inspired by some of the extremely creative cookies that Joy the Baker has on her site and snagged the idea of sprinkling smoked sea salt on the scooped cookies from her (thanks Joy!).
I swapped out the chocolate chips, swapped in the toffee bits and almonds, added unsweetened cocoa powder and increased the granulated sugar ever so slightly. The end result is a crisp cookie with a good snap, bits of buttery toffee, almond crunch, and a hint of smokey sea salt (I think next time I could increase the smoked sea salt a bit).
I hope my fellow swappers enjoy the cookie tins I sent out, and I hope we all made a difference raising funds for and awareness of pediatric cancer this year. I can’t wait to swap again in 2013!
Heat the oven to 325 degrees Fahrenheit and position the racks upper- and lower-middle positions. Line 2 large baking sheets with bakers silicone or parchment paper.
In a medium bowl combine flour, unsweetened cocoa, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with a paddle attachment mix the butter and sugars until thoroughly blended. Beat in the egg, yolk and vanilla until smooth.
Add the dry ingredients gradually and beat at low speed just until combined. Stir in the toffee chips and almonds.
Form about 1 tbsp of the dough into a rough ball. Do not flatten; if anything, make the ball a little taller than it is wide.
Sprinkle each cookie with a pinched of smoked sea salt.
Bake until the cookies for 7-8 minutes, then rotate the sheets front to back and top to bottom, baking for an additional 7-8 minutes. Let the cookies stand on the baking sheets for a minute or two, then transfer them to cooling racks.