I'm a follower of Something Swanky's blog and like Dorothy's Crazy for Crust blog, Ashton of Something Swanky always has some killer desserts and recipes on her blog. I liked this one, both for the flavors and because it just looked yummy. Judging by the recipe, it also seemed like a safe bet to try out for the holidays and have it turn out. When I do try a new recipe during the holidays, I like the safety net of knowing it turned out well for another baker and that they recommend it. Bonus that it was easy to mix up when I had 15 minutes and could sit in the freezer until I needed to bake it for a social event.
The only thing I changed from the original recipe (click on the blog title for the recipe) is I added macadamia nuts in addition to the white chocolate chunks and toffee bits and I baked at a convection oven setting of 350 degrees instead of the 375 degrees in Ashton's recipe. This turned out pretty well. But do not overbake these. I would only bake until the middles look just barely raw. I baked the first batch at 375 degrees and they baked up faster than I thought. I didn't burn them but I definitely baked them instead of underbaking them. They were fine but not as moist as I like my cookies. I had better results with the second cookie sheet when I baked them at 350 degrees and took them out when the edges were brown and the middles were just past not-doughy-looking. They were great then. The edges were crisp but the middle was soft and chewy. I think I would've been better off without the macadamia nuts so that the flavor wouldn't compete with the toffee. But the cinnamon in the dough was a nice flavor enhancer and I enjoyed these. Thanks, Ashton, for a great recipe.
No comments:
Post a Comment