I tried to put a screen protector on my ipad. I was all excited. Took the screen protector out of the box and got ready. I took the factory cellophane off my screen and cleaned it with the little cloth that was in the package. Then noticed the “cleaning” cloth left a bunch of lint on my screen. Ah ok so I cleaned off the lint off the carefully peeled the plastic off the appropriate side and began the task of trying to line up the the invisible protector with a tiny hole on the top and a tiny hole on the bottom of the screen. Considering I can’t draw a straight line, this was a challenge.
Well, there is 2 protectors in the package. I get the other one out and get ready. I wipe down the screen again. Then I remember the “clean” cloth sucks. So I get all the lint off and try again. After oh what seems like an hour of peeling and unpeeling some how the screen is covered in random tiny dirt pieces that magically appeared and are having some sort of orgy all over my screen protector. Great. Super. Fantastic. Grrrrrrrr.
So I just spent $20 to be frustrated for an hour. And now I have to go and do it all over again.
Now let’s get to something that is not frustrating but super delicious. Like Cookies!! Ya for cookies. I meant to have this recipe posted forever ago but my posting during the holidays has pretty much been non-existant. Here are my fav chocolate chip cookies right now. Made with brown butter, toffee pieces and milk and dark chocolate chunks.
I made a variation of this recipe like 3 times in one week because they were so good. This version is by far the best. These cookies are melty and chewy and crunchy. Everything in this cookie adds something special. The toffee bits enhance that caramel flavor provided by the brown sugar and the brown butter. I much prefer chunks to chips in these cookies. I loved the mixture of milk and dark. Every bite is something new.
Chocolate Chunk Toffee Cookies
1 c butter – cut into pieces
2 1/4 c all purpose flour
1 tsp baking soda
1 tsp salt
1/4 c granulated sugar
1 1/4 c packed light brown sugar
1 egg + 1 egg yolk – room temp
2 tbs milk – room temp
1 1/2 tsp vanilla
1 c dark chocolate – chopped
1 c milk chocolate – chopped
1/2 c toffee bits
In a medium sauce pan or in a frying pan place your butter. Over medium heat stir butter until it bubbles and gets foamy. Once the foam subsides your butter will be brown with fleck of brown at the bottom of the pan and it will smell nutty/caramelly (is that even a word?) If you haven’t made brown butter yet GET ON IT! 😉
Preheat your oven to 375 F. Line a baking sheet with parchment paper. Set oven rack to the middle position.
In a medium bowl mix flour, baking soda and salt together. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment place butter, granulated sugar, brown sugar and vanilla. Mix until well combined.
Add in your eggs and milk, scrape down the bowl and mix.
Slowly pour in your flour mixture. Mix until no big lumps remain. Fold in chocolate and toffee bits by hand.
Drop a heaping cookie scoop or tablespoon (about 2 tbs – 2 1/2 tbs) onto a cookie sheet. About 6 cookies per sheet.
Bake for 10-14 minutes until the edges are crispy, the middles is just about set. When you touch the centre it will give a little resistance but not be hard.
adapted from Alton Brown’s The Chewy