Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
Nutritionists don’t tell you the truth. Forget your omega 3 fatty acids (kidding! put your asparagus stalk pitchforks away!). Sometimes the best brain food is cookies. It worked for Cookie Monster, before they muddled his head with thoughts of “sometimes foods”.
My opinion is if you’re having a hard time focusing on your excel spreadsheets, can’t wrap up those loose ends on your projects, or simply can’t find the right words to say on that paper, you need a good dose of flour, butter, eggs and chocolate. This is the very reason that auditors gain weight during busy season. It’s also twice as likely when I’m on your team. Add stress and deadlines and you get me in the kitchen at 3 a.m. whipping up something positively sinful to bring into work the next day.
I recently started dating someone who’s been writing a book, has a fairly tight deadline, and is a perpetual snacker! Seriously, where there is a need, I will feed! I made some casual inquiries on favorite flavors and voila, these cookies practically made themselves.
nuts (OMEGA 3s!!!!) and chocolate and toffee, oh my!
glob of doughy goodnessmilk and cookies, a match made in heaven
Chocolate Toffee Cookies
Adapted from Bon Appetit
1/2 cup AP flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet chocolate chips
1/2 stick unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce toffee (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped
1 cup white chocolate chips
Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee, white chocolate chips, and nuts. Chill batter until firm, about 45 minutes.
Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets.
These are ooey gooey and delicious right out of the oven. If you have more self control than I do, I hear they’re pretty good at room temperature. I’ve packed away my cookies for co-workers, friends, and the hard working author for their eating pleasure.
P.S. Nutritionists out there. I love you and have all the respect in the world for you. I am even craving salmon. Oh, and radishes. Can’t forget about the radishes. Perhaps a healthy brain food post will follow sometime this week.
P.P.S. I’m back on my main client and will be working closely with someone with celiacs disease. I feel a challenge a brewin’. I will expound on this later.