I've Created A Cookie Monster V.2.o

Friends, foodies, and friends of foodies; you can read as many cook books as you want or watch as much of the Food Network as you please, but there's no better teacher than your mistakes. It's been some time since The Project has seen a new recipe, but this post marks a new step in my culinary quest: I'm getting the hang of this baking thing.

The last post marked my first attempt at baking and while the results were a success (read: I did not burn down my house), the cookies were some what disappointing. I cut corners by using pre-mixed pastry flour and a mint flavouring instead of manning up and finding vanilla extract. The result was a batter that looked like a brownie and tasted like a peppermint patty, which isn't a bad thing, but it certainly wasn't a cookie. Disheartened, I took to the interweb, and found out some helpful stuff:

A) Leave the butter to warm up to room temperature. Softer butter means an easier time mixing, particularly if you're using an electric mixer. There's also less of a clean up.

B) Preparation goes a long way. Measure everything you need prior to starting and you'll be able to keep a cool head while in front of a hot oven.

C) Moderation. Moderation. Moderation. You need a balance of flavours in a cookie. Too much chocolate and you'd might as well be munching on a Hersey's Bar, or too much mint and you feel like you're chewing on an after-dinner mint.

D) Leave plenty of room in between cookies on a baking sheet. Oh for the love of baked good, leave PLENTY of space. I thought an inch of space between every two Tbsp of batter would be enough, but I still ended up with this:



Anyhow, it took more screw ups that I'd like but I'm more confident sharing my results this time around. Ladies and gentlemen, I present to you: The Caroline Cookie



The Caroline Cookie

What's In It:
-1 cup (250 mL) unsalted butter
-1 cup (250 mL) granulated sugar
-2 large eggs
-2 tsp of pure vanilla extract
-3 tsp of grounded cinnamon
-1 1/4 (310 mL) of a cup of all-purpose flour
-1 tsp of baking powder
-125 grams of milk-chocolate chip
-1/3 of a cup of toffee bits

Makes one dozen cookies



1. Prior to starting, preheat the oven to 350°F (180°C). Next, in a large bowl, place the butter and beat with an electric hand mixer, adding the sugar gradually. Cream together for 5 minutes or until fluffy and light.



2. Afterwards, add in one egg at a time, making sure to mix well after each addition. Now mix in the vanilla extract.



3. In a smaller bowl, mix together the cinnamon, flour, and baking powder.



4. Combine the dry ingredients with the rest of the batter and mix well. You can continue to use your electric mixer, or go old school with a spatula.



5. Fold in the toffee bits and chocolate chips.



6. On a baking sheet lined with parchment paper (NOT wax paper like I used in my first attempt... oops), place about two tsp of batter, leaving at least one inch of space in between. Warning: these cookies with spread like a hot, up-and-coming pre-pubescent Canadian singing sensation through Youtube. Proceed to bake in a preheated oven for 13-15 minutes.



7. Remove the baking sheet from the oven and let cool for 10 minutes. Transfer the cookies to a cooling rack afterwards. Savour with a cold glass of moo moo juice.