Brown Sugar Crackle Cookies

It has been forever but I am going to get this food blog going again.  This recipe is just what I needed to get my rear in gear.  I am in love with Melanie Gunnell's food blog -- Mel's Kitchen Cafe -- http://www.melskitchencafe.com/.  I follow her recipe posts religiously.  Her recipes are original and ALWAYS delicious.  When I received her latest post for these cookies, I knew that I had to make them immediately.  We were not sorry.  These cookies are beyond delicious.  You must make them today!

Brown Sugar Crackle Cookies

14 tablespoons butter (1 3/4 sticks)
1/4 cup granulated sugar (about 1 3/4 ounces)
2 cups packed dark brown sugar (14 ounces), divided
2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

Heat 10 tablespoons butter in a 10-inch stainless steel (not nonstick) skillet or small uncoated saucepan over medium heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Browned butter can burn easily and quickly so keep a close eye on it! Remove the skillet or pot from the heat and transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons butter into the hot butter to melt; set aside for 15 minutes.

Meanwhile, adjust an oven rack to the middle position and heat the oven to 350 degrees F. Line 2 large (18 by 12-inch) baking sheets with parchment paper, silpat liners or lightly coat them with cooking spray. In a shallow baking dish or pie plate, mix the granulated sugar and 1/4 cup packed brown sugar, rubbing between your fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in a medium bowl; set aside.

Add remaining 1 3/4 cups brown sugar and salt to the bowl with the cooled butter and mix until no sugar lumps remain, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula; add the egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down the bowl. Add the flour mixture and mix until just combined, about 1 minute. Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain and the ingredients are evenly distributed.
Divide the dough into 24 portions, each about 2 tablespoons, forming balls about 1 1/2 inches in diameter. Working in batches, toss the balls in the reserved sugar mixture to coat and set them on the prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)

Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but the centers are still soft (cookies will look raw between cracks and seem underdone – don’t overbake), 11-13 minutes. Cool the cookies for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely.

Recipe Source: http://www.melskitchencafe.com/

Chocolate Toffee Bar Cookies

I promise that I will be posting more than just desserts but these bar cookies are one of my go-to recipes when I need an easy dessert that just makes me feel better and today after work I needed to feel better.

A few weeks ago I decided that it would be really fun to play on our kickball team at work.  Tonight was our first practice.  The only bad part was that I didn't even make it to practice.  I fell outside work skinning both my hands and knees.  Lovely.  I am on the DL list before I even hit the field.  So what's a girl to do?  Go home and make cookies for dinner.  Sounds like a plan right?  I thought so!  Enjoy.  I will post some real food soon.

Chocolate Toffee Bar Cookies

2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. packed light brown sugar
2 tsp. vanilla extract
2 large eggs
2 cups chocolate chips (preferably Ghiradelli double chocolate chips)
1 pkg. Heath toffee bits

Preheat oven to 375 degrees.  Grease 15x10x1 bar pan (preferably stoneware bar pan).  In medium bowl, combine flour, baking soda and salt and set aside.  In large bowl, cream butter, sugars and vanilla until creamy.  Beat in eggs.  Add flour mixture and stir until combined well.  Add chocolate chips and toffee bits and stir until combined.  Spread in greased pan and bake approximately 20 minutes.  Try not to eat the whole pan when it is hot out of the oven!