Yesterday was a bad day. It started out good as I was anticipating the delivery of my new dishwasher.
Two weeks ago my dishwasher decided to stop draining water and it was not worth replacing the pump. Hand washing dishes for the past two weeks didn’t make my list of “Top 10 Ways I Love To Spend My Time”.
But to get the dishwasher I wanted, I waited the two weeks.
It came. It was installed. The delivery guys started a 97-minute long cycle and said to let it run before I washed any dishes. Perfect.
It had been running for thirty minutes when I left for the post office, the pharmacy and the grocery store. I was also going to head to Costco. Glad I decided against the last part.
When I opened the back door to my kitchen I stepped into two-inches of water with more water spraying out of the dishwasher like a fire hose.
It took about twenty very large towels and five rolls of Bounty to sop up the water. My afternoon was so, so fun.
The verdict, another week without a dishwasher until a new one is delivered. Poop. Hand washing is for the birds. On the bright side… the gallons and gallons of hot water poured onto the kitchen floor left it absolutely sparkling!
So what do I do in times of crisis? I bake. I don’t necessarily want to eat, (okay maybe just a little).
These Chocolate Chip-Toffee Cookies were exactly what my disaster ordered. Crispy and full of candy bits, these will knock your socks off.
Let’s hurry and make these…I have lots of dishes to do.
Here’s what you will need: All-purpose flour, baking soda, unsalted butter, golden-brown sugar, granulated sugar, egg, vanilla extract, semisweet chocolate chips and milk chocolate toffee pieces. Ingredients not shown: Table salt.
In a medium bowl, whisk together 10.5 ounces (2-1/3 cups) all-purpose flour, 3/4 teaspoon baking soda and 1/4 teaspoon table salt. Set aside.
In a large bowl, beat together 1 cup (2 sticks) unsalted butter, 1/2 cup granulated sugar and 1 cup light-brown sugar until light and fluffy, about 3 minutes. Beat in 1 egg and 2 teaspoons vanilla extract.
On low speed, gradually add in flour mixture. Beat for 2 minutes or until blended.
Stir in 1 cup semisweet chocolate chips and 1 bag (8 ounces) chopped milk chocolate toffee pieces.
Drop batter by tablespoonfuls onto prepared baking sheets covered with a nonstick baking mat, parchment or cooking spray. Bake at 375 degrees for 12-14 minutes or until golden brown.
Cool baking sheets on wire racks for 5 minutes (cookies will be very soft). Transfer cookies to wire rack to cool completely.
Fill a cup and enjoy.
These would be great for Valentine’s Day as well. Very yummy.
Chocolate Chip-Toffee Cookies
10.5-ounces (2-1/3 cups) all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon table salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 bag (8 ounces) chopped milk chocolate toffee pieces
In a medium bowl, whisk together all-purpose flour, baking soda and table salt. Set aside.
In a large bowl, beat together butter, granulated sugar and light-brown sugar until light and fluffy, about 3 minutes. Beat in egg and vanilla extract.
On low speed, gradually add in flour mixture. Beat for 2 minutes or until blended.
Stir in chocolate chips and chopped milk chocolate toffee pieces.
Drop batter by tablespoonfuls onto prepared baking sheets covered with a nonstick baking mat, parchment or cooking spray. Bake at 375 degrees for 12-14 minutes or until golden brown.
Cool baking sheets on wire racks for 5 minutes (cookies will be very soft). Transfer cookies to wire rack to cool completely.
