Will Work for Cookies

Just call me Cookie.  Monster.

 

 

 

Participating in the 1st Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen turned out to be a genius move.

I received 3 dozen of some of the most delicious cookies of the season.  All I had to do in return was mail out 3 dozen of my own.

 

The cookie recipe I used was based on my favorite Chocolate Sea salt Cookies.  More on that later.  

Here are the goods I received:

1. Neiman Marcus Cookies

 

 

Have you guys ever heard the urban legend about the women who was charged $250 by Neiman Marcus for their cookie recipe?  The story goes the she sought revenge by widely distributing the recipe.

Thank god she did, because the result was my receiving 12 of them from Erin @ Adventures in Pigging Out.  They almost didn’t get photographed before my friend and I massacred the bag.

 

 

2. Rosemary Shortbread

 

 

These herb-y rounds were made for me by Elizabeth @ Big Body, based on a recipe by Heidi Swanson of 101 Cookbooks fame.  These also included candied walnuts on top that not only looked gorgeous, but they also tasted like… errr… candy. :)

I was especially excited to try these because I make my own rosemary-lemon cookies, recipe here.  You can bet I’ll add nuts as a topping in the next version!

 

 

3. Ginger Cookies

 

 

Heidi’s recipes were popular this year!  The second 101 Cookbooks recipe dozen I received was her Ginger Cookies made by Val @ Tofu Surprise.  These are a chewier cookie due to the molasses in the recipe and not too sweet.  Per Val’s suggestion in her note, these were perfect with tea (as well as a holiday-spiced beer).

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Now for my contribution.  I took my original Chocolate Sea Salt Cookie recipe and tweaked it, using cashews rather than almonds and subbing toffee for some of the chocolate chips.  I was amazed by how different the end result was.

 

 

The textures were totally different.  The original is a softer, more fudge-like cookie.  This version produced a chewier version – almost reminiscent of a brownie!  I think the toffee was responsible for the chewiness and the cashews for the fact that they spread more.

 

 

I wish I’d had more time to experiment further, but these had to SHIP.  If you like a chewy cookie, you will enjoy this version.  I prefer a cake-y cookie, so if I’m being honest… I like the originals better.

Either way, their sweet + salty combination is unbeatable in my book.  Who doesn’t love salt with their cashews?!

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Before I give the recipe… let’s talk about how I worked off the bajillion cookies I have been eating last week.  First up I tried something new – Body Rock!  I had been ignoring all the “hype” but now I’m hooked.  In about 10 mins my butt was kicked.

Speaking of kicking, I have re-kindled my love for kickboxing.  I couldn’t get enough this week.  Good thing since I’ve been stead-fast in my commitment to not running.

 

Workout Recap (12/5 – 12/11)

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Chocolate-Toffee Sea Salt Cookies

  • 1.5 C semi-sweet or dark chocolate chips/chopped bits, divided
  • 1/4 C unsalted butter
  • 3/4 C brown sugar
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 1/2 C flour
  • ¼ tsp baking powder
  • 1 C crushed cashews
  • 1/2 C toffee pieces
  • Fleur de sel


Place 1 C of chocolate chunks in a large bowl and melt in microwave (or over a double boiler if you’re fancy like that).  Stir in butter.

Whisk together eggs and vanilla extract.  Add brown sugar (take care to ensure there are no clumps), egg and vanilla mixture to the chocolate mixture.  Stir until well-combined.

Sift together flour and baking powder.  Add flour to the chocolate mixture, stirring just until smooth.

Fold in remaining 1 C of chocolate and almonds.  Refrigerate at least 2 hours or overnight.  Or place in freezer for 30 mins if you’re impatient like me.

Preheat oven to 350 degrees.  With a spoon, scoop a heaping tablespoon of the dough on to a parchment-lined baking sheet.  If desired, gently flatten with the palm of your hand (I like mine better in “globs”).  Sprinkle with fleur de sel, patting lightly.

Bake for ~12-13 mins.  Allow to cool as best you can before devouring with an icy glass of milk.

***

This week is sure to involve a LOT more cookies cooking – I’m catering a party for 40 this weekend!

What is your “go to” cookie?

Have you tried Body Rock?  What’s your favorite one?

 

Comments

  1. says

    I’ve stalked the BodyRock website before but am too intimidated to do anything more than that. Haha…

    And those cookies sound amazing – I think these are going on my to make list when I’m home next week.

    • Laura says

      You should try it! The best part is that you can do it in the privacy of your home… where these’s no one there to know if you look silly. :)

  2. says

    OMG- those cookies look amazing!!!!! I want them NOW! I wish I was in on the cookie swap just so I could rig it to get my hands on your special cookies. He he! I’ll be a cookie monster too!!! Mmmm……..

  3. says

    This is fabulous!! What a great round up of recipes!! I made a similar rosemary shortbread cookie; I need to check out this recipe! These are all making me so hungry!!

  4. says

    Laura, your cookies look out of this world! Since I just made your cake balls that were divine I can’t wait to try these! I am a big fan of the whole sea salt and sweets trend, so delicious together! Your participants were some lucky duckies. This swap was so fun to participate in and I am having so much fun today reading about what people gave and received. I can’t wait to do it again next year.
    Happy Monday to you!

  5. says

    Ooh love swaps like that! Sucks to live so far away!! :( I used to love bodyrock, actually still do but I haven’t done one of their workouts in ages! I have been sooo damn lazy recently relying on muay thai for my workouts. I just have not had the urge to plan out and motivate myself otherwise. Thank god coach makes each session so killer!! Glad your loving kickboxing again btw! Try thai if you get the chance, I reckon you would love it!!

  6. says

    Oh wow, all the cookies look amazing! Since I have a particular weakness for salted caramel, I bet I’d have loved yours! I’ve actually never had a Neiman Marcus cookie…

    I had such a greta time with this cookie swap (well, minus my cookies being stolen), and am so happy my swap matches were happy with the ones I made! Such a great event, I’ll definitely swap again (this was my first ever swap)

  7. says

    I’ve heard of the Neiman Marcus cookie recipe but never tried it! It looks awesome! Your cookie recipe looks amazing especially since I have a sweet spot for toffee! I love the idea of swapping out some of the chocolate chips.

  8. says

    I’m so glad the cookies made their way to Georgia safely! Glad that you enjoyed them. That’s too funny that you got two Heidi Swanson recipes. Also, your beer selection has been duly noted. :) High five for runner-food bloggers!!

  9. says

    Laura, thank you AGAIN for sending these cookies. They were WONDERFUL. My absolute favorite part is the salt. The Fleur de Sel looks so beautiful sprinkled on the cookies, and it tastes just perfect along with all the chocolately/toffee goodness. I only wish I’ve been working out like you to burn them all off!

Trackbacks

  1. [...] Chocolate Chip Cookies from Erin; a sweet and salty combo cookie, Salted Cashew Cookies from Laura.If you didn’t participate this year in the cookie exchange, I would encourage you to do so next [...]

  2. [...] For The Great Cookie Swap I received a sweet and savory cookie, Rosemary Shortbread from Elizabeth; a Neiman Marcus’s Classic Chocolate Chip Cookies from Erin; a sweet and salty combo cookie, Salted Cashew Cookies from Laura. [...]

  3. [...] Chocolate Toffee Sea Salt Cookies Sprint 2 the Table Twitter: @sprint2thetable [...]

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