Tag: granulated sugar

Extra Chocolate Chip Cookies

These are called extra chocolate chip cookies because they are packed with EXTRA chocolate chips. These extra chips come into play after the cookies are mostly baked! I added them for the last 2 minutes of the baking time! Not only does the chip addition make them delicious but it also makes them look extra pretty! Don’t you think? I used a combo of milk chocolate chips and Ghirardelli Grand Chips for the base of this cookie but you could use regular, too! For the last 2 minutes I added some semisweet chips! This way you have THREE chips in your cookie! Tastebuds will be dancing! Don’t be scared off by the 24 hour chill time. Of course, you can chill just an hour or 2 BUT if you can wait 24 hours, go for it!!! They are even better!

Extra Chocolate Chip Cookies

Ingredients

16 Tablespoons butter
1 cup granulated sugar
½ cup packed light brown sugar
2 teaspoon vanilla
2 eggs
3 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup milk chocolate chips
¾ cups Ghirardelli grand chips
Semi sweet chips to press in for the last 2 minutes of baking

Instructions

Microwave the butter till melted.
In a mixer, beat the butter with the sugars until creamy.
Add the vanilla and the egg.
Add the flour, baking soda, and salt.
Add the chips and chill 24 hours.
Scoop dough onto parchment lined cookie sheets.
Bake at 350 9-11 mins. (add the semi sweet chips during the last 2 minutes of baking)
Don’t over bake them!

3.4.3177

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Honeycomb Toffee – Do the Hokey Pokey

This very easy to make candy goes by many names; cinder toffee, sponge candy, and my personal favorite, “hokey pokey,” but no matter what you call it, this eye-catching confection is a proven crowd-pleaser. And, that’s before you dip in in chocolate, as my British friends highly recommend.

It’s no big secret that people love sweet, crispy things, but this also features the most interesting melt-in-your-mouth texture, which is created by thousands of bubbles, trapped in the cooling sugar syrup. As you can see in the video, I did two batches with different amounts of baking soda, and while the second batch did look better, the first batch was crunchier, and didn’t have any kind of aftertaste.

Other than suffering a horrible burn, there’s not a lot that can go wrong with this recipe, as long as you heat the syrup to 300 F. I checked mine with a probe thermometer, although a candy thermometer that attaches to the side of the pan would be a lot easier. Some folks say you can simply go by appearance, and when the syrup goes from clear to slightly golden, it’s done, but that requires a certain amount of experience.

Another method to gauge the temperature is by dropping a little bit of the molten syrup in water to see if it instantly turns into rock candy. That will work, but since thermometers aren’t expensive, and every kitchen should have one, that really is the way to go. Regardless, as long as you promise to be careful, I really do hope you give this gorgeous, homemade honeycomb toffee a try soon. Enjoy!

Ingredients for 8 portions:

1/2 cup white granulated sugar

2 tablespoons corn syrup (or golden syrup)

1 tablespoon honey

1 teaspoon baking soda (do not use baking powder)

2 tablespoons water

– Heat to 300 F. before adding baking soda