These are actually chocolate chip almond, toffee-stuffed cookies. But I call them photogenic cookies. For obvious reasons.
Every photogenic cookie begins with an equally photogenic soul. Which, in this case, is a box of Trader Joe’s English Toffee with Milk Chocolate.
Here’s a gratuitous quote from my friend: “The scattered almonds represent the fragmented discord of the baker, yet in a way they almost appear to be an organized chaos, like someone sneakily intervened to inject order into the baker’s life.”
He didn’t even see the cookies. Or the toffee. That’s how much I’ve been harping on and on about these.
See this ball of unbaked cookie dough? There’s a square of toffee nestled inside, just waiting to become warm and melty and delicious.
And in case you were wondering, they taste good too. Let’s make some, shall we?
Photogenic Cookies, adapted from Picky Palate’s Oreo Stuffed Chocolate Chip Cookies
½ cup softened unsalted butter
¾ cup granulated sugar
1 large egg
3/4 teaspoon pure vanilla extract
1 1/2 cup all purpose flour
1/2 teaspoon kosher salt
5/8 teaspoon baking soda (so like, 1/2 teaspoon and then a lick more. I’m a very technical baker)
3/4 cup semi sweet chocolate chips
1 box Trader Joe’s English Toffee with Milk Chocolate
The Most Nonsensical Directions Ever
There’s a reason why this is “a beauty blog, with sprinklings of food.” Not the other way around.
- Take toffee out of box. Eat a couple pieces. Decide you’re going to make cookies. Strip the remaining pieces of their milk chocolate almond coating, and set aside along with all the almond chocolate crumbs at the bottom of the box.
- Preheat oven to 350 degrees.
- Take each toffee piece and cut it in half. Arrange on parchment paper-lined cookie sheet and photograph.
- Cream butter and sugar until light and fluffy, then mix in egg and vanilla extract. Beat until well combined.
- Slowly add the remaining ingredients to your batter, mixing until just combined. Add the chocolate chips and your set-aside milk chocolate almond crumb mess last.
- Scoop up a handful of dough (I don’t have any measurements here. Eyeball it so you’ll have enough for 6 cookies) and divide in half. Place a toffee square (or two, depending on how many you’ve previously eaten) in between the two scoops of dough. Encase the toffee square, place on parchment paper, and press down slightly.
- Repeat until you have 6 cookies. Bake for 9-13 minutes (I accidentally left mine in for 15-16), then let cool for 10 minutes.
You should be left with 6 very yummy, very camera-friendly cookies. Enjoy.