When I found out about The Great Food Blogger Cookie Swap, I knew I wanted to participate. First, it supports a great cause. Second, I get to connect with other food bloggers. And third: COOKIES!
Because of Ray’s peanut allergy, I requested no peanuts (but yes to other nuts) and was matched up accordingly with 3 other bloggers with the same food allergy issue. I did a test batch of a chewy gingery molasses cookie, but ended up scrapping it because it didn’t turn out right. But that’s what’s great about recipe testing … you get to try something out BEFORE crunch time.
I went back to the drawing boards and decided to work off of my favorite chocolate chip cookie recipe, but change it up a bit. I was inspired by some of the extremely creative cookies that Joy the Baker has on her site and snagged the idea of sprinkling smoked sea salt on the scooped cookies from her (thanks Joy!).
I swapped out the chocolate chips, swapped in the toffee bits and almonds, added unsweetened cocoa powder and increased the granulated sugar ever so slightly. The end result is a crisp cookie with a good snap, bits of buttery toffee, almond crunch, and a hint of smokey sea salt (I think next time I could increase the smoked sea salt a bit).
I hope my fellow swappers enjoy the cookie tins I sent out, and I hope we all made a difference raising funds for and awareness of pediatric cancer this year. I can’t wait to swap again in 2013!