philly

I almost feel bad publishing the photos and further publishing the recipe of e's coconut toffee almond crunch cookies. Why? They're so damn good you may never go back to making other cookies. They're no harder than making your basic chocolate chip cookie, just a couple more ingredients. I met e at the food blogger potluck and I had half a dozen cookies that night. Having several glasses of Dave's wine helped a bit in eating as much as I did, but it was the magic of the cookie that had me coming back and finishing off the cookies e brought when she was about to leave.

You can go here for the recipe and below [and above] are a few photos of the process. The shot above is everything mixed in and just before I spooned the dough onto the cookie sheet.

I didn't have any parchment paper or a silicon mat, so used some aluminum foil. It worked okay, but the toffee stuck to it a bit and it wasn't the easiest thing to scrape off. Since then, we bought some parchment paper for future batches.

And here's the first 2 sheets of cookies. I think all in all, they filled 4 of those Chinese food containers for storage. They didn't last long though, a little over a week and we had 4 left. The only thing that slows me down in eating them is having milk on hand to drink with the cookies. I gotta have my milk and cookies.

Two Fat Als (neither of which are fat!) baked themselves some of these delicious cookies too. Theirs look a bit different. I think our oven is running hot. Gotta pick up one of them oven thermometers that Mark suggests; his oven was running a solid 50° hot he found out!

The only trick about this recipe is finding the Heath 'Bits 'o Brickle' toffee pieces pictured here. So far, the gang has put together a shortlist of places to find them around them around Philly: Shop Rite down in South Philly and Fresh Grocer in University City. I took the trip down to South Philly and picked up 2 packages.

You've been warned. These cookies are addictive.

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