home button

Saturday, January 14, 2012

Chocobloc Cookies

Perhaps one of the most asked after cookies at my business. Frequently I have customers coming up and asking, "Do you have any of those chocolate toffee things today?" I laugh because I'm so glad that people enjoy this cookie which my mother and I worked on to get just right. It probably took us 10 variations to get it where it is now.


Chock full of chocolate chips, pecans, oatmeal and chopped up Heath bars, these bad boys are everything you could ever want in a cookie. They are crunchy and chewy, sweet with just a hint of salt, and the oatmeal prevents it from being too rich a dessert (if there is such a thing). I  make them so they're about 4 inches in diameter, so they aren't some wimpy cookie, they are a champion.

The picture above was taken by my friend Matthew Donnovan at Rutiz Family Farm in Arroyo Grande. You can find me there every Friday while they are open.

No comments:

Post a Comment