It's been a few years since my daughters have attended the same school. So what a blessing that, with one in her final year of high school and one in her first, they're finally together again.
I didn't know how they'd react to being in the same school. They get along well at home, but it might have played out differently in front of their friends. Would their friendship make the transition? I told them I didn't want either of them telling me every time she saw her sister talking to a boy, and I (mostly) meant it.
I needn't have given it a second thought. Not only are they getting along great, they're both part of the school newspaper. My oldest daughter joined in ninth grade, and since then the Beacon has been a big part of her high school memories. My youngest daughter appears to be following in her footsteps.
This past Wednesday was Production night. They stayed after school into the evening to get the papers ready to hand out Thursday morning. The students ordered pizza for dinner, and the girls took in a batch of cookies to nibble on.
So I'd like to dedicate this week's post to my lovely daughters, who work hard in their classes and their extracurriculars. They love these cookies and, with the combination of chocolate and toffee bits, I can't think of anyone who wouldn't.
Chocolate Toffee Cookies
(adapted from Smitten Kitchen)
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp kosher salt or sea salt
16 ounces semisweet or bittersweet chocolate, chopped
1/4 cup (half a stick) unsalted butter
1 3/4 cups packed brown sugar
4 large eggs
1 Tbsp vanilla extract
6 - 7 chocolate-covered English toffee bars (Skor or Heath), coarsely chopped
Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla.
Stir in flour mixture, then toffee pieces. Chill batter until firm, about 45 minutes.
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment or waxed paper. Drop batter by spoonfuls onto sheets, spacing two inches apart. Bake 12 to 15 minutes, then let cookies cool on sheets.