I saved the best for last! Cookies! My last post on the last day of the year. Can you even believe it? Where has the year gone?
2015 was the year I rebranded my blog of six years and the year Boys Ahoy was born! Who does that after six years of blogging?! Who does that?! Whether or not it was the smartest thing to do, I’m glad I went with my gut and just went for it. I’m having fun with the change and love including life outside of cookies and baking + some of the things we enjoy. And I’m excited to see what 2016 has in store!
2015 was also the year having three kids threw me for a slight loop ????s For a chunk of it, I felt like I was drowning. I felt like didn’t have enough time, arms, cuddles, kisses, or patience for all three of my boys, yet they all needed so much at the same time???? {how do we do it moms?} And then I was supposed to do this blog thing, which I had just rebranded and had big, lofty goals for? I had a hard time finding my rhythm in all of it and feeling like I was doing good at both.
But all of a sudden the year is over and I feel like I’m coming up for air. It’s getting easier. The boys are easier…or I’m easier…and maybe even more patient! I’ve found my rhythm. We’ve all grown and changed in good ways. I’m kind of left thinking, this is just how it goes. These are the ebs and flows of parenting and raising a family and LIFE, and I better just get used to it. Because overall, 2015 was a really good year! We were blessed with good jobs, good health, good friends, new memories, lots of laughter, and our faith that helps keep things in perspective.
So, farewell 2015 and hello, 2016! Let’s celebrate both with cookies!
Sea Salt Dark Chocolate Chip Toffee Cookies! They’re made with coconut oil, loaded with dark chocolate chips and Heath Toffee Bits, with just a little Sea Salt sprinkled over the top. The dark chocolate + toffee + sea salt is an amazing combo. Why didn’t I think of it sooner. They’re thick, gooey and straight up cookie perfection in my book.
Plus, you all seem to really like cookies. I promise to keep them coming in 2016! Thank you for following along, for supporting my rebrand, for your comments and feedback! Thank you thank you thank you!
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- pinch of saltd
- 1 cup dark chocolate chips
- 3/4 cup toffee bits
- sea salt
- Preheat oven to 350. Line baking sheets with parchment and set aside.
- In a mixing bowl combine flour, baking soda, baking powder, and salt together. Set aside.
- In the bowl of a stand mixer cream coconut oil and sugars together. Add egg and vanilla and mix well. Slowly stir in flour mixture. Then stir in dark chocolate chips and toffee bits.
- Scoop and shape into one inch balls and place on baking sheets. * The dough may seem dry and crumbly, this is normal. Just shape the dough into a ball, packing together.
- Bake for 8 minutes, remove from oven and immediately sprinkle sea salt over the top of cookies.
In your written recipe, it says to cream the butter and sugars together. I’m assuming by butter, you meant the coconut oil?
Yes, I just updated the instructions! Sorry!
What is the coconut oil for?
Sorry, just updated the instructions…coconut oil is used like butter!
If I use butter instead of coconut oil do I use the same amount? Thanks!
Yes use the same amount of butter!!