AMAZING GIANT CHOCOLATE-TOFFEE COOKIES
These are wonderful and oh so chocolaty! The toffee adds a really nice flavor to the cookies, too. These are big cookies--probably 4" diameter. So, you can make them smaller if you prefer. Prep time doesn't include time to chill dough.
Provided by CarolAnn
Categories Drop Cookies
Time 35m
Yield 18 cookies
Number Of Ingredients 10
Steps:
- Combine flour, baking powder and salt in a small bowl, whisk to blend.
- Stir chocolate and butter in top of a double boiler over simmering water until melted and smooth. If you don't have a double boiler, you can use a sauce pan over low heat.
- Remove pan from over water (heat) and cool to lukewarm.
- Beat sugar and eggs in a bowl until thick (about 5 minutes) using an electric mixer.
- Beat in chocolate mixture and vanilla.
- Stir in flour mixture, then toffee and nuts.
- Chill batter until firm (about 45 minutes).
- Preheat oven to 350°.
- Drop batter by 1/4 cupfuls onto parchment-lined cookie sheets, 2 1/2" apart.
- Bake just until tops are dry and cracked but cookies are still soft to the touch, about 15 minutes.
- Cool on cookie sheets.
Nutrition Facts : Calories 192.6, Fat 7.1, SaturatedFat 4, Cholesterol 53.9, Sodium 109.1, Carbohydrate 30.6, Fiber 0.2, Sugar 27.4, Protein 2.1
GIANT CHOCOLATE-TOFFEE COOKIES
Categories Cookies Chocolate Dairy Egg Nut Dessert Bake Picnic Kid-Friendly Walnut Spring Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 18
Number Of Ingredients 10
Steps:
- 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 and nuts. Chill batter until firm, about 45 minutes.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)
GIANT CHOCOLATE-TOFFEE COOKIES
ONE OF MY FAVORITE CANDY BARS OUR HEATH BARS. THIS IS A GREAT SUBSTITUTE FOR CHOCOLATE COVERED TOFFEE.
Provided by Kimi Gaines
Categories Chocolate
Time 30m
Number Of Ingredients 10
Steps:
- 1. COMBINE FLOUR, BAKING POWDER AND SALT IN A SMALL BOWL; BLEND WELL.
- 2. 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.
- 3. USING ELECTRIC MIXER, BEAT SUGAR AND EGGS IN BOWL UNTIL THICK; ABOUT 5 MINUTES. BEAT IN CHOCOLATE MIXTURE AND VANILLA.
- 4. STIR IN FLOUR MIXTURE, THEN TOFFEE AND NUTS. CHILL UNTIL FIRM, ABOUT 45 MINUTES.
- 5. PREHEAT OVEN TO 350F. DROP BATTER BY 1/4 CUPFULS ONTO GREASED SHEETS, SPACING 2 1/2 INCHES APART. BAKE JUST UNTIL TOPS ARE DRY AND CRACKED BUT COOKIES ARE STILL SOFT TO TOUCH, ABOUT 15 MINUTES.
CHUNKY CHOCOLATE TOFFEE COOKIES
Another recipe courtesy of Land O Lakes. Who can resist chocolate, toffee and pecans all in one cookie!! Can substitute with any type of nut or omit them if that is your preference. You can also substitute 1 (6-ounce) package (1 cup) milk chocolate English toffee bits and 3 cups milk chocolate chips in place of the candy bars.
Provided by diner524
Categories Dessert
Time 25m
Yield 4 1/2 dozen cookies, 27 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed. Stir in pecans, toffee and chocolate.
- Drop dough by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
Nutrition Facts : Calories 277.6, Fat 16, SaturatedFat 8.3, Cholesterol 37.6, Sodium 179.6, Carbohydrate 30.8, Fiber 1.3, Sugar 20.2, Protein 3.4
GIANT TOFFEE CHOCOLATE CHIP COOKIES
A good snack for the kids.
Provided by Letty
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix brown sugar, buttermilk, shortening, honey, and egg. Stir in flour, baking soda, baking powder, and salt. Stir in chocolate chips and chopped white chocolate.
- Drop dough by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheets.
- Bake 12 to 14 minutes, or until edges are golden brown. Cool for 4 minutes, and remove from cookie sheets.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 66.6 g, Cholesterol 19 mg, Fat 22.3 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 10.2 g, Sodium 212.3 mg, Sugar 48.1 g
GERMAN CHOCOLATE TOFFEE COOKIES
This recipe comes from the TOH "Best of Country Cookies". Makes a large batch great for bake sales and get-togethers.
Provided by jenny_aggie07
Categories Drop Cookies
Time 3h35m
Yield 13 dozen, 156 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350°F.
- In a mixing bowl, cream butter, shortening and sugars.
- Beat in chocolate.
- Add eggs, one at a time, beating well after each addition.
- Beat in water and vanilla.
- Combine flour, baking soda, and salt; gradually add to the creamed mixture.
- Stir in toffee bits and walnuts.
- Drop by tablespoons 2 inches apart onto greased baking sheets.
- Bake at 350F for 12-15 minutes or until golden brown.
- Remove to wire racks to cool.
Nutrition Facts : Calories 64.2, Fat 3.6, SaturatedFat 1.3, Cholesterol 7.9, Sodium 51.2, Carbohydrate 7.2, Fiber 0.3, Sugar 3, Protein 0.9
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