Chocolatetoffeecrunchcookie Recipes

Steps:

• Preheat oven to 350°. Toss wafer crumbs with brown sugar and butter; press into an ungreased 13x9-in. pan. Bake until lightly browned, 8-10 minutes., For topping, place butter and brown sugar in a small saucepan. Bring to a boil over medium heat; cook and stir 1 minute. Pour evenly over crust., Bake 10 minutes. Remove from oven; let stand 2 minutes. Sprinkle with chocolate chips; let stand until chips have softened. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.

Steps:

• HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.
• COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
• ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
• DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
• BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.

Steps:

• Preheat oven to 350°F Lightly grease 2 baking sheets.
• Beat the butter, oil sugars, vanilla, salt and instant coffee in a large bowl until smooth.
• Beat in the vinegar, egg, baking soda and baking powder until well combined.
• Stir in the flours until well combined.
• Stir in the chocolate chips, toffee bits and pecans, if desired. *The dough wil appear oily.
• Scoop out 1 inch balls and place on baking sheets. They don't need to be spaced far apart because they don't spread much. *I tried flattening some but didn't like them as much.
• Bake 14-16 minutes, reversing trays half way through, until golden brown all over with no hint of softness in the center.
• Remove from oven and allow cookies to cool 5 minutes on baking sheets before transferring to racks or paper bags to cool completely.

Steps:

• Preheat oven to 350 degrees F.
• Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
• Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

Steps:

• Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Cookie base: Preheat oven to 350°F In bowl combine wafer crumbs and brown sugar, stir in melted butter. Press into 13 X9 baking pan.
• Bake for 8 minutes.
• Toffee layer: In saucepan , combine butter and brown sugar. Cook over medium hear, stirring constantly, untill mixture comes to boil; boil 1 minute. Pour immeadiately over baked base.
• Bake for 10 minutes.
• Let stand 2 minutes. Sprinkle Nestle Toll House semi-sweet morsels on top. Let stand 2-3 minutes till morsels are shiny and soft; spread evenly. Sprinkle with chopped nuts.
• Chill and either break into pieces or cut into squares.
• Keep refrigerated.

Steps:

• In a medium bowl, sift together the flours and the baking soda; set aside.
• In the bowl of a stand mixer with a paddle attachment, cream the butter on medium speed. Add sugars, vanilla, and kosher salt and continue to beat until well combined, light, and fluffy.
• With the mixer running, add the eggs one at a time, scraping down the sides of the bowl occasionally, and beat until fully incorporated. Add the flour mixture all at once and mix on medium until it just comes together.
• Add the chocolate chunks and chocolate pearls and mix on low just to incorporate. Cover mixing bowl with plastic wrap and refrigerate dough for at least an hour (or up to overnight).
• About 30 minutes before baking, preheat oven to 350°F and line two baking sheets with parchment paper.
• Use a medium-size ice cream scoop, scoop dough onto baking sheets, leaving 2 inches of space between cookies. Sprinkle each cookie with a pinch of coarse sea salt and bake for 10 to 12 minutes if you like a soft, gooey center or up to 15 minutes if you prefer crispier edges. Serve warm with a glass of cold milk.

Steps:

• Whisk butters with sugars to combine. Once whisked, add egg and vanilla extract.
• To this mixture, sift in the dry ingredients (flour, baking powder, baking soda, and salt).
• Fold in chocolate into dough. Mix the dough with the chocolate bar
• Wrap and chill in the refrigerator for at least 1 hour.
• Bake at 400°F for 15 minutes.
• Let cool and serve.
• Enjoy!

Steps:

• Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
• Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
• Move the bowl to the refrigerator and chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
• Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
• Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

Steps:

• Preheat the oven to 375°F. In a bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy and beat in the egg yolk mixture or the egg white. Add the flour, the baking powder, the salt, and the vanilla, stirring until the dough is blended well, and stir in the chips and the cereal. Arrange level tablespoons of the dough 2 inches apart on a lightly greased baking sheet and bake the cookies in the middle of the oven for 8 to 10 minutes, or until they are golden. Transfer the cookies with a spatula to a rack and let them cool.