TOFFEE CHOCOLATE CHIP COOKIES
Very, very good!!
Provided by Aimee R.
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix sugars, butter and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
- Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 44.3 g, Cholesterol 25 mg, Fat 18.8 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 203.9 mg, Sugar 30.1 g
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
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.)
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
TOFFEE SANDWICH COOKIES
This is an adopted recipe that I haven't yet tried. The original chef comments: "My cousin JoAnn makes cookies better than anyone I know. (I'll bet even better than you!) When she comes to visit, she always brings a giant tupperware container full of freshly baked cookies. These are my favorite!"
Provided by Ms B.
Categories Drop Cookies
Time 25m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- Cream butter and sugars; add eggs and vanilla.
- Combine dry ingredients and mix into butter/sugar mixture.
- Stir in toffee bits.
- Drop by teaspoon onto parchment-lined baking sheet.
- Bake at 350° for 10 minutes or until firm (do not brown).
- Cool on a rack and make little cookie sandwiches with the frosting.
- FROSTING-.
- Cream butter and add sugar and vanilla.
- Add milk to reach spreading consistency.
GIANT COOKIE
Get baking with the kids who'll love this giant cookie that they can adapt with their favourite treats like marshmallows, pretzels, nuts, toffee or fudge
Provided by Good Food team
Categories Treat
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Tip the butter and sugar into a large mixing bowl, beat until combined, then stir in the yolks and vanilla. Tip in the flour, baking powder, chocolate chips, a pinch of sea salt and any other fillings you want to add. Mix until a crumbly dough forms.
- Lightly butter a 25cm ovenproof frying pan. Spoon in and flatten the cookie mixture. For a gooey dessert, bake for 20 mins, leave to rest for 5 mins, then scoop straight from the pan and serve with ice cream, if you like. For a firmer cookie you can cut, bake for 30 mins, then leave to cool completely before cutting into wedges.
Nutrition Facts : Calories 596 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.2 milligram of sodium
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