Giantbittersweetchocolatetoffeecookies Recipes

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 (and optional chips). Chill batter until firm, about 45 minutes. (I spread the batter in a 11"x7" glass pan, and when firm divided the batter into 18 squares and fashioned balls by hand and then flattened them -- this made even sized cookies without using a scoop).
• 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.).

Steps:

• Preheat oven to 350 degrees. Mix all ingredients in a bowl until combined. Batter will be thick. Drop by spoonful onto baking sheet. Bake for 12 minutes. Remove from oven and let rest on the baking sheet for 2-3 minutes. Enjoy!

Steps:

• Preheat the oven to 350 degrees F.
• Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
• Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
• To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.

Steps:

• Adjust oven rack to middle position and preheat oven to 350 degrees.
• Spray baking sheets with nonstick cooking spray.
• In large bowl of electric mixer, combine espresso powder and water, stirring to dissolve.
• To same bowl add half of cake mix along with butter and egg.
• Mix on medium high speed 1 to 2 minutes or until smooth.
• Stir in remaining cake mix and chocolate chunks.
• Drop by teaspoonfuls, 2" apart on prepared baking sheets.
• Bake 9-12 minutes or until edges are set at center when lightly touched.
• Cool one minute on sheets.
• Transfer to cooling racks using thin, flexible spatula.

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.

Steps:

• Heat the oven to 350 degrees. Spray a 9-inch springform pan with nonstick spray.
• Prepare the shortbread: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the vanilla and mix to combine.
• Reduce the speed to low. Add the flour and salt and mix until evenly combined. Transfer the dough to the prepared pan and press into an even layer. Prick the shortbread all over with a fork.
• Bake until the shortbread is baked through, set and lightly golden, 22 to 26 minutes. Cool completely, and remove the outer ring from the springform pan. Place on a cooling rack set over a baking sheet.
• Wipe out the bowl of the mixer, and make the peanut butter filling: Using the paddle attachment, cream the butter, peanut butter and confectioners' sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and salt and mix to combine.
• Spread on top of the cooled shortbread, leaving it slightly more mounded in the center than at the edges. Transfer to the refrigerator while you make the glaze.
• Place a medium heat-safe bowl over a medium pot of simmering water. Add the chocolate, coconut oil and cream to the bowl and heat, stirring frequently, until the mixture is melted and fluid. (Alternatively, the mixture can be microwaved in a microwave-safe container in 15-second bursts, stirring after each burst until the mixture is fully melted.) Cool for 5 minutes.
• Pour the glaze over the cooled cookie, using a small offset spatula to help coat the edges evenly as needed. If necessary, you can collect the glaze that runs off the cookie onto the baking sheet and pour back over to glaze any missed spots.
• Once the cookie is fully glazed, use a large spatula to transfer it to a platter. Transfer to the refrigerator to chill completely for 45 minutes before slicing with a serrated knife and serving. Store, covered, at room temperature for up to 3 days.

Steps:

• Preheat oven to 375.
• Cream shortning, butter, and sugars.
• Add in eggs and vanilla.
• Stir in remaining ingredients.
• Drop rounded spoonfuls of dough onto an ungreased baking sheet.
• Bake 8-10 minutes (till light brown).
• Let cool slightly efore removing from sheet.

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.

Steps:

• Cream butter with sugars until light and fluffy.
• Add vanilla and almond extracts and beat until combined well.
• Add eggs, one at a time, beating well after each addition.
• Sift together flour, soda and salt.
• Add to butter mixture and beat until combined well.
• Preheat oven to 350°F.
• Stir in chocolate and pecans and drop level ¼ cupfuls of batter, 3-inches apart on lightly greased cookie sheets.
• Flatten cookies into ½-inch thick rounds with wet hands and bake for 12-15 minutes, or until golden.

Steps:

• In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
• Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
• Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.

Steps:

• Whisk together flour, cocoa, baking powder, and salt in a bowl until combined.
• Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Add egg and vanilla, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well. Add chocolate and nuts and mix until just combined. Cover bowl with plastic wrap and chill dough until firm, about 30 minutes.
• Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
• Roll 1 scant tablespoon of dough into a 1-inch ball, then flatten slightly with palm of your hand to form a 1/3-inch-thick disk and coat with confectioners sugar. Make more cookies in same manner, arranging them 2 inches apart on ungreased baking sheets.
• Bake cookies, switching position of sheets halfway through baking, until they puff up and tops crack slightly, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely. Recoat cookies with confectioners sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs and vanilla extract until smooth. Mix oats, flour, baking soda, and salt into creamed butter mixture until dough is well-mixed; fold in semisweet chocolate chips and white chocolate chips. Scoop 1/4 cup batter per cookie and place on a baking sheet 3 inches apart, partially flattening the dough.
• Bake in the preheated oven until cookies are golden brown, 15 to 20 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.

Steps:

• Make the base cookie dough. In a large bowl, whisk together the brown sugar, granulated sugar, salt, and butter until a paste has combined with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
• Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix. This will cause the gluten in the flour to toughen, which will result in cakier cookies.
• Divide the dough evenly between 6 medium bowls.
• Make chocolate chip cookie dough by adding the chocolate chips to the first bowl. Mix well and set aside.
• Make peanut butter cookie dough by adding the peanuts and peanut butter to the second bowl. Mix well and set aside.
• Make white chocolate macadamia nut cookie dough by adding the white chocolate chips and macadamia nuts to the third bowl. Mix well and set aside.
• Make chocolate candy cookie dough by adding chocolate candies to the fourth bowl. Mix well and set aside.
• Make double chocolate cookie dough by adding chocolate chips and cocoa powder to the fifth bowl. Mix well and set aside.
• Make caramel and pretzel cookie dough by adding chopped caramel and pretzels to the sixth bowl. Mix well and set aside.
• Line a 10-inch (30 cm) cast iron skillet with parchment paper. Make a triangular shape with the chocolate chip cookie dough and press into ⅙ of the pan. Repeat with the remaining doughs.
• Preheat the oven to 350°F (180°C).
• Chill the pan for at least 30 minutes, up to overnight.
• Bake the cookie for 30-45 minutes or stick a toothpick into the center of the cookie and the toothpick comes out clean
• Cool the cookie for 10-15 minutes before slicing and serving.
• Enjoy!