Toffeechunkbrowniecookies Recipes

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:

• Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water., In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs, melted chocolate, vanilla and coffee mixture. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in toffee bits and baking chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 16-18 minutes or until edges are lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool.

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.

Steps:

• Make the toffee: Line a baking sheet with parchment paper.
• In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
• Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.
• Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
• Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
• In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
• Pour the brown butter into the sugar mixture and mix until combined. Don't worry if it looks separated.
• In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
• Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
• Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.
• Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
• Using a large ice cream scoop or a ½ cup (65 g) measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.
• When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.
• Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.
• Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.
• Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.
• Enjoy!

Steps:

• In a small mixing bowl combine flour and baking powder.
• Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
• Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
• Bake cookies for 12 to 15 minutes.

Steps:

• Preheat the oven to 350˚F (180°C) and line a baking tray with grease proof paper.
• In a large bowl, whisk together the brown sugar and eggs.
• Next, whisk in the butter, chocolate, and vanilla extract.
• Fold in the flour, baking powder, and salt.
• Finally mix in the chocolate chips.
• Chill in the fridge for 30 minutes, until slightly set.
• Scoop golf ball-size dollops of cookie dough onto the baking tray, making sure you leave enough room for them to spread out.
• Bake for 12 minutes, until crispy on top and slightly gooey in the middle.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F.
• To make the cookie crust: Beat the butter and sugar in a mixing bowl until fluffy. Mix in the egg and vanilla extract. Add the flour, baking powder and salt and mix until well combined.
• Spray a 9-inch square pan with cooking spray and line with parchment paper. Press the cookie dough evenly into the pan. Prick the dough with a fork or toothpick and bake until golden brown, approximately 20 minutes. Let cool, and then spread the raspberry jam evenly over the top.
• To make the nougat: Place the butter, sugar and evaporated milk in a small saucepan. Bring to a boil and boil until the mixture develops a syrupy texture, for about 4 minutes. Remove from the heat and immediately stir in the butterscotch chips, marshmallow creme and vanilla extract until smooth and well combined. Let cool for 5 to 10 minutes.
• Fold in the toffee bits and spread evenly over the cookie and raspberry jam. Allow to set up in the freezer for at least 30 minutes before cutting.
• Using a ruler as a guide, cut the cookie into 1-by-3-inch bars and return to the freezer while you prepare the chocolate.
• Melt the coating chocolate over a double boiler. (Or, place the coating chocolate in a microwave-safe bowl. Heat on medium power for 30-second intervals, stirring between each interval. Continue until the chocolate is thin and completely smooth, about 4 minutes.)
• Set a cooling rack over a baking sheet. Using a fork or a chocolate tool, dip the chilled bars into the chocolate, coating completely. Let the excess chocolate drip off, and then transfer to the cooling rack to set. Place the bars back in the freezer to set, 10 to 15 minutes. Remove the chilled bars from the freezer and enjoy.
• Alternatively, if using the candied orange peels, slightly melt the top of each bar using a kitchen blowtorch. Sprinkle with the candied orange pieces. Torch the tops of the bars further, until the orange pieces are slightly toasted and brown. Place back in the freezer until ready to enjoy.

Steps:

• Heat oven to 350 degrees. Line two baking sheets with parchment; set aside. In a large bowl, sift together flour and baking soda.
• In the bowl on an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
• Working in additions, add the flour mixture to the egg mixture on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine.
• Spoon a heaping tablespoon of dough onto a baking sheet. Repeat, spacing 2 inches apart.
• Bake cookies until golden brown, about 10 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

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.