Chocolate Chip Toffee Cookies Recipes

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BUTTER TOFFEE CHOCOLATE CHIP CRUNCH COOKIES



Butter Toffee Chocolate Chip Crunch Cookies image

Provided by Food Network

Time 27m

Yield 4 dozen cookies

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
1 cup firmly packed light brown sugar
3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
or 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 large egg, lightly beaten
2 tbsps. milk
1 tsp. salt
3/4 tsp. baking soda
1 tsp. vanilla extract
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 cup coarsely chopped pecans
1/2 cup semi-sweet chocolate chips
1 (8 oz.) pkg. toffee baking bits

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.

GIANT TOFFEE CHOCOLATE CHIP COOKIES



Giant Toffee Chocolate Chip Cookies image

A good snack for the kids.

Provided by Letty

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 12

Number Of Ingredients 11

1 cup packed brown sugar
½ cup buttermilk
½ cup shortening
¼ cup honey
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped white chocolate

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

TOFFEE CHOCOLATE CHIP COOKIES



Toffee Chocolate Chip Cookies image

Very, very good!!

Provided by Aimee R.

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 12

1 cup packed brown sugar
½ cup butter, softened
½ cup shortening
¼ cup white sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 cups mini semi-sweet chocolate chips
1 (6 ounce) package almond brickle chips
1 teaspoon vanilla extract

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

COFFEE-TOFFEE CHOCOLATE CHIP COOKIES



Coffee-Toffee Chocolate Chip Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield About 24 cookies

Number Of Ingredients 12

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1 tablespoon instant espresso powder
1 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup dark chocolate chips
3 1.4-ounce chocolate toffee bars, chopped (about 1 cup)
1 cup white chocolate chips
Red and white sprinkles, for decorating

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, espresso powder and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth. Reduce the mixer speed to low, then gradually beat in the flour mixture until just combined. Stir in the dark chocolate chips and toffee bars.
  • Roll the dough into 1 1/2-inch balls and arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are puffed and just set around the edges, about 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
  • Melt the white chocolate chips in the microwave in 30-second intervals, stirring, until smooth. Drizzle over one side of each cookie and decorate with sprinkles. Refrigerate until set, about 30 minutes.

BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Brown Butter Toffee Chocolate Chip Cookies Recipe by Tasty image

The ultimate chocolate chip cookie indulgence, bolstered by chunks of homemade toffee, brown butter, and large pockets of chocolate.

Provided by Alvin Zhou

Categories     Desserts

Yield 9 cookies

Number Of Ingredients 16

6 tablespoons unsalted butter
¾ cup light brown sugar, lightly packed
1 teaspoon kosher salt
water, as needed
1 cup unsalted butter
4 ice cubes
¾ cup granulated sugar
1 ½ cups dark brown sugar, packed
2 teaspoons espresso powder
2 teaspoons kosher salt
½ teaspoon baking soda
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all purpose flour
6 oz cacao chocolate, 50-70% cacao, chopped
flaky sea salt, for sprinkling

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!

Nutrition Facts : Calories 609 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 4 grams, Protein 8 grams, Sugar 38 grams

TOFFEE CHIP COOKIES



Toffee Chip Cookies image

These cookies combine several mouthwatering flavors. The generous size of the batch gives me plenty of scrumptious cookies to have on hand and extras to send to our sons at college.-Kay Frances Ronnenkamp, Albion, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 dozen.

Number Of Ingredients 15

1 cup butter, softened
1/2 cup canola oil
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
3 cups crisp rice cereal
1 cup quick-cooking oats
1 cup sweetened shredded coconut
1 cup chopped pecans
1 cup milk chocolate English toffee bits or brickle toffee bits

Steps:

  • In a large bowl, beat the butter, oil, sugars until blended. Beat in eggs, then vanilla. Combine the flour, cream of tartar, baking soda and salt; add to sugar mixture and mix well. Stir in remaining ingredients., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 127 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 112mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE TOFFEE COOKIES



Chocolate Toffee Cookies image

With one bite of these rich and gooey cookies, friends and family will be surprised to learn that they started from a boxed cookie mix. Patricia Van Wyk of Newton, Iowa created these crisp and crunchy cookies with a chewy interior. TIP: Dip them into hot coffee or tea for an after-lunch pick-me-up.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 dozen.

Number Of Ingredients 5

1 package (17-1/2 ounces) chocolate chip cookie mix
1/4 cup canola oil
1 egg
2 tablespoons water
1/2 cup English toffee bits or almond brickle chips

Steps:

  • In a large bowl, combine the cookie mix, oil, egg and water. Stir in toffee bits. , Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 153 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

AWARD WINNING SOFT CHOCOLATE CHIP TOFFEE COOKIES



Award Winning Soft Chocolate Chip Toffee Cookies image

This is a recipe I originally got from cookierecipe.com and modified slightly it to suit our tastes. I was intrigued by the idea of using pudding mix in cookies and the texture is really good. I have substituted butterscotch or coconut cream pudding mix for the vanilla- just about any flavor would work.

Provided by nadia murray

Categories     Drop Cookies

Time 27m

Yield 72 cookies

Number Of Ingredients 12

4 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt (omit if using salted butter)
1 cup unsalted butter
1 cup butter flavor shortening
1 1/2 cups packed brown sugar
1/2 cup sugar
2 (3 1/2 ounce) packages instant vanilla pudding
4 eggs
2 teaspoons vanilla extract
4 cups semi-sweet chocolate chips (or half milk chocolate chips)
1 (10 ounce) package toffee pieces or 2 cups chopped nuts

Steps:

  • preheat oven to 350 degrees.
  • Sift together flour, baking soda and salt; set aside.
  • Cream together butter, shortening and sugars.
  • Beat in the pudding mix until well blended.
  • Add the eggs and vanilla.
  • Blend in the flour mixture and stir in the chocolate chips and toffee bits, or nuts.
  • Drop by rounded spoonfuls (I use a cookie scoop) onto ungreased or parchment lined cookie sheets.
  • Bake 10-12 minutes until golden brown around the edges and soft in the center.
  • Allow to cool on sheets for a few minutes before removing to racks to cool completely.

Nutrition Facts : Calories 179.1, Fat 9.8, SaturatedFat 4.8, Cholesterol 20.6, Sodium 109.3, Carbohydrate 22.6, Fiber 0.8, Sugar 15.8, Protein 1.7

CHEWY CHOCOLATE CHIP TOFFEE COOKIES RECIPE BY TASTY



Chewy Chocolate Chip Toffee Cookies Recipe by Tasty image

Here's what you need: flour, sugar, kosher salt, baking powder, light brown sugar, unsalted butter, vanilla extract, eggs, milk, toffee bits

Provided by Lyle Alvarez

Categories     Desserts

Time 30m

Yield 18 servings

Number Of Ingredients 10

2 ½ cups flour
¾ cup sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1 ½ cups light brown sugar
14 tablespoons unsalted butter
1 ½ teaspoons vanilla extract
3 eggs
1 ¾ cups milk, chocolate chips
½ cup toffee bits

Steps:

  • Preheat the oven to 375°F.
  • In a large bowl, mix together the flour, sugar, kosher salt, and baking powder.
  • Melt the butter in a saucepan over medium high heat.
  • In a medium bowl, whisk together the brown sugar, vanilla, and melted butter. Add the eggs to the butter mixture and whisk until completely combined.
  • Slowly fold the butter mixture into the dry ingredients.
  • Fold the chocolate chips and toffee bits into the dough.
  • Line a baking sheet with parchment paper. Then, add large scoops of the dough to the baking sheet.
  • Bake for 11-16 minutes or until the top of the cookie is just golden brown. Rest the cookies to let them finish cooking through and to let them set.
  • Serve while warm.

Nutrition Facts : Calories 238 calories, Carbohydrate 31 grams, Fat 11 grams, Fiber 0 grams, Protein 3 grams, Sugar 19 grams

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From recipeschoice.com


BROWN BUTTER AND TOFFEE CHOCOLATE CHIP COOKIES
2 (1.4-ounce) chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces 1 ½ cups chocolate wafers (disks; preferably 72% cacao) Flaky sea salt Recipe Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5 to 8 minutes. Scrape into a large bowl and let cool slightly, until cool enough to ...
From recipecircus.com


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