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.)
GIANT CHOCOLATE-TOFFEE COOKIES
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 bol until thick, about 5 minutes. Beat in chocolate misxture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes. Preheat oven to 350 degrees F. Line 2 large baking sheets with parachement or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just util 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).
CHOCOLATE TOFFEE COOKIES
Provided by Ginny Leith Holland
Categories Cookies Chocolate Dessert Quick & Easy Bon Appétit New Jersey Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Beat butter and sugar in large bowl until fluffy. Add egg, rum and vanilla and beat until well blended. Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
- Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to touch, about 11 minutes. Let cookies cool on sheet 1 minute. Transfer cookies to rack and cool completely (cookies will become crisp). Repeat shaping and baking with remaining batter. (Can be prepared 2 days ahead. Store in airtight container 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
GIANT CHOCOLATE-TOFFEE COOKIES
Steps:
- Preparation 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.)
CHOCOLATE TOFFEE DIAMONDS
Categories Chocolate Dessert Bake Christmas Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 4 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk and vanilla, then add flour and salt and mix at low speed until just combined.
- Spread batter evenly with offset spatula in a greased 15 1/2- by 10 1/2- by 1-inch baking pan and bake in middle of oven until top puffs slightly and is firm to the touch and edges pull away from sides of pan, 20 to 25 minutes (watch carefully toward end of baking; cookie base can burn easily).
- While cookie base is baking, melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth, then remove top of double boiler or bowl from heat.
- Spread chocolate over warm cookie base and immediately sprinkle with walnuts. Cool completely in pan on a rack, then cut into 2-inch diamonds or squares. Chill in pan until chocolate is firm, about 15 minutes.
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
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