Giant Chocolate Toffee Cookies

GIANT CHOCOLATE-TOFFEE COOKIES



Giant Chocolate-Toffee Cookies image

Recipe From epicurious.com

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

1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped

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 TOFFEE CHOCOLATE CHIP COOKIES



Giant Toffee Chocolate Chip Cookies image

A good snack for the kids.

Recipe From allrecipes.com

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
Calories465.6 calories
Carbohydrate66.6 g
Cholesterol19 mg
Fat22.3 g
Fiber2.3 g
Protein5.1 g
SaturatedFat10.2 g
Sodium212.3 mg
Sugar48.1 g

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.

GIANT CHOCOLATE-TOFFEE COOKIES



GIANT CHOCOLATE-TOFFEE COOKIES image

Recipe From epicurious.com

Categories     Cookies     Chocolate     Nut     Dessert     Bake

Number Of Ingredients 9

1/3 cu all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 lb bettersweet or semisweet chocolate, chopped
1 3/4 cup (packed) brown sugar
4 large egges
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath, I use Score), coarsely chopped
1 cup walnuts, toasted, chopped

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).

GIANT ENGLISH TOFFEE-CHOCOLATE CHIP COOKIES



Giant English Toffee-Chocolate Chip Cookies image

I found this recipe in a book from the library on my quest to find my husbands favorite cookie. They are not his Favorite cookie but they are good.These are rich chewy cookies that stay chewy for several days.

Recipe From justapinch.com

Provided by susan simons

Categories     Chocolate

Number Of Ingredients 11

1 c packed brown sugar
1/2 c butter or margarine, softened
1/2 c shortening
1/4 c honey
1 egg
2 c all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 c miniature chocolate chips
1 c brickle chips, i use (8oz) heath english toffee bits

Steps:

  • 1. Heat oven to 350 degrees. Beat brown sugar, butter,shortening,honey and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
  • 2. Drop dough by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until edges are golden brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.

GIANT BITTERSWEET CHOCOLATE TOFFEE COOKIES



Giant Bittersweet Chocolate Toffee Cookies image

This recipe (from Bon Appetit) appeared in the cooking section of our paper last Wednesday, and after reading the description, I knew I must make them. They live up to the hype... "there are times when too much of a good thing is never enough, when the entire bag of chocolate chips you have stuffed in the cupboard, ostensibly for baking, only serves to intensify your craving and ratchet up your crazy factor. I'd demand one of these cookies for my last supper. Let's be clear: you don't waste these cookies on your kids. You make them for a dinner party for a bunch of foodie friends"... I even loved the BATTER of these cookies, and the cookies were as delicious, as promised. However, a friend made a batch, substituting some ingredients and they were too cloyingly sweet....using premium dark chocolate is key! The original recipe did not include chocolate chips, and the food writer made the addition of walnuts optional. I added both, but instead of chips, I used chunks of the same quality chocolate that I used in the batter. This was my favourite new recipe this season..chocolate nirvana!

Recipe From food.com

Provided by Sweet Baboo

Categories     Drop Cookies

Time 1h15m

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 11

1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 lb bittersweet chocolate (not unsweetened) or 1 lb semisweet chocolate, chopped (not unsweetened)
1/4 cup unsalted butter, cut into cubes
1 3/4 cups brown sugar, packed
4 large eggs
1 tablespoon vanilla extract
7 ounces chocolate-covered english toffee bars, coarsely chopped (such as 5 Heath Bars)
1 cup walnuts, toasted, chopped
1 cup semi-sweet chocolate chips (optional)

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.).

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