Tokay Cookies Recipes

COPYCAT TOAST YAY! COOKIES RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Add the butter, confectioners' sugar, flour, cinnamon, baking soda, maple syrup, maple extract, and heavy cream to the bowl of an electric stand mixer. (You can also use a regular bowl and a hand mixer.) Beat with the paddle attachment until all the ingredients are incorporated and form a slightly stiff dough. It should pull away from the sides of the bowl.
• Place the ball of dough onto a piece of plastic wrap, wrap it up, and chill for at least 30 minutes.
• On a lightly floured surface, roll out the dough into a large sheet.
• Use a toast-shaped cookie cutter to cut out the cookie shapes. Roll out the scraps and cut any remaining dough.
• Place the cookies on a parchment-lined baking sheet. Bake for 10 to 12 minutes or until the cookies are lightly golden and firm.
• Remove from the oven and allow to cool. Place the white chocolate in a heatproof bowl. Melt in the microwave in 15-second increments, stirring in between each, until completely melted.
• Dip the bottom of each cooled cookie into the white chocolate, tapping and shaking off any excess.
• Flip the cookie over and place back on the parchment-lined baking sheet or a cooling rack. Set aside and allow the chocolate to harden and set. Serve with a cup of coffee or tea. Enjoy.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

TOLL HOUSE COOKIES

Steps:

• COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
• PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
• FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

TOKAY COOKIES

Steps:

• Bring first four ingredients to a rolling boil.
• Remove from the heat.
• Stir in the last ingredients.
• Spoon onto wax paper and let cool.
• Enjoy!