Chunky Chocolate Toffee Cookies Food

COFFEE CHOCOLATE CHUNK COOKIES

Steps:

• For the cookies: Melt 1 stick of butter in a medium skillet over medium heat. Let it bubble up for 3 to 4 minutes, swirling the pan to keep the butter moving around. When the butter is a medium golden brown, remove the pan from the heat (the butter will continue browning in the pan over the next 30 seconds or so). Pour the butter and any solids in the bottom of the pan into a heatproof bowl and allow it to cool completely, about 30 minutes.
• Beat the remaining stick of butter, the brown sugar and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Reduce the speed to low and beat in the eggs and vanilla until smooth, scraping down the bowl if necessary to make sure everything is incorporated.
• With the mixer on medium-low speed, slowly drizzle in the cooled browned butter and mix until combined, about 1 minute.
• In a separate bowl, whisk the flour, instant coffee, baking soda and salt. With the mixer on low speed, slowly add the flour mixture to the dough and beat until totally incorporated, about 2 minutes. Stir in the chocolate chunks and pecans, if using, with a wooden spoon.
• Preheat the oven to 375˚ and line 2 baking sheets with parchment paper. Scoop heaping tablespoonfuls of dough onto the prepared pans, about 2 inches apart. Refrigerate until firm, about 15 minutes. Bake the cookies until golden brown, 9 to 10 minutes. Let cool 5 minutes on the baking sheets, then remove to a rack to cool completely.
• For the glaze: Combine the white chocolate chips and oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Stir in the vanilla. Pour the white chocolate into a resealable plastic bag and snip off a corner. Drizzle over the cookies. Let set 15 minutes.

CHUNKY CHOCOLATE TOFFEE COOKIES

Steps:

• Heat oven to 350°F.
• Combine butter, brown sugar and sugar in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed. Stir in pecans, toffee and chocolate.
• Drop dough by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

CHUNKY CHOCOLATE TOFFEE COOKIES

Steps:

• Heat oven to 350°F Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed. Stir in pecans, toffee and chocolate.
• Drop dough by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

GIANT BITTERSWEET 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 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.).

SUPER CHUNKY COOKIES

Steps:

• Preheat oven to 350°F Grease two baking sheets.
• Mix together flour, baking soda and salt. Set aside.
• In a large bowl beat butter and sugars until fluffy. Beat in eggs and vanilla. Stir in flour mixture. Stir in chocolate chips, toffee bits and pecans.
• Drop dough by tablespoonfuls about 1 1/2 inches apart onto baking sheets.
• Bake 11 to 13 minutes or until edges are lightly browned. Cool cookies on baking sheets for 2 minutes. Remove from baking sheets and cool completely on wire racks.

CHOCOLATE COFFEE TOFFEE COOKIES

Steps:

• preheat oven to 350*.
• Line cookie sheet with parchment paper --
• cool coffee to room temperature.
• in large bowl, beat sugar and butter on medium speed till creamy --
• add egg, beat well.beat in coffee and vanilla and baking soda.mix well.
• gradually add to creamed mixture.beat well.
• stir in toffee bits, chocolate chips and sugar cones.
• drop dough by heaping tsps 2" apart on cookie sheets.
• bake 12-14 minutes or golden brown.
• cool 1 minute on sheet.
• remove and cool on wire rack -- .

CHOCOLATE TOFFEE COOKIES

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.

THE BEST CHOCOLATE CHUNK COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, mix the brown and with sugar both the vanilla and add in the butter until well-combined. Add one egg at a time.
• In a separate medium bowl, combine the flour and baking powder together before mixing everything together. When everything is well-combined, add in the chocolate chunks and place the dough in the fridge for at least two hours to set.
• Set the oven to 180°C. Roll the dough into balls and place them on a baking sheet. Bake for about 15 minutes.
• When you take them out of the oven, sprinkle them with sea salt and leave them on the baking tray for about two minutes before placing them on a rack to cool.
• Serve.

AMAZING GIANT CHOCOLATE-TOFFEE COOKIES

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.

CHUNKY HAZLENUT-TOFFEE COOKIES

Steps:

• 1. Preheat oven to 350 F.
• 2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well; add eggs and vanilla, beating well.
• 3. Combine flour and next 3 ingredients, stirring well; add to butter mixture, beating at low speed just until blended; stir in toffee candy, chocolate chunks, and nuts.
• 4. Drop dough by heaping tablespoonfuls 1 1/2 inches apart onto ungreased baking sheets.
• 5. Bake in preheated oven for 10 minutes or until lightly browned; let cool slightly on baking sheets; remove to wire racks to cool completely.

QUICK AND EASY CHOCOLATE TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees. Mix all ingredients in a bowl until combined. Batter will be thick. Drop by spoonful onto baking sheet. Bake for 12 minutes. Remove from oven and let rest on the baking sheet for 2-3 minutes. Enjoy!