Double Chocolate Toffee Cookies Food

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 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.)

DOUBLE CHOCOLATE ESPRESSO TOFFEE COOKIES

Steps:

• Preheat oven to 325 degrees farenheit.
• Line 3 baking sheets with parchment paper or spray with baking spray.
• In a large bowl, using an electric mixer, cream the butter and sugars until light and fluffy.
• Add the eggs, vanilla, and espresso powder.
• Mix well, stopping once to scrape the sides and bottom of the bowl.
• Sift together the flour, cocoa powder, baking soda, and salt.
• Mix into the creamed butter mixture, scraping again. Stir in the toffee pieces and chocolate chips.
• Scoop the cookie dough using a cookie scoop, so that they are about the size of a golf ball, arranging them at least 2 inches apart.
• Bake until the cookies are just flat, 16 to 18 minutes, turning and rotating the baking sheets as necessary for even baking.
• Let cool about 10 minutes before transferring from the baking sheet to the cooling rack. Once cool, store at room temperature in an airtight container for up to 3 days.

TOFFEE CHOCOLATE CHIP COOKIES

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.

DOUBLE-CHOCOLATE ESPRESSO COOKIES

Steps:

• In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from the heat; set aside to cool.
• In a small mixing bowl, beat sugar and eggs for 3 minutes or until thick and lemon colored. Beat in the chocolate mixture. Combine the flour, baking powder, and salt; add to chocolate mixture. Stir in remaining chips.
• Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until puffed and tops are cracked. Cool for 5 minutes before removing to wire racks.

BUTTERSCOTCH TOFFEE DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350*F.
• Line a few cookie sheets with parchment paper.
• In a large bowl, cream together the butter, brown sugar, egg, condensed milk, salt, baking soda, and vanilla with an electric mixer on medium speed until well blended.
• Gradually stir in the flour on low speed; mix until well blended.
• Stir in the butterscotch chips, both chocolate chips, and Heath bars with a spoon.
• Drop dough by level Tbsp.
• 2" apart onto the cookie sheets.
• Bake for 10-12 minutes, or until light golden brown--do not overbake.
• Cool cookies for 2 minutes on the sheets; transfer to wire racks and cool completely.

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.

CHOCOLATE TOFFEE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees 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 tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.