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 CHIP COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, cake flour, cornstarch, salt, baking soda, semi sweet chocolate chips
Provided by Sophia Saxonhouse
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 410°F and line two baking sheets with parchment paper.
- In a large mixing bowl fitted with a paddle attachment, mix the butter with the granulated and brown sugar until light and fluffy.
- Add eggs one at a time, until fully combined.
- Add the vanilla extract and mix until fully combined.
- In a separate bowl, lightly whisk together both flours, baking soda, cornstarch, and salt.
- Add the dry mixture to the wet mixture until fully combined, and then mix in chocolate chips.
- Make large balls with the dough, only putting 4 cookies on each pan and leaving space to spread between each cookie.
- Bake for 9-12 minutes, or until lightly-browned on the top.
- Let cool for 10 minutes and then enjoy!
Nutrition Facts : Calories 476 calories, Carbohydrate 75 grams, Fat 18 grams, Fiber 3 grams, Protein 8 grams, Sugar 42 grams
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
GIANT BITTERSWEET CHOCOLATE TOFFEE COOKIES
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!
Provided by Sweet Baboo
Categories Drop Cookies
Time 1h15m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 11
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.).
CHOCOLATE TOFFEE COOKIES I
These are so easy to make, it is almost sinful. So rich and full of chocolate.
Provided by Pat K.
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- In a large bowl, combine the cake mix, oil, and eggs Beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy.
- Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 36.1 g, Cholesterol 44.5 mg, Fat 15.9 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 5.2 g, Sodium 358.2 mg, Sugar 24.4 g
GIANT, CHEWY, BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES
Make and share this Giant, Chewy, Brown Butter Toffee Chocolate Chip Cookies recipe from Food.com.
Provided by Mebriella
Categories Candy
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine the dry ingredients (flour, baking soda, salt, corn starch) and sift together.
- Melt the butter in a small skillet over medium heat. The butter will start to foam and then start browning. You will be able to smell a nutty aroma when it's ready. Remove from heat and allow to cool slightly. Do not burn!
- Cream butter with sugars together in a large mixing bowl.
- Beat in the vanilla and then add in the egg and egg yolk and continue beating until the mixture is light and creamy.
- Add in the dry ingredients and mix just until combined.
- Stir in the chocolate chips and toffee bits.
- Put the dough in the refrigerator for an hour to chill.
- Preheat oven to 325 degrees.
- Drop cookie dough 1/4 cup at a time onto a parchment lined baking sheet.
- Space cookies about 3 inches apart and bake for 15 to 17 minutes.
- The cookies are done when the edges are golden. Let the cookies cool on the baking sheet for a few minutes and then transfer to a wire racks to finish cooling.
Nutrition Facts : Calories 358.4, Fat 16.6, SaturatedFat 10.1, Cholesterol 58.2, Sodium 159.4, Carbohydrate 51.5, Fiber 1.4, Sugar 34, Protein 3.3
GIANT CHOCOLATE CHIP COOKIES
Now this is a real good chocolate chip cookie! It's the real thing!
Provided by SAUNDRA
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips and walnuts. Drop by rounded ice cream scoops onto a cookie sheet, and press down slightly to flatten. Cookies should be about 2 inches apart.
- Bake for 11 to 14 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 25.6 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 7.8 g, Sodium 115.7 mg, Sugar 15.9 g
CHEWY CHOCOLATE CHIP TOFFEE COOKIES RECIPE BY TASTY
Here's what you need: flour, sugar, kosher salt, baking powder, light brown sugar, unsalted butter, vanilla extract, eggs, milk, toffee bits
Provided by Lyle Alvarez
Categories Desserts
Time 30m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- In a large bowl, mix together the flour, sugar, kosher salt, and baking powder.
- Melt the butter in a saucepan over medium high heat.
- In a medium bowl, whisk together the brown sugar, vanilla, and melted butter. Add the eggs to the butter mixture and whisk until completely combined.
- Slowly fold the butter mixture into the dry ingredients.
- Fold the chocolate chips and toffee bits into the dough.
- Line a baking sheet with parchment paper. Then, add large scoops of the dough to the baking sheet.
- Bake for 11-16 minutes or until the top of the cookie is just golden brown. Rest the cookies to let them finish cooking through and to let them set.
- Serve while warm.
Nutrition Facts : Calories 238 calories, Carbohydrate 31 grams, Fat 11 grams, Fiber 0 grams, Protein 3 grams, Sugar 19 grams
CHOCOLATE TOFFEE COOKIES II
These cookies will become crisp after they have cooled.
Provided by Stephanie
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 31.1 g, Cholesterol 40.2 mg, Fat 14.5 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 7.7 g, Sodium 170.6 mg, Sugar 12.7 g
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 OATMEAL CHOCOLATE COOKIES
These cookies are always served at our cafeteria, they are huge, moist, and full of chocolate!
Provided by leslie
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 35m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs and vanilla extract until smooth. Mix oats, flour, baking soda, and salt into creamed butter mixture until dough is well-mixed; fold in semisweet chocolate chips and white chocolate chips. Scoop 1/4 cup batter per cookie and place on a baking sheet 3 inches apart, partially flattening the dough.
- Bake in the preheated oven until cookies are golden brown, 15 to 20 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 39.1 g, Cholesterol 44.9 mg, Fat 18.2 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 10.7 g, Sodium 329.5 mg, Sugar 24.2 g
GIANT TOFFEE-CHOCOLATE CHIP COOKIES
These cookies are so good. You can just tell by the name of them. They are great for lunches. Bet you can't eat just one!
Provided by Purdy Good Cook
Categories Drop Cookies
Time 29m
Yield 24 24, 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°.
- Mix sugar, butter, shortening, honey and egg in a large bowl.
- Stir in flour, baking soda, baking powder and salt.
- Stir in chips and brickle chips.
- Drop by 1/4 cupfuls 2-inches apart onto ungreased cookie sheet.
- Bake 12-14 minutes or until edges are golden brown.
- Cool 3-4 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 263.4, Fat 14.8, SaturatedFat 7.2, Cholesterol 20.3, Sodium 137.2, Carbohydrate 33.3, Fiber 1.3, Sugar 23.8, Protein 2.3
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