TOFFEE CHOCOLATE CHIP COOKIES
Very, very good!!
Provided by Aimee R.
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
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.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 44.3 g, Cholesterol 25 mg, Fat 18.8 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 203.9 mg, Sugar 30.1 g
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 ENGLISH TOFFEE-CHOCOLATE CHIP COOKIES
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.
Provided by susan simons
Categories Chocolate
Number Of Ingredients 11
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 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.)
TOFFEE OATMEAL CHOCOLATE CHIP COOKIES
Toffee Oatmeal Chocolate Chip Cookies are hands down the best oatmeal cookie variation there is! Perfectly balanced flavors with caramelized toffee bits and milk chocolate, and always soft & chewy on the inside while barely crisp around the edges. These cookies are impossible to resist!
Provided by Amy Nash
Categories Dessert
Time 10m
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, beat the butter and brown sugar together until creamy. Add the eggs and vanilla and beat again, scraping sides of bowl as needed, until combined.
- Add the flour, baking soda, baking powder, and salt, stirring just to combine. Mix in oatmeal, toffee bits, and milk chocolate chips.
- Drop dough by rounded spoonfuls onto the prepared baking sheet. I prefer making these cookies extra large with my cookie scoop, which is about 2 tablespoons of dough per cookie.
- Bake for 12-14 minutes (if making large cookies) or 8-10 minutes (if you are making smaller ones, just until light golden brown around the edges. I prefer to underbake slightly for a chewier, softer cookie.
- Cool cookies on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 287 kcal, Carbohydrate 37 g, Protein 2 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 203 mg, Sugar 26 g, Fat 15 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
TOFFEE MILK CHOCOLATE CHIP COOKIES
Made for those with a major sweet-tooth, these Toffee Milk Chocolate Chip Cookies are tender, chewy, and of course, super sweet!
Provided by Amie
Categories Baking
Time 58m
Number Of Ingredients 11
Steps:
- In a medium to large sized bowl, add in flour, baking soda, and salt. Whisk well to combine, then set aside.
- In a stand mixer (fitted with the paddle attachment), add the butter, brown sugar, and white sugar, and beat for 3 minutes, it should look light and fluffy, and doubled in volume
- In a separate bowl, whisk together the eggs, yolk and vanilla, then add to the batter and beat on high for another 2 minutes, scraping at the edges periodically. Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix. Add in the milk chocolate and Skor bits, and fold with a spatula until well dispersed.
- Prepare a baking sheet with parchment paper. Using your hands or a scoop, arrange cookies to be about 2 tbsp each. Place all the cookies onto the baking sheet (do not worry about arrangement yet), and place into the freezer for 30 minutes to rest (don't skip, see above!)
- Preheat oven to 350°F.
- Remove baking sheet from the freezer, and arrange cookies evenly onto 3 baking sheets fitted with parchment paper (I do 6-8 per sheet). Place into the oven and bake for 11-13 minutes.
- Note: If baking in batches, keep cookies cold before baking by keeping them in the fridge.
CHOCOLATE TOFFEE CHIP COOKIES
Make and share this Chocolate Toffee Chip Cookies recipe from Food.com.
Provided by Alia55
Categories Drop Cookies
Time 25m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Cream shortning, butter, and sugars.
- Add in eggs and vanilla.
- Stir in remaining ingredients.
- Drop rounded spoonfuls of dough onto an ungreased baking sheet.
- Bake 8-10 minutes (till light brown).
- Let cool slightly efore removing from sheet.
Nutrition Facts : Calories 1952.2, Fat 113.1, SaturatedFat 45.5, Cholesterol 187.1, Sodium 1187.2, Carbohydrate 233.2, Fiber 10.1, Sugar 151.2, Protein 19.2
QUICK AND EASY CHOCOLATE TOFFEE COOKIES
This recipe is fast and easy! 4 ingredients... gotta love that! The cookies are between soft and crunchy. Both my kids loved them - a miracle! Great with a cold glass of milk. I think next time I'll add mini-chocolate chips to the mix!
Provided by Jennibear
Categories Drop Cookies
Time 17m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 172.2, Fat 10.6, SaturatedFat 2.8, Cholesterol 17.3, Sodium 175.5, Carbohydrate 19, Fiber 0.6, Sugar 12.5, Protein 1.9
TOFFEE CHIP COOKIES
These cookies combine several mouthwatering flavors. The generous size of the batch gives me plenty of scrumptious cookies to have on hand and extras to send to our sons at college.-Kay Frances Ronnenkamp, Albion, Nebraska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the butter, oil, sugars until blended. Beat in eggs, then vanilla. Combine the flour, cream of tartar, baking soda and salt; add to sugar mixture and mix well. Stir in remaining ingredients., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 127 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 112mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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