Toffee Chip Sugar Cookies Food

CHOCOLATE TOFFEE CHIP COOKIES

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.

COFFEE-TOFFEE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, espresso powder and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth. Reduce the mixer speed to low, then gradually beat in the flour mixture until just combined. Stir in the dark chocolate chips and toffee bars.
• Roll the dough into 1 1/2-inch balls and arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are puffed and just set around the edges, about 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
• Melt the white chocolate chips in the microwave in 30-second intervals, stirring, until smooth. Drizzle over one side of each cookie and decorate with sprinkles. Refrigerate until set, about 30 minutes.

EVERYTHING SUGAR COOKIE (DOUGH!)

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt. Mix everything on low speed until just combined. Stir in the pretzels. toffee bits and potato chips until you have an even mix.
• Using waxed paper, roll the dough into 3 logs (each about 12 inches long). If you want to enjoy these later, wrap the waxed paper logs in plastic wrap and pop in the freezer
• When ready to bake from fresh or frozen, preheat the oven to 350 degrees F and line a baking sheet with parchment.
• Slice the dough into 3/4-inch-thick slices with a sharp knife (no need to thaw), place on the prepared baking sheet and bake until the edges are light brown and the middle has set, about 15 minutes. Allow them to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

TOFFEE CRUNCH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
• Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

MACADAMIA TOFFEE CHIP COOKIES

Steps:

• Preheat the oven to 350 F degrees. Line baking sheet with a Silpat baking mat or parchment paper, and set aside (it's even better if you have two sets of baking sheets and Silpats).
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
• Scrape down sides of the bowl and add eggs and vanilla extract, and beat to combine.
• In a medium bowl, whisk flours, baking soda, and salt until combined.
• Add dry mixture to the wet mixture in electric mixer bowl, then add in the toffee chips and macadamia nuts.
• Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart.
• Flatten cookies slightly with the palm of your hand.
• Bake at 350 degrees F until golden and just set, about 15 minutes. If you have two sets of baking sheets and Silpats, as recommended, rotate the sheets between the oven racks halfway through to ensure even browning.
• Transfer the sheets to a wire rack to cool, about 5 minutes.
• Transfer cookies from sheet to rack to cool completely.
• Store in an airtight container for up to 1 week.
• Note: this is an adopted recipe, and I have not had the chance to make them, yet.

GIANT, CHEWY, BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES

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.