TORIE'S CHERRY CHOCOLATE-CHUNK COOKIES
Torie Hallock makes these everything-but-the-kitchen-sink cookies at Skylands, Martha's house in Maine. They are full of oats, dried cherries, chocolate chips, and bits of toffee candy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
- Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
- Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
- Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.
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.
Nutrition Facts : Calories 140 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 95 milligrams, Carbohydrate 15 grams, Fiber
EASY CHOCOLATE CHIP COOKIES
Learn how to make classic chocolate chip cookies and enjoy them still warm from the oven. Perfect for a bake sale or with your afternoon tea.
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Snack, Treat
Time 32m
Yield Makes 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 308 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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
CHUNKY CHOCOLATE TOFFEE COOKIES
Another recipe courtesy of Land O Lakes. Who can resist chocolate, toffee and pecans all in one cookie!! Can substitute with any type of nut or omit them if that is your preference. You can also substitute 1 (6-ounce) package (1 cup) milk chocolate English toffee bits and 3 cups milk chocolate chips in place of the candy bars.
Provided by diner524
Categories Dessert
Time 25m
Yield 4 1/2 dozen cookies, 27 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 277.6, Fat 16, SaturatedFat 8.3, Cholesterol 37.6, Sodium 179.6, Carbohydrate 30.8, Fiber 1.3, Sugar 20.2, Protein 3.4
TORIE'S CHOCOLATE-CHUNK TOFFEE COOKIES
Torie Hallock makes these delicious cookies chock full of toffee pieces at Martha's house in Maine.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line two baking sheets with parchment; set aside. In a large bowl, sift together flour and baking soda.
- In the bowl on an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
- Working in additions, add the flour mixture to the egg mixture on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine.
- Spoon a heaping tablespoon of dough onto a baking sheet. Repeat, spacing 2 inches apart.
- Bake cookies until golden brown, about 10 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.
TINY CHOCOLATE CHUNK AND TOFFEE COOKIES
Steps:
- Preheat an oven to 375°F. In a bowl, sift together the flour, baking soda and salt. Set aside.
- In a large bowl, combine the brown sugar, butter and vanilla. Using an electric mixer set on high speed, beat until light and fluffy. Beat in the egg. Reduce the speed to low, add the flour mixture and mix just until incorporated. Then mix in the chocolate and toffee.
- Spoon the batter by heaping teaspoonfuls onto ungreased baking sheets, spacing the cookies about 2 inches apart.
- Bake until golden brown, about 10 minutes, switching the pans and rotating a half turn halfway through baking. Transfer the cookies to racks to cool.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
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- In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand-held electric mixer, add the butter, granulated sugar and brown sugars. Cream ingredients at medium high speed until mixture appears light and fluffy, about 4-5 minutes. Stop the mixer and scrape the sides and base of the mixing bowl with a rubber spatula.
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- Add the dry ingredients into the bowl with butter mixture and mix at medium low speed just until cookie dough forms.
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