White Chocolate Toffee Cookies Food

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.

WHITE CHOCOLATE TOFFEE COOKIES

Steps:

• 1. In a large bowl, combine wet ingredients.
• 2. In a medium-size bowl, combine dry ingredients.
• 3. Add 1/3 of dry ingredients to wet ingredients and thoroughly mix. Continue to add dry ingredients in 1/3 increments until all ingredients are combine.
• 4. Add in white chocolate chips and toffee bits. The dough is a bit dry so I use my hands to combine these ingredients into the dough.
• 5. Cover bowl with plastic wrap or wrap dough in plastic wrap.
• 6. Chill the dough in the refrigerator for 2 to 24 hours before baking.
• 7. I used a 1 1/2 inch cookie scoop to scoop out the dough and put them on your parchment paper-lined cookie sheet.
• 8. Bake at 375 degrees for 9-11 minutes.

EASY TO MAKE TOFFEE & WHITE CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and shortening, gradually add sugars, beating well at medium speed with an electric mixer.
• Add eggs and vanilla, beating well, combine flour, baking soda, and salt; slowly add to creamed mixture and mix well.
• Stir in white chocolate chips and toffee bits.
• Drop dough by heaping teaspoonfuls onto ungreased cookie sheet lined with parchment paper.
• Bake at 375°F for 10 - 12 min cool on cookie sheet.

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.

WHITE CHOCOLATE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
• Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.

DOUBLE CHOCOLATE-TOFFEE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift together flour, cocoa powder, baking soda, and salt.
• Cream together butter, white sugar, and brown sugar. Mix in eggs and vanilla. Mix in sifted dry ingredients, then stir in white chocolate chips, toffee bits, and chopped pecans.
• Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely.
• Repeat Steps 4 and 5 to bake remaining batches.