Giant English Toffee Chocolate Chip Cookies Recipes
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 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 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.).
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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