COFFEE-TOFFEE CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield About 24 cookies
Number Of Ingredients 12
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.
TOFFEE COOKIES WITH DARK CHOCOLATE GLAZE
replace the pecans with chopped walnuts, hazelnuts, or almonds if you prefer. After the bittersweet chocolate sets, drizzle it with a few lines of melted milk or white chocolate. These cookies are sweet and rich the perfect foil for an intense layer of dark chocolate.Source: Unknown
Provided by Lynnda Cloutier
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 350°. Line baking sheets with parchment paper.
- 2. In the bowl of the stand mixer fitted with a paddle attachment, cream together the butter and Brown sugar. Add the egg yolks one at a time and mix well.
- 3. Mix the flour and salt in a small bowl, then add the flour mixture to the butter -- sugar mixture, mixing until well combined.
- 4. Shape the dough into a disc, wrap in plastic wrap and refrigerate for 10 minutes.
- 5. Roll out the dough on a lightly floured surface to about 1/4 inch thick. Cut with decorative cookie cutters. Bake for 11 to 13 minutes until the edges are Golden Brown. Let cool completely on the baking sheets.
- 6. Bring water to a simmer in a double boiler or set up a heatproof bowl over a small pan with water simmering in the bottom. Melt the chocolate over the simmering water. When the cookies are cool, spread them gently with a thin layer of melted chocolate. Before the chocolate dries, sprinkle lightly with the pecans and a few grains of fleur de sel. Let the chocolate set. The cookies will keep an airtight container at room temperature for up to three days.
CHOCOLATE TOFFEE COOKIES
With one bite of these rich and gooey cookies, friends and family will be surprised to learn that they started from a boxed cookie mix. Patricia Van Wyk of Newton, Iowa created these crisp and crunchy cookies with a chewy interior. TIP: Dip them into hot coffee or tea for an after-lunch pick-me-up.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cookie mix, oil, egg and water. Stir in toffee bits. , Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 153 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE TOFFEE COOKIES I
These are so easy to make, it is almost sinful. So rich and full of chocolate.
Provided by Pat K.
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- In a large bowl, combine the cake mix, oil, and eggs Beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy.
- Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 36.1 g, Cholesterol 44.5 mg, Fat 15.9 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 5.2 g, Sodium 358.2 mg, Sugar 24.4 g
TOFFEE COOKIES WITH DARK CHOCOLATE GLAZE
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line baking sheet with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar. Add the egg yolks one at a time and mix well. Combine the flour and salt in a small, bowl then add the flour mixture to the butter-sugar mixture, mixing until well combined. Shape the dough into a disk, wrap it in plastic, and refrigerate for 10 minutes. Roll out the dough on a lightly floured surface to about ¼ inch thick. Cut out circles with a 2-inch round cutter and place the cookies on the baking sheets. Bake for 11 to 13 minutes, until the edges are golden brown. Let cool completely on the baking sheets. Bring water to a simmer in a double boiler, or set up a heat-proof bowl over a small sauce pan with water simmering in the bottom. Melt the chocolate over the simmering water. When the cookies are cool, spread them gently with a thin layer of melted chocolate. Before the chocolate dries, sprinkle lightly with the pecans and a few grains of fleur de sel. Let the chocolate set. The cookies will keep in an airtight container at room temperature for up to 3 days.
CHOCOLATE TOFFEE COOKIES II
These cookies will become crisp after they have cooled.
Provided by Stephanie
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 31.1 g, Cholesterol 40.2 mg, Fat 14.5 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 7.7 g, Sodium 170.6 mg, Sugar 12.7 g
DOUBLE CHOCOLATE-TOFFEE COOKIES
These have become my favorite cookie to share with family and friends. Everyone I've baked these cookies for says the same thing, "These are the best cookies I've ever had!"
Provided by Laura Moore
Categories Double Chocolate Chip Cookies
Time 30m
Yield 60
Number Of Ingredients 12
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.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 13.7 g, Cholesterol 18.9 mg, Fat 7.6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 4.2 g, Sodium 89.2 mg, Sugar 7.7 g
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