Giant English Toffee Chocolate Chip Cookies Food

TOFFEE CHOCOLATE CHIP COOKIES

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.

GIANT TOFFEE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix brown sugar, buttermilk, shortening, honey, and egg. Stir in flour, baking soda, baking powder, and salt. Stir in chocolate chips and chopped white chocolate.
• Drop dough by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 12 to 14 minutes, or until edges are golden brown. Cool for 4 minutes, and remove from cookie sheets.

GIANT ENGLISH TOFFEE-CHOCOLATE CHIP COOKIES

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 CHOCOLATE-TOFFEE COOKIES

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.)

TOFFEE OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees. Line a large baking sheet with parchment paper.
• In a large bowl, beat the butter and brown sugar together until creamy. Add the eggs and vanilla and beat again, scraping sides of bowl as needed, until combined.
• Add the flour, baking soda, baking powder, and salt, stirring just to combine. Mix in oatmeal, toffee bits, and milk chocolate chips.
• Drop dough by rounded spoonfuls onto the prepared baking sheet. I prefer making these cookies extra large with my cookie scoop, which is about 2 tablespoons of dough per cookie.
• Bake for 12-14 minutes (if making large cookies) or 8-10 minutes (if you are making smaller ones, just until light golden brown around the edges. I prefer to underbake slightly for a chewier, softer cookie.
• Cool cookies on the baking sheet for a few minutes before transferring to wire racks to cool completely.

TOFFEE MILK CHOCOLATE CHIP COOKIES

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.

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.

QUICK AND EASY CHOCOLATE TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees. Mix all ingredients in a bowl until combined. Batter will be thick. Drop by spoonful onto baking sheet. Bake for 12 minutes. Remove from oven and let rest on the baking sheet for 2-3 minutes. Enjoy!

TOFFEE CHIP COOKIES

Steps:

• In a large bowl, beat the butter, oil, sugars until blended. Beat in eggs, then vanilla. Combine the flour, cream of tartar, baking soda and salt; add to sugar mixture and mix well. Stir in remaining ingredients., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.