JUST TOFFEE RECIPES

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TOFFEE CHOCOLATE CHIP COOKIES RECIPE | ALLRECIPES



Toffee Chocolate Chip Cookies Recipe | Allrecipes image

Very, very good!!

Provided by Aimee R.

Categories     Drop Cookies

Yield 3 dozen

Number Of Ingredients 12

1 cup packed brown sugar
½ cup butter, softened
½ cup shortening
¼ cup white sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 cups mini semi-sweet chocolate chips
1 (6 ounce) package almond brickle chips
1 teaspoon vanilla extract

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, CarbohydrateContent 44.3 g, CholesterolContent 25 mg, FatContent 18.8 g, FiberContent 1.7 g, ProteinContent 3.4 g, SaturatedFatContent 8.6 g, SodiumContent 203.9 mg, SugarContent 30.1 g

LIA’S BUTTER TOFFEE - THE PIONEER WOMAN – RECIPES ...



Lia’s Butter Toffee - The Pioneer Woman – Recipes ... image

In addition to enjoying the fabulous cookie demonstration, Holiday Baking Weekend attendees also enjoyed a great truffle and toffee-making class.

Provided by Ree Drummond

Categories     Christmas

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 18 servings

Number Of Ingredients 7

16 oz. weight Butter, Melted
16 oz. weight Granulated Sugar
3 oz. fluid Water
1 tsp. Salt
1 tsp. Vanilla Extract
16 oz. weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
24 oz. weight Tempered Dark Chocolate For Coating, Melted

Steps:

  • *Necessary Equipment: Candy Thermometer*Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees. Remove from heat and stir in vanilla until well combined.Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping. When chocolate has totally set, carefully flip over (it's okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping. Allow to set, then break into bite-size pieces. Store in an airtight container.

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