Award Winning Soft Chocolate Chip Toffee Cookies Recipes

AWARD WINNING SOFT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
• In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

AWARD WINNING SOFT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F
• Sift together the flour and baking soda, set aside.
• In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.
• Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
• Yield: 72 servings (Serving size: 6 dozen).

CHOCOLATE CHIP COOKIES

Steps:

• Whisk flour, baking powder, baking soda and salt in medium bowl to blend.
• Using electric or stand mixer, beat butter in large bowl until light and fluffy. Add white sugar and brown sugar and beat until well blended. (You should be creaming the butter 5-7 minutes until the texture and color are both light.)
• Add eggs and vanilla and beat until mixture is creamy and well blended. Gradually add flour mixture, stirring just until blended.
• Pour half of chocolate chips into the bottom of a large bowl and then add half the dough on top of the chips. Stir dough and chips together, then add more chips and more dough until all is mixed together.
• For best results, cover and place dough in refrigerator for 24-36 hours. **You can bake these cookies immediately if you wish.
• When ready to bake, preheat oven to 350 and line cookie sheet with parchment paper or non-stick baking mat.
• Scoop heaping tablespoons of dough and roll into a ball and place on cookie sheet, giving each cookie plenty of room. Mine are usually big enough to get about 8 balls on a cookie sheet. Bake for 9-11 minutes until light brown on top and slightly brown around the edges.
• Note: alternatively, you can bake at 325 for 13-15 minutes for a paler, more gooey cookie.
• Cool slightly on cookie sheet. Transfer cookies to racks; cool completely.

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.

AWARD WINNING SOFT CHOCOLATE CHIP TOFFEE COOKIES

Steps:

• preheat oven to 350 degrees.
• Sift together flour, baking soda and salt; set aside.
• Cream together butter, shortening and sugars.
• Beat in the pudding mix until well blended.
• Add the eggs and vanilla.
• Blend in the flour mixture and stir in the chocolate chips and toffee bits, or nuts.
• Drop by rounded spoonfuls (I use a cookie scoop) onto ungreased or parchment lined cookie sheets.
• Bake 10-12 minutes until golden brown around the edges and soft in the center.
• Allow to cool on sheets for a few minutes before removing to racks to cool completely.