Giant Chocolate Toffee Cookies Recipes

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 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.)

GIANT CHOCOLATE AND TOFFEE COOKIE

Steps:

• Heat the oven to 160°C/140°C fan/ gas 3. Using an electric mixer, cream together the butter and sugar until fluffy. Slowly beat in the eggs and vanilla bean paste until combined, then sift in the flour and bicarbonate of soda. Using a metal spoon, fold together until smooth.
• Stir through the chocolate and toffee chunks, then spread out into a lightly oiled 28cm fluted tart tin with a removable base. Bake for 40 minutes, then turn up the oven to 180°C/160°C fan/gas 4 and cook for a further 5 minutes until the edges are set and crisp, and the cookie is lightly golden on top. Cool for 5 minutes in the tin, then carefully remove, put on a wire rack and leave to cool completely.
• Melt the chocolate, either in a microwave in short bursts or in a bowl set over a pan of barely simmering water (don't let the bowl touch the water). Drizzle it all over the cookie, then scatter with a little sea salt if you like. Leave to cool and firm up, then serve.

GIANT BITTERSWEET 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 (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 CHOCOLATE-TOFFEE COOKIES

Steps:

• 1. COMBINE FLOUR, BAKING POWDER AND SALT IN A SMALL BOWL; BLEND WELL.
• 2. 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.
• 3. USING ELECTRIC MIXER, BEAT SUGAR AND EGGS IN BOWL UNTIL THICK; ABOUT 5 MINUTES. BEAT IN CHOCOLATE MIXTURE AND VANILLA.
• 4. STIR IN FLOUR MIXTURE, THEN TOFFEE AND NUTS. CHILL UNTIL FIRM, ABOUT 45 MINUTES.
• 5. PREHEAT OVEN TO 350F. DROP BATTER BY 1/4 CUPFULS ONTO GREASED 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.

AMAZING GIANT CHOCOLATE-TOFFEE COOKIES

Steps:

• Combine flour, baking powder and salt in a small bowl, whisk to blend.
• Stir chocolate and butter in top of a double boiler over simmering water until melted and smooth. If you don't have a double boiler, you can use a sauce pan over low heat.
• Remove pan from over water (heat) and cool to lukewarm.
• Beat sugar and eggs in a bowl until thick (about 5 minutes) using an electric mixer.
• 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°.
• Drop batter by 1/4 cupfuls onto parchment-lined cookie sheets, 2 1/2" apart.
• Bake just until tops are dry and cracked but cookies are still soft to the touch, about 15 minutes.
• Cool on cookie sheets.