Bake-When-You're-Craving Chocolate Toffee Cookies
It's easy to serve fresh-baked cookies on a moment's notice when logs of the make-ahead dough are on hand.
Servings: 84
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 52 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | trace |
| chol | 10 mg |
| sodium | 34 mg |
| % RDI: | - |
| iron | 2% |
| vit A | 3% |
| folate | 2% |
-
1 cup (250 mL) butter, softened
1 cup (250 mL) granulated sugar
1 egg
1 tsp (5 mL) Vanilla
2-1/2 cups (625 mL) all-purpose flour
1/2 cup (125 mL) cocoa powder
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
3/4 cup (175 mL) toffee bits or mini chocolate chips
Preparation:
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
In separate bowl, sift together flour, cocoa powder, baking powder and sa< stir into butter mixture in 2 additions. Stir in toffee bits.
Divide dough into quarters; between 2 sheets of waxed paper, roll each into log about 8 inches (20 cm) long. Wrap with plastic wrap and refrigerate, rerolling 2 or 3 times to keep round shape, for 4 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month. Thaw in refrigerator.)
Let stand at room temperature for 20 minutes. With sharp knife, cut into 1/4-inch (5 mm) thick slices; place 2 inches (5 cm) apart on parchment paper-lined rimless baking sheets.
Bake in centre of 375°F (190°C) oven until edges are firm, about 10 minutes. Immediately transfer to rack; let cool. (Make-ahead: Layer between waxed paper in airtight container; store at room temperature for up to 1 week or freeze for up to 1 month.)
Additional Information
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »