Bake-When-You're-Craving Chocolate Toffee Cookies

Author: Canadian Living

It's easy to serve fresh-baked cookies on a moment's notice when logs of the make-ahead dough are on hand.

  • Portion size 84 servings

Ingredients

  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cups toffee bits
  • 3/4 cups mini chocolate chips

Method

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 salt ; 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.)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 34 mg
  • Protein 1 g
  • Calories 52.0
  • Total fat 3 g
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Baking & Desserts

Bake-When-You're-Craving Chocolate Toffee Cookies

Login