The addition of chopped chocolate bars makes these irresistible. With these treats waiting in the freezer, there's no last-minute fussing for dessert.
- Portion size 10 servings
- Credits : Canadian Living Magazine: August 2005
Toffe Chocolate Chip Cookies:
Line rimless baking sheets with parchment paper or grease; set aside.
Toffee Chocolate Chip Cookies: In large bowl, beat butter with granulated and brown sugars until fluffy. Beat in egg and vanilla. In separate bowl, whisk together flour, baking soda and salt ; stir into butter mixture in 2 additions. Stir in toffee bars, chocolate chips and pecans.
Roll dough by heaping tablespoonfuls (15 mL) into twenty 2-inch (5 cm) balls. Place 2 inches (5 cm) apart on prepared pans. Flatten to 1/2-inch (1 cm) thickness, rounding edges with fingers. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until edges are golden, about 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
Spread about 1/4 cup (50 mL) ice cream on bottom of each of 10 cookies; top ice cream with second cookie. Roll sides in toffee bits.
Wrap cookies individually in plastic wrap; freeze in airtight container until firm, about 4 hours. (Make-ahead: Freeze for up to 5 days.)
Nutritional facts <b>Per serving:</b> about
- Sodium 308 mg
- Protein 6 g
- Calories 570.0
- Total fat 32 g
- Cholesterol 80 mg
- Saturated fat 16 g
- Total carbohydrate 68 g
- Iron 16.0
- Folate 18.0
- Calcium 8.0
- Vitamin A 19.0