RECIPE TITLE "Toffee–Chocolate Chip Drop Cookies"
recipe excerpted from The All-American Cookie Book Copyright © 2001 Nancy Baggett.
Makes about 30
cookies (2 1/2 to 2 3/4 inch cookies) --- easy
Up until the 1990s, if you wanted to add toffee pieces to cookies, you
had to buy toffee candy and chop it up yourself. Now, a manufacturer
sells bags of small bits.
Though it might seem like gilding the lily, I think the toffee
bits are particularly good folded into chocolate chip cookies. They add
a hint of butterscotch flavor, plus a slight crunch and chew. In this
recipe, they also make the dough more spreadable, which contributes to
the appealing tender-crispness of these cookies.
Even hard-core fans of traditional chocolate chip cookies have
found this variation difficult to resist.
- 2 cups all-purpose white flour
- Scant 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, slightly softened
- 21/2 tablespoons corn oil or other flavorless vegetable
- 3/4 cup packed light brown sugar
- 2/3 cup packed dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 11/2 cups (9 ounces) semisweet chocolate morsels
- 1/2 cup Heath bar or other milk chocolate toffee bit
Preheat the oven to 350 degrees F. Generously grease several baking
sheets or coat with nonstick spray.
In a medium bowl, thoroughly stir together the flour, salt, and baking
soda; set aside. In a large bowl, with an electric mixer on low, then
medium, speed, beat together the butter, oil, and brown sugars until
well blended and fluffy, about 2 minutes. Add the egg and vanilla and
beat until well blended. Beat or stir in the flour mixture until evenly
incorporated. Stir in the chocolate morsels and toffee bits until
Drop the dough onto the baking sheets using 1/8-cup measure or coffee
scoop, spacing about 2 1/2 inches apart; keep the portions as round as
possible. With oiled fingertips, pat down the cookies slightly.
Bake the cookies, one sheet at a time, in the upper third of the oven
for 10 to 12 minutes, or until tinged with brown, slightly darker at
the edges, and almost firm when pressed in the centers. Reverse the
sheet from front to back halfway through baking to ensure even
browning. Transfer the sheet to a wire rack and let stand until the
cookies firm up slightly, 3 to 4 minutes. Using a spatula, transfer the
cookies to wire racks. Let stand until completely cooled.
Store in an airtight container for up to 1 week or freeze for up to 6
Copyright © 2001 Nancy Baggett.
|The Ultimate Cookie Book (Better Homes & Gardens Cooking)
There's nothing better than walking into a kitchen and being greeted with the smell of fresh baked cookies - except maybe eating those cookies. The Ultimate Cookie Book offers bakers the chance to explore 450 best kitchen-tested cookie recipes, from tried-and-true classics to unbeatable brownies to favorites that span the globe. Your baking success is ensured with a full-color baking and decorating guide-filled with ingredient information, tips, and techniques straight from the Better Homes and Gardens(r) Test Kitchen. More info
|The All-American Cookie Book
For this trailblazing collection of America"s favorite cookies, Nancy Baggett crisscrossed the nation, visiting small-town bakeries, chic urban cookie boutiques, rural inns, bed-and-breakfasts, farmers" markets, and the homes of locally renowned cooks. She combed through community cookbooks and searched out long-lost heirloom recipes, sure-handedly reworking every recipe in her own kitchen.
THE ALL-AMERICAN COOKIE BOOK celebrates regional gems from every corner of the country: Pennsylvania Dutch Soft Sugar Cookies, New York Black and Whites, New Mexican Biscochitos, Key Lime Frosties from Florida, and Mocha Espresso Wafers from Seattle. A sophisticated hazelnut chocolate sandwich cookie that was the closely guarded secret of an Oregon hostess is here, and so is a delightfully crisp (and easy to roll out) old-fashioned gingerbread cookie recreated from a handwritten 1880 notebook.
Homespun classics abound: Chocolate Whoopie Pies, Caramel Apple Crumb Bars, Chocolate Chunk Brownies, and Caramel-Frosted Brown Sugar Drops. The collection also features devastatingly delicious contemporary creations like Chewy Chocolate Chunk Monster Cookies and Cranberry-Cherry Icebox Ribbons. For children and adults alike, one of the most exciting chapters will be the lavishly illustrated "Cookie Decorating and Crafts," which includes everything from simple projects like Christmas cookies and Chocolate Gingerbread Bears to an elaborate gingerbread house. As Nancy Baggett tells the story of America"s heritage, she slips in fascinating bits of history, showing the evolution of our homegrown baking traditions. More info
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The cookie book thousands of us grew up with–back by popular demand!
At last, the most requested out-of-print book in Betty Crocker history is available once again–in this authentic reproduction of the beloved 1963 edition of Betty Crocker’s® Cooky Book. An entire generation grew up learning to bake from this book. Now they can share it with their own kids and grandkids. Packed with more than 450 all-time favorite cookie recipes, it includes everything from the most basic drop, bar, and rolled cookies to more elaborate cookies and confections suitable for holidays and entertaining. A separate "Cooky Primer" chapter shares handy tips on baking utensils, measuring ingredients, cookie storage, and more. Complete with dozens of nostalgic color photographs, charming how-to illustrations, and decorative sketches, this timeless book is sure to please existing fans while gaining the loyalty of a brand new audience. Brimming with recipes that are as oven-fresh today as they were nearly forty years ago, it’s a wonderful and winning encore from Betty Crocker. More info
|Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine)
The perfect cookie for every occasion.
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Cleverly organized by texture, the recipes in Martha Stewart’s Cookies inspire you to think of a classic, nostalgic treat with more nuance. Chapters include all types of treasures: Light and Delicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues); Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, Peanut Butter Swirl Brownies); Chunky and Nutty (Magic Blondies, Turtle Brownies, White Chocolate-Chunk Cookies); Soft and Chewy (Snickerdoodles, Fig Bars, Chewy Chocolate Gingerbread Cookies); Crisp and Crunchy (ANZAC Biscuits, Chocolate Pistachio Biscotti, Almond Spice Wafers); Crumbly and Sandy (Cappuccino-Chocolate Bites, Maple-Pecan Shortbread, Lemon-Apricot Sandwiches); and Cakey and Tender (Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies with Brown-Butter Icing). More info
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What puts the snap in gingersnaps? How do you bake the perfect pinwheel? What's the secret to foolproof friands? Discover these answers and more with Field Guide to Cookies a handy pocket reference to more than 100 cookie recipes complete with helpful baking notes and fascinating historical trivia (the first known brownie recipe was published in the 1897 Sears Roebuck catalog!).
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Following on the heels of Pillsbury: Best of the Bake-Off® Cookbook(400,000 Sold) and Pillsbury: Best Chicken Cookbook, Pillsbury presents its official collection of America's favorite treat-cookies. No dessert or snack is more universally adored than cookies, and no one knows cookies better than Pillsbury. This perfe4ct union is celebrated in a beautifully photographed book with more than 175 of Pillsbury's best-ever recipes for cookies, bars, and brownies.
An Introduction filled with helpful information for successful-every-time cookie baking precedes the chapters that cover every type of cookie. There are Drop Cookies, Hand-Formed Cookies, Refrigerator Cookies, Rolled Cookies, Bars and Brownies, Holiday Cookies, and, of course, Bake-Off® Favorites. And with the Pillsbury name behind the recipes, cooks can be assures that they are reliable and delicious.
Each recipe is accompanied by easy-to-read sidebars with headings such as Ingredient Substitution, Make It Special, Storage Tip, and Holiday Fact, providing all sorts of information for making cookie baking easier and more fun. the recipes are also tagged with bullets-Editor's Favorite, Kid Pleaser, and Chocoholic's Choice-to help readers find exactly the recipe they're looking for. Every kind of cookie from after school snacks to holiday treats can be found in the pages of Pillsbury: Best Cookies Cookbook, making it the cookie cookbook of choice for today's home baker. So, fill up the cookie jar and pass the dessert tray with your favorites from this wonderful recipe collection, only from Pillsbury, America's most-trusted name in baking. More info