Best 6 Toffee Cookies With Dark Chocolate Glaze Recipes

TOFFEE COOKIES WITH DARK CHOCOLATE GLAZE

Steps:

• 1. Preheat the oven to 350°. Line baking sheets with parchment paper.
• 2. In the bowl of the stand mixer fitted with a paddle attachment, cream together the butter and Brown sugar. Add the egg yolks one at a time and mix well.
• 3. Mix the flour and salt in a small bowl, then add the flour mixture to the butter -- sugar mixture, mixing until well combined.
• 4. Shape the dough into a disc, wrap in plastic wrap and refrigerate for 10 minutes.
• 5. Roll out the dough on a lightly floured surface to about 1/4 inch thick. Cut with decorative cookie cutters. Bake for 11 to 13 minutes until the edges are Golden Brown. Let cool completely on the baking sheets.
• 6. Bring water to a simmer in a double boiler or set up a heatproof bowl over a small pan with water simmering in the bottom. Melt the chocolate over the simmering water. When the cookies are cool, spread them gently with a thin layer of melted chocolate. Before the chocolate dries, sprinkle lightly with the pecans and a few grains of fleur de sel. Let the chocolate set. The cookies will keep an airtight container at room temperature for up to three days.

TOFFEE GLAZE

Steps:

• Bring cream, brown sugar, and butter to a boil over medium-high heat in a saucepan, stirring occasionally. Cook 3 minutes. Stir in brandy and salt, and cook 1 minute more. Use immediately.

CHOCOLATE TOFFEE COOKIES

Steps:

• In a large bowl, combine the cookie mix, oil, egg and water. Stir in toffee bits. , Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing to wire racks.

TOFFEE COOKIES WITH DARK CHOCOLATE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line baking sheet with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar. Add the egg yolks one at a time and mix well. Combine the flour and salt in a small, bowl then add the flour mixture to the butter-sugar mixture, mixing until well combined. Shape the dough into a disk, wrap it in plastic, and refrigerate for 10 minutes. Roll out the dough on a lightly floured surface to about ¼ inch thick. Cut out circles with a 2-inch round cutter and place the cookies on the baking sheets. Bake for 11 to 13 minutes, until the edges are golden brown. Let cool completely on the baking sheets. Bring water to a simmer in a double boiler, or set up a heat-proof bowl over a small sauce pan with water simmering in the bottom. Melt the chocolate over the simmering water. When the cookies are cool, spread them gently with a thin layer of melted chocolate. Before the chocolate dries, sprinkle lightly with the pecans and a few grains of fleur de sel. Let the chocolate set. The cookies will keep in an airtight container at room temperature for up to 3 days.

DOUBLE CHOCOLATE-TOFFEE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift together flour, cocoa powder, baking soda, and salt.
• Cream together butter, white sugar, and brown sugar. Mix in eggs and vanilla. Mix in sifted dry ingredients, then stir in white chocolate chips, toffee bits, and chopped pecans.
• Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely.
• Repeat Steps 4 and 5 to bake remaining batches.

CHOCOLATE TOFFEE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees F).
• Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
• Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
• Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.