Giant Toffee Chocolate Chip Cookies Recipe
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/4 cup honey
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (12 ounce) package miniature semisweet chocolate chips (2
cups)
1 (7 1/2 ounce) package almond brickle chips (1 cup)
Heat oven to 350º. Beat brown sugar, butter, shortening, honey and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until edges are golden brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.
Ginger Cookie Clock
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup butter or margarine -- softened
1/4 cup molasses
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Sugar
Heat oven to 375º. Grease 12-inch pizza pan or large cookie sheet. Mix 1 cup sugar, the butter, molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except sugar.
Reserve 1/3 cup dough. Press remaining dough in pan or into 12-inch circle on cookie sheet. Shape reserved dough into numbers and arrows; place on dough in pan to resemble the face of a clock. Sprinkle with sugar. Bake about 10 minutes or until golden brown. Cool completely. Cut or break into pieces.
|