Jumbo Whole Wheat Toffee Cookies

Name: Jumbo Whole Wheat Toffee Cookies
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 79 milliliters tightly packed dark brown sugar; 315 milliliters extra dark chocolate chips (Guittard); 1 large egg, cold; 96 grams 3/4 cup all-purpose flour; 88 grams 2/3 cup Hodgson Mill Whole Wheat Flour or “Graham Flour; 118 milliliters granulated sugar; 158 milliliters toasted and chopped pecans or walnuts; 1 teaspoons salt (e.g. Morton Kosher, measures like table); 8 Tbsps unsalted butter, cool room temperature; 1 teaspoon vanilla bean paste or vanilla extract

Jumbo Whole Wheat Toffee Cookies might be just the dessert you are searching for. This recipe makes 12 servings with 323 calories, 4g of protein, and 17g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 25 minutes. Head to the store and pick up vanillan extract, baking soda, tightly brown sugar, and a few other things to make it today.

Instructions

Don’t preheat the oven quite yet because this dough is better after it’s been chilled. You can bake it right away, but the cookies spread a bit more.In a large mixing bowl, beat the butter with an electric mixer on medium speed. Beat in both sugars until well mixed. Scrape sides of bowl and beat in the egg and vanilla. When egg is blended, beat in the baking powder, baking soda, and salt.By hand, stir in the flour. When flour is incorporated, stir in the chocolate chips,

Ingredients you will need

Chocolate Chips

Baking Soda

Vanilla

Butter

Spread

Dough

All Purpose Flour

Salt

Egg

Equipment you will use

Hand Mixer

Mixing Bowl

Oven

Heath Bars (if using) and toasted nuts.Using a generously heaping tablespoon, scoop up large mounds and arrange them on a foil lined plate. Cover with plastic wrap and chill for 8 hours or overnight.Preheat oven to 350 degrees F. Line two baking sheets with regular (as opposed to nonstick or parchment) foil.Arrange mounds of dough about 3 inches apart on baking sheets. Press tops down slightly to level with the edges.

Ingredients you will need

Mounds Bar