BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES RECIPE BY TASTY
|6 tablespoons unsalted butter|
|¾ cup light brown sugar, lightly packed|
|1 teaspoon kosher salt|
|water, as needed|
|1 cup unsalted butter|
|4 ice cubes|
|¾ cup granulated sugar|
|1 ½ cups dark brown sugar, packed|
|2 teaspoons espresso powder|
|2 teaspoons kosher salt|
|½ teaspoon baking soda|
|2 large eggs|
|2 teaspoons vanilla extract|
|2 ½ cups all purpose flour|
|6 oz cacao chocolate, 50-70% cacao, chopped|
|flaky sea salt, for sprinkling|
- Make the toffee: Line a baking sheet with parchment paper.
- In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
- Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.
- Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
- Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
- In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
- Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated.
- In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
- Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
- Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.
- Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
- Using a large ice cream scoop or a ½ cup (65 g) measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.
- When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.
- Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.
- Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.
- Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.
Calories 609 calories, CarbohydrateContent 74 grams, FatContent 31 grams, FiberContent 4 grams, ProteinContent 8 grams, SugarContent 38 grams
BAKED TOFFEE APPLES RECIPE BY TASTY
Provided by: Matthew Cullum
Yield: 4 servings
|1 apple, diced|
|1 tablespoon brown sugar|
|1 teaspoon cinnamon|
|½ teaspoon nutmeg|
|1 sheet puff pastry|
|2 tablespoons toffee sauce|
|1 egg, for egg wash|
|vanilla ice cream|
- Preheat oven to 375°F (190°C ).
- In a small saucepan, cook the apple, brown sugar, cinnamon, and nutmeg over a medium-low heat until softened.
- Cut three thin strips on a chilled sheet of puff pastry.
- Cut two of the strips into four and make a small lattice pattern with them. Repeat to make three more lattices.
- Cut the tops of the apples and scoop out the insides carefully with a melon baller.
- Mix some of the toffee sauce in and fill with the toffee apple mixture.
- Place the lattices on top of each apple and drape the remaining strips around the lattice, cutting off any overhang.
- Place apples in an ovenproof dish, brush the pastry with egg wash and sprinkle over some more brown sugar and cinnamon.
- Bake for 20 minutes.
- Serve with ice cream and more toffee sauce.
Calories 572 calories, CarbohydrateContent 83 grams, FatContent 26 grams, FiberContent 9 grams, ProteinContent 7 grams, SugarContent 41 grams
HONEYCOMB TOFFEE RECIPE BY TASTY
Provided by: Tasty
Yield: 8 servings
|2 cups sugar|
|½ cup light corn syrup|
|⅓ cup water|
|1 tablespoon baking soda|
|1 cup dark chocolate|
|sea salt, to taste|
- Line a 9″x9″ (23cmx23cm) baking dish with parchment paper and grease thoroughly.
- Set aside a metal whisk and one Tablespoon of baking soda.
- In a large saucepan (bigger the better – as this will more than triple in size) over medium/high heat–combine sugar, corn syrup, and water.
- Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat–without stirring–until the mixture reaches 300˚F (150˚C).
- Remove from heat and ~working quickly~…add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds–to prevent deflating the toffee). The mixture will begin to expand, quickly pour it into the prepared pan and leave to set DO NOT MOVE for one to two hours.
- Once the toffee has cooled and set, remove from pan and using a blunt object, shatter the toffee into bite size pieces.
- Melt chocolate in a microwave safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
- Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
Calories 267 calories, CarbohydrateContent 52 grams, FatContent 8 grams, FiberContent 1 gram, ProteinContent 1 gram, SugarContent 49 grams
TOFFEE CHIP COOKIE BOTTOM CHEESECAKE RECIPE BY TASTY
Provided by: Tikeyah Whittle
Total time: 6 hours
Prep time: 20 minutes
Cook time: 1 hours 40 minutes
Yield: 8 servings
|1 batch Brown Butter Toffee Chocolate Chip Cookie|
|1 batch cheesecake batter, omit freeze-dried strawberries|
|hot water, for baking|
|½ cup dark brown sugar|
|¼ cup heavy cream, room temperature|
|2 tablespoons unsalted butter|
|1 teaspoon McCormick® vanilla extract|
|¼ teaspoon flaky sea salt|
|2 tablespoons mini chocolate chips|
- Preheat the oven to 350°F (180°C).
- Wrap the outer bottom of a 7-inch (18 cm) springform pan with 2 layers of foil, going at least halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath. Then, line the inside bottom of the pan with parchment paper.
- Press half of the cookie dough evenly against the bottom and about ⅓ of the way up the sides of the pan. Pour in the cheesecake batter.
- Place the springform pan in an 11-inch (27-cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45–55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool. Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
- Reduce the oven temperature to 325°F (160°C). Line a baking sheet with parchment paper.
- Using a #30 (1-ounce) scoop, scoop the remaining cookie dough onto the prepared baking sheet. You should get about 18 cookies. (Alternatively, wrap the remaining dough in plastic wrap and store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.)
- Bake the cookies for 12–15 minutes, until the edges brown slightly. Remove from the oven and immediately sprinkle the cookies with flaky sea salt. Let cool on the baking sheets for 10–15 minutes, then transfer to a wire rack to cool completely. Cut 2–3 of the cookies in half, then crush 2–3 more for topping the cheesecake. Reserve the remaining cookies for another use.
- Make the toffee sauce: In a medium pot, combine the brown sugar, cream, and butter. Cook over medium-low heat for 3–4 minutes, until starting to thicken. Add the vanilla and flaky salt and cook for another minute, until the salt dissolves.
- Pour the sauce into a heatproof jar, cover, and let cool at room temperature. The sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
- Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake around the sides of the pan, then release the springform. Transfer the cheesecake to a serving platter.
- Top the cheesecake with the toffee sauce, halved cookies, crushed cookies, and mini chocolate chips.
- Slice and serve.
Calories 129 calories, CarbohydrateContent 13 grams, FatContent 9 grams, FiberContent 0 grams, ProteinContent 0 grams, SugarContent 11 grams
BEST TOFFEE EVER – SUPER EASY RECIPE | ALLRECIPES
Provided by: FUNKYSEAMONKEY
Total time: 1 hours 40 minutes
Prep time: 10 minutes
Cook time: 30 minutes
Yield: about 2 1/2 pounds
|2 cups unsalted butter|
|2 cups white sugar|
|¼ teaspoon salt|
|2 cups semisweet chocolate chips|
|1 cup finely chopped almonds|
- Combine butter, sugar, and salt in a large, heavy-bottomed saucepan over medium heat; stir constantly in one direction until butter is melted, about 5 minutes.
- Meanwhile, line a 9×13-inch baking dish with a sheet of parchment paper, letting it overhang two sides of the dish.
- Once the butter has melted, stop stirring and bring mixture to a boil. Once boiling, cook, stirring only 2 to 3 times, until it turns a dark amber color and the temperature reaches 285 degrees F (137 degrees C) on a candy thermometer, 20 to 30 minutes.
- Immediately pour toffee into the prepared baking dish. Sprinkle chocolate chips on top and let sit until they soften, 1 to 2 minutes. Use a spatula to spread softened chocolate into a thin, even layer. Sprinkle nuts over the chocolate and press down slightly; wearing a plastic bag over your hand will minimize the mess.
- Place toffee in the refrigerator until set, about 1 hour.
- Lift hardened toffee out of the baking dish with the parchment paper. Break into pieces and store in an airtight container.
Calories 226 calories, CarbohydrateContent 20 g, CholesterolContent 30.5 mg, FatContent 16.9 g, FiberContent 1.1 g, ProteinContent 1.5 g, SaturatedFatContent 9.3 g, SodiumContent 101.1 mg, SugarContent 18.4 g
TOFFEE TILES RECIPE BY TASTY
Provided by: Aza Simperson
Yield: 15 servings
|6 tablespoons salted butter|
|¾ cup light brown sugar, lightly packed|
|1 teaspoon kosher salt|
|10 almonds, finely chopped|
|1 milk chocolate bar|
|⅛ teaspoon pink sea salt|
|1 tablespoon butter|
- Line the baking tray with parchment paper.
- In a saucepan, mix together the butter, sugar and salt. When the temperature reaches 260°F, remove from heat.
- Sprinkle the chopped almonds into the mixture and mix them in thoroughly.
- Pour the mixture into the baking tray.
- Put the baking tray into the freezer for 30-45 minutes.
- Melt the chocolate bar and mix it with salt, and melted butter until combined.
- Remove the toffee from the freezer and break it into chunks. Coat it in the melted chocolate mixture.
- Place the chocolate covered toffee pieces back onto the parchment-lined baking tray and keep in the freezer for 15 minutes.
- Remove the chocolate covered toffee from the freezer and plate. Enjoy with a glass of milk!
Calories 119 calories, CarbohydrateContent 11 grams, FatContent 8 grams, FiberContent 0 grams, ProteinContent 0 grams, SugarContent 10 grams
CHEWY CHOCOLATE CHIP TOFFEE COOKIES RECIPE BY TASTY
Provided by: Lyle Alvarez
Yield: 18 servings
|2 ½ cups flour|
|¾ cup sugar|
|1 teaspoon kosher salt|
|2 teaspoons baking powder|
|1 ½ cups light brown sugar|
|14 tablespoons unsalted butter|
|1 ½ teaspoons vanilla extract|
|1 ¾ cups milk, chocolate chips|
|½ cup toffee bits|
- Preheat the oven to 375°F.
- In a large bowl, mix together the flour, sugar, kosher salt, and baking powder.
- Melt the butter in a saucepan over medium high heat.
- In a medium bowl, whisk together the brown sugar, vanilla, and melted butter. Add the eggs to the butter mixture and whisk until completely combined.
- Slowly fold the butter mixture into the dry ingredients.
- Fold the chocolate chips and toffee bits into the dough.
- Line a baking sheet with parchment paper. Then, add large scoops of the dough to the baking sheet.
- Bake for 11-16 minutes or until the top of the cookie is just golden brown. Rest the cookies to let them finish cooking through and to let them set.
- Serve while warm.
Calories 238 calories, CarbohydrateContent 31 grams, FatContent 11 grams, FiberContent 0 grams, ProteinContent 3 grams, SugarContent 19 grams
BROWN BUTTER AND TOFFEE CHOCOLATE CHIP COOKIES RECIPE | BON APPÉTIT
Provided by: Kate Davis
Yield: Makes about 20
|1 cup (2 sticks; 227 g) unsalted butter|
|2 cups (250 g) all-purpose flour|
|1 teaspoon baking soda|
|¾ teaspoon kosher salt|
|1 cup (packed; 215 g) dark brown sugar|
|⅓ cup (73 g) granulated sugar|
|2 large eggs, room temperature|
|2 teaspoons vanilla extract|
|2 1.4-oz. (80 g total) chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces|
|1½ cups (216 g) chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)|
|Flaky sea salt|
- Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly, until cool enough to touch (like the temperature of a warm bath), about 10 minutes.
- Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
- Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
- Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3″ apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
- Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.
Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.