Crunchy Toffee Chocolate Chip Cookies
Recipe: #5075
March 30, 2012
Categories: Picnic, Oven Bake Special Diet - Weight Watchers etc., Sugar Substitute, more
"I played with a King Arthur flour recipe and got these crunchy buttery delights. Yum! You can use all whole wheat flour if you don't have barley flour, but the barely flour gives it a milder taste. To ensure crunchiness, be sure to bake these cookies thoroughly; they should be golden brown all over, without any hint of softness in the center. They also stay rounded and don't spread much."
Original is 30 servings
Ingredients
Nutritional
- Serving Size: 1 (31.2 g)
- Calories 140.9
- Total Fat - 7.5 g
- Saturated Fat - 4 g
- Cholesterol - 7.2 mg
- Sodium - 43.8 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 1.1 g
- Sugars - 8 g
- Protein - 1.5 g
- Calcium - 9.4 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F Lightly grease 2 baking sheets.
Step 2
Beat the butter, oil sugars, vanilla, salt and instant coffee in a large bowl until smooth.
Step 3
Beat in the vinegar, egg, baking soda and baking powder until well combined.
Step 4
Stir in the flours until well combined.
Step 5
Stir in the chocolate chips, toffee bits and pecans, if desired. *The dough will appear oily.
Step 6
Scoop out 1 inch balls and place on baking sheets. They don't need to be spaced far apart because they don't spread much. *I tried flattening some but didn't like them as much.
Step 7
Bake 14-16 minutes, reversing trays half way through, until golden brown all over with no hint of softness in the center.
Step 8
Remove from oven and allow cookies to cool 5 minutes on baking sheets before transferring to racks or paper bags to cool completely.
Tips
No special items needed.
4 Reviews
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