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Tiny Chocolate Chunk and Toffee Cookies
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Tiny Chocolate Chunk and Toffee Cookies

20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup firmly packed brown sugar
8 Tbsp (1 stick) unsalted butter, at room temperature
1 tsp vanilla extract
1 egg
6 oz semi-sweet chocolate, cut into 1/3-inch pieces
1 cup (5 oz.) chopped chocolate-covered toffee
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Let's Make It
1
Preheat an oven to 375°F. In a bowl, sift together the flour, baking soda and salt. Set aside.
2
In a large bowl, combine the brown sugar, butter and vanilla. Using an electric mixer set on high speed, beat until light and fluffy. Beat in the egg. Reduce the speed to low, add the flour mixture and mix just until incorporated. Then mix in the chocolate and toffee.
3
Spoon the batter by heaping teaspoonfuls onto ungreased baking sheets, spacing the cookies about 2 inches apart.
4
Bake until golden brown, about 10 minutes, switching the pans and rotating a half turn halfway through baking. Transfer the cookies to racks to cool.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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