Traditional recipes

Milk Chocolate Cookies with Ginger and Toffee Recipe

Milk Chocolate Cookies with Ginger and Toffee Recipe

Milk chocolate cookies with ginger and toffee

We use crystallized ginger in these revved up chocolate chip cookies specifically because it’s as sparkly as any New Year’s Eve dress worth its price in glitter.

Ingredients

  • 1 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 2 sticks butter (1 cup), softened
  • 1 egg
  • ¼ teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coarsely chopped crystallized ginger
  • 1/3 cup Heath brand toffee bits
  • 1 cup coarsely chopped milk chocolate

Directions

Preheat oven to 375 degrees.

Mix sugars and butter in large bowl until creamy. Add egg, espresso powder, and vanilla extract, and mix until even creamier. Stir in flour, baking soda, and salt and mix until just combined. Stir in ginger, toffee, and chocolate.

Drop dough by rounded tablespoonfuls about 2 inches apart onto parchment-lined cookie sheet. Bake 6-8 minutes, or until just golden. Cool slightly; remove from cookie sheet and let cool completely.


I am a fan of simple no-bake desserts during the holidays. Who has time to spend hours in the kitchen? This recipe takes around 10 to 15 minutes of prep time and, as most of my recipes, uses items you can find at any grocery store. It’s also naturally gluten-free.

What you need to make Chocolate Toffee Fudge

  • Chocolate melts, chocolate bark, or chocolate chips in your choice of flavor (dark, semi-sweet, milk, or white)
  • toffee chips ( I use Heath toffee chips. You can find them in the baking aisle. If you prefer, you can purchase a Heath bar and crush it to use instead.)
  • Sweetened condensed milk
  • vanilla extract (use real vanilla extract, not imitation)
  • Marshmallow cream (or Marshmallow fluff-it’s called different things in different regions)

How to Prepare the Fudge

  • Place the chocolate and sweetened condensed milk in a microwave-safe bowl. Microwave on high for 1 minute. Stir. If chocolate is not completely melted and smooth, return to the microwave for an additional 30 seconds to 1 minute, stirring after every 30 seconds.
  • Add vanilla extract. Stir until well mixed.
  • Stir in marshmallow cream and toffee chips until blended.
  • Place a piece of waxed or parchment paper in a 9″ by 9″ baking dish. Spritz with nonstick cooking spray.
  • Scrap fudge evenly into the baking dish. Place in the fridge or the freezer until hardened, approximately 1 to 2 hours. Cut into squares.

How to Store the Fudge

Wrap the fudge in waxed or parchment paper and store in an airtight container. Store in a cool dark place in the pantry for up to a week. The fudge can be kept in the refrigerator for up to 1 month or in the freezer for up to 2 months. This is a good make-ahead recipe for when you need an unexpected dessert.

Printable Recipe


Caramel chocolate, or ginger and orange? Tamal Ray’s freezer cookie recipe

On a roll: Tamal Ray’s freezer cookies. Photograph: Yuki Sugiura/The Guardian. Food styling: Valerie Berry.

On a roll: Tamal Ray’s freezer cookies. Photograph: Yuki Sugiura/The Guardian. Food styling: Valerie Berry.

There are times when I need a quick fix of baked goodness a bite of crisp, chewy comfort to soothe a long day at work.

When spending more time on my feet in the kitchen isn’t an option, freezer cookies are the perfect solution. A modest amount of preparation is done ahead of time, on a day when you’re bright-eyed and bushy-tailed, then all that’s required is a few minutes in the oven before you’re enjoying the healing power of a freshly baked cookie – maybe with a scoop of ice-cream.

Prep 20 min
Cook 15 min
Makes 15

100g white caster sugar
100g light brown muscovado sugar
160g unsalted butter
1 medium egg
40g golden syrup
200g plain flour
1/2 tsp baking powder

For the caramel chocolate cookies
100g mini fudge pieces
150g milk chocolate, roughly chopped

For the oat, ginger and orange cookies
1 orange, zest only
80g porridge oats
50g crystallised ginger

Start by beating the sugars and butter until creamy. Tip in the egg, syrup, flour and baking powder, and stir to form a dough, then work in either the fudge and chocolate, or the orange zest, oats and ginger, until evenly dispersed.

Form the dough into a log and lay it on a large rectangle of greaseproof paper. Roll up the paper around the dough and twist the ends to seal. Put in a zip-seal bag and store in the freezer.

When you’re ready to bake, remove the log from the freezer and, when soft enough to slice, use a bread knife to slice off discs roughly 1cm thick. Lay on a baking sheet lined with greaseproof paper and bake at 190C (180C fan)/gas 6 for 12 minutes, until golden-brown around the edges.


'Symphony' Almond Toffee Milk Chocolate Chip Cookies

A re you ready for these 'Symphony' Almond Toffee Milk Chocolate Chip Cookies?

Get the party started! They are ready to perform for you, right into your mouth!!

So, have you ever had a 'Symphony' bar from Hershey's?

A 'Symphony Bar' is divinely, blissful creamy milk chocolate packed with crunchy toffee and almonds. *Be still, my heart*

"The name "Symphony" is given to these bars because it is supposed to be a treat to the mouth in the same way music is to the ears."

I think Wikipedia got it right!

You know putting these candy bars in chocolate chip cookies makes them doubly, sinfully delicious, right.

🙂 "Have mercy!!", as Jesse would say from 'Full House'. (I always loved that show back in the late 80's to mid 90's!) When I reflect back at photos in that time era, literally 'Flashback', I was quite the 'fashionista'! Madonna look-alike clothes from head-to-toe for sure! Hey now! It was a fun era!

These cookies are slightly modified from that recipe and they are super-duper!


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Ah. May. Zing. Sweetness of the toffee and chocolate in a perfect scone. Easy recipe to follow, will definitely make again.

Overall, great recipe. I made several changes and it still worked out great. We had to leave out the toffee chips (didn't have them) and the walnuts (Child alergic), still, the family loved them. What is not to love--essentially chocolate chip cookies for breakfast. I think I would have enjoyed it more if I could have used all the ingredients called for.

These were great. Very light and not as dense as most scones. I didn't have whipping cream and used heavy cream which worked just as well. Instead of chocolate chips and toffee bits, I used mini-chocolate chips, dried cherries and walnuts. delicious. It's posted on our blog - A Twist on an Epicurious Favorite - Chocolate Chip-Dried Cherry Scones http://bit.ly/eR5Ju6

subbed dried blueberries and lemon essence. Raves all around. Tried savoury version with same base and blended parma and rosemary, topped with cornmeal, excellent results. Great with chowder! Cold, wintery nights topped with chowder or bisque served with these will never be the same again!

Oh my gosh! This is one of the best scone recipes I have tried so far! Just made my second batch in less than a week. Entire family gobbled them up so fast! Will attempt subbing chocolate chips, toffee and walnuts for dried blueberries and lemon (husbands fav)

Delicious and easy to make! The recipie made 12 big scones that all of my friends loved. Very easy to make since you don't have to cut in any butter!

I had a cup of cream to use up so I made a half recipe for the toffee-obsessed boyfriend. I used 1/2 cup toffee bits, 1/2 cup chopped chunk dark chocolate and 1/4 cup carmelized cocoa nibs thrown in. I even screwed up and accidentally turned the cream into butter, but I mixed in the dry stuff anyway and in the end it didn't make any difference. Next time I won't even bother to whip the cream. The dough was fairly sticky, and by then it was too hot in the kitchen so I put it in the fridge until I was ready to bake late in the day. These were orgasmic, and made about 8 fairly large domed scones, with a delicate crumb and not too much mixins. Will definitely make again.

Followed the recipe except for subbing chopped almond roca for the walnuts and toffee. These were easy and delicious, much better than the dry scones you can purchase - not that messy - a cross between the mess of yeast dough and a piecrust. Made two 8" rounds and cut into 16.

Everyone loves these. To save time when I make them in the mornings, I mix all the dry ingredients in a bowl or ziploc and set aside and put the mixing bowl for the cream and the beaters in the fridg or freezer.In the morning I quickly whip the cream and continue with the recipe. I, too, shape into two rounds and cut each into 8. They are plenty big. The sticky dough is worth the effort. I follow the recipe to a "T" and have never been disappointed

These were pretty good but I don't quite think 4 stars. It took about 30 minutes before they turned golden brown. I had no problem with the dough--used my Kitchenaid with the dough hook to knead into a ball. Wedges looked great on the pan before I put them in the oven but they did not hold their shape well at all--just blobs when they were done. Seemed a bit dry to me but I just spread on extra butter before eating and that took care of it.

I have to admit I did not follow the recipe exactly as -is. I did not have English toffee bits so I substituted white chocolate chips. I also left out the walnuts as I was making these for a friend and her 4 year old daughter and was unsure if the daughter had a nut allergy. Next time I will make the recipe as-is so I know what I missed by not having the toffee bits! After adding the whipped cream, I did find the dough to be a bit sticky to work with, but I solved that problem by mixing it with my hands. The scones turned out beautifully. They warm up nicely, too. I also made the tangerine and cranberry scones on this site. It was nice to be able to compare a whipped-cream scone to a butter-and-egg scone. I have to say, I liked them both.

I make these scones with blueberries and white chocolate chunks (Starbucks idea but these are WAY better). I get a requests for these for every brunch I host. They are a little bit of work and messy, but totally worth it.

These are amazing. Halfway through making them I swore I would not make them again because they were so messy. I used a too-small bowl to mix and it overflowed from the top. I ended up just dumping all the ingredients onto a granite surface to incorporate. They turned out wonderfully! They save really well, also. Several days later they are still good after being heated for 15 seconds in the microwave. Highly recommended!

I love this recipe because I always get really moist scones. I like the moist dense ones rather than the bready kind. I left out all the chocolate and toffee stuff and made it with just currents and another batch with just ginger. It comes out moist and delicious every time. And. actually 2 cups of whip cream is less calories than the amount of butter that some recipes call for.

My dough ended up too wet to roll out. I ended up dropping spoonfuls onto a cookie sheet lines with parchment paper and sprayed with cooking spray (I hate buttering pans!). My guess is that I didn't whip the cream long enough. They still taste great, though! Even if they're not right out of the oven, microwave them for a few seconds, and they're yummy!

I made two half batches, one without whipping the cream and one with whipping the cream as stated in the recipe. The scones made without whipping the cream first were definitely flatter and spread out wider than the batch made with the whipped cream. I think it is worth taking the extra couple of minutes to whip the cream. I made 2 rounds which each cut into 8 scones which were still pretty big so next time I will try using my round cutter to make the traditional oven scone shapes from Scotland. I had no problems with the dough with either batch. I left out the nuts for the kids and they loved them.

This is the most delicious scone with chocolate and toffee that just oozes when eaten warm! This is often requested by friends and family!

For those looking for a way to lighten this recipe, I've had good success with using 1 cup whipping cream and then gradually adding skim milk to the dough until it comes together (usually about 3/4 cup). Skip the butter glaze and instead glaze with skim milk. And if I make a whole batch, I made two dough rounds and cut each into 8 scones. I've tried using all skim milk, but in my opinion the texture and taste really suffer.

i love to make scones and am so glad that i found this recipe. made it for the first time to take to an event and got RAVE reviews! followed reviewers who said to reduce the baking powder to 1T, 1/4t., upped the toffee bits to 1 cup, used regular toffee bits rather than choc covered (which i think would have been serious overkill). didn't have 2 full cups of whipping cream so used about 1/2 cup of 1/2 & 1/2 to make up the difference. whipped that all up but not to hard peaks. dumped all of the dry ingredients into my kitchenaid bowl, whipped the cream with my hand blender, folded together, then used the bread hook to knead the dough. dough was pretty sticky but using enough flour on the counter and hands proved sufficient. made 2 balls/disks and cut each into 8 wedges. didn't even bother with the butter and extra sugar and they were over the top! will be using the basic dough to make other variations -- apricot, rum raisin, etc.

The previous reviewers were right that these are easy and absolutely delicious. I cut the baking powder and didn't whip the cream like suggested and got light, fluffy scones. I had trouble, though, with kneading, shaping, and cutting the dough it was incredibly soft, sticky, and hard to work with. My advice is, after folding in the cream, just mix it gently in the bowl with a wooden spoon and then drop heaping tablespoonfuls of the dough onto parchment-lined baking sheets. Seventeen minutes was a perfect baking time, I found, and they slid right off the parchment perfectly. They aren't perfect wedges this way, but I yielded about 30 scones that were 2 to 3 inches in diameter I can't imagine wanting them bigger, and they'll feed more people that way. Will definitely make again (and would bump up to 1 c. of toffee).

I'm always looking to cut calories and fat so made these with skim milk rather than cream. The dough was a pain and I ended up with wonderful biscuits. The next time I used single serving greased and floured heart shaped pans and my daughters were thrilled. I'm sure that they are that much better with the cream but if you want to lighten up the recipe, I recommend using skim milk and forgoing the traditional scone shape. Just wonderful!

The moisture and lightness of this scone is unlike anything I've experienced before with scones. For those who are expecting a more dense, buttery, flaky crumb, you might want to keep on looking, but I would still recommend this recipe. They're basically miniature, creamy, light cakes! MMMM. I might add peanut butter chips next time.

I served this for brunch and everyone was delighted. The lemon cream scones on this site are also delicious and I often substitute other flavors for the lemon peel.

I agree with the previous reviewer. Probably the best scone recipe I've ever tried. My fiancee is a scone fanatic and these are by far his favorite. Will make it over and over again!

So yummy! I was intrigued by the fact that this scone recipe didn't use butter but whipping cream instead. Fresh out of the oven, the toffee bits were chewy and the scone was very moist. Scones were still good after 2 days and although the texture changed (became a bit more crumbly and dry), they were still outstanding! Probably the best scone recipe I've tried!


Easy Toffee Bars

You’re going to go crazy for these Easy Toffee Bars! Simply delicious cookie bars topped with milk chocolate and pecans! Just fantastic!

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The boys and I are making up cookie trays today and despite all of the yummy treats on them, we needed just one more thing…. These Easy Toffee Bars were the perfect addition! Seriously, they take about 5 minutes to whip up, 15 minutes in the oven, and about a half an hour to cool and set up.

I ended up making a double batch because we needed quite a few and several bars seemed to magically disappear when my boys were hovering around the kitchen… It’s a mystery.

So let me tell you what I love about these bars. They’re easy. So easy. Butter, brown sugar, egg, vanilla, flour. Boom! The topping is melted milk chocolate chips and pecans. I have been known to use Hershey’s bars in place of the chocolate chips if I have some on hand. Always a good call!

I used pecans because we have some raw walnut allergies in the family but walnuts would also be delicious in this recipe, or even sliced almonds! Yum!

I like to score the bars while they are still warm but you can skip this step if you like. I just use my pizza cutter and it makes the cutting of the bars easier later on. Your call.

I like to cut the bars into squares and then cut the squares in half. I think they’re easier to hold and they look super cute like that on the cookie trays.


Toffee & Milk Chocolate Chip Cookies

Hi friends! Happy first weekend of summer. I’ve got some delicious chewy chocolate chip cookies for you, with gooey milk chocolate and chewy toffee bits. I have booked a babysitter for the whole day tomorrow so Adarsh and I can have some time together and do grown-up things like go for a bike ride and go watch The Incredibles. Wait.

First, I would like to walk you through a day in our last weekend.

(5:46 a.m.) Everett, two years old: MORNING TIME! Mama look, mama LOOK! *cackles* mama me naken (his clothes and diaper are gone as he climbs all over me). I rub my eyes, grunt, and reluctantly pad downstairs to make Fathers Day brunch, a South Indian breakfast of sambhar (lentil and vegetable stew) and dosa (rice pancakes).

Everett: Me want wallawellon. (Takes off at a clip, hangs off of fridge door until it opens, de-shelves everything within reach and helps himself to watermelon before I even reach the kitchen).

Everett: Me want ganana (takes banana, eats one bite, abandons banana).

Everett: Me want to stir that (eyes my bowl of crepe batter, grabs the bowl of crepe batter, ACHOO ACHOOOOOOOOOOO sneezes twice in the bowl of crepe batter.) Me need Tylenol.

Everett: AAAAAAH! AAAAAAAHHHHHHHHHHHHHHH. (Ear-splitting screams from living room.)

I drop the bowl, go screeching around the corner.

Me: What’s wrong. (Panicked eyes searching for the source of blood and/or bodily agony.)

Everett: (With a yawn) Me cold. (He’s still naked, and super relaxed in the oversized fabric bean bag chair). Put my clothes on.

Me: What?! (Still jumpy from the momentary belief that accidental amputation had occurred.)

(Wanders off again, this time walking with legs wide apart.)

I leave the mess and sit down to drink my coffee and recover from the surge of fight or flight hormones (caffeine helps with that, right?) while the sambhar bubbles fragrantly. I wearily survey the graveyard of watermelon rinds and banana peels that is my kitchen. Everett climbs sweetly on my lap. I sigh, kiss his curls, and forgive him as I sip my coffee and receive a hard headbutt in the face. (My nose may now permanently point a bit toward East.)

Me: Happy Father’s Day, babe. (Totally haggard).

Everett: Happy Halloween. (Totally cheerful).

That, friends, is a totally average morning before 8 am for me, and is why I will be doing cartwheels out the door tomorrow.

But before that, I’m making another batch of these Skor bars in cookie incarnation and heading to a neighbour’s house for a drink on her patio this evening. I have been so humbled by the hospitality in my new neighbourhood.

This gal is one I met for 3 minutes while walking home one day – our kids are the same age so we exchanged numbers, and she invited me over to a girls’ night tonight. I am so touched by that kind of openness.

I wrote about the art of “doing” on my Instagram this week. How often I find myself wasting precious hours of my workday on “research”. I use quotes because although finding inspiration is important, it’s easy to fall into the habit of just scrolling and not doing.

I say, let’s take a break from consuming content and start CREATING it. Step away from Pinterest and make a recipe you’ve pinned. Back away from the photography inspo, pick up your camera and just chase the gooey drips. Pull the trigger and book an AirBnB. Exit the Goodreads app and grab a book. Book a sitter and go for a bike ride. Text your neighbours and invite them over for a glass of wine.

Let’s make this a summer of doing, because there’s never a perfect time for any of those things. Motivation only follows action. Are you in this with me?


Milk Chocolate Chip Toffee Pecan Cookies

These golden, thick and chewy Bakery-Style Milk Chocolate Chip Toffee Pecan Cookies are the ultimate cookies! Loaded with buttery toffee bits, milk chocolate chips and crunchy pecans, these cookies are soft on the inside and a little crispy on the outside. We just can't think of a better combination when you want to impress your discriminating taste-buds!

Milk chocolate has a special place in our hearts and we love using it!
  • Strawberry Milk Chocolate Chip Blondie Bars
  • Perfect Banana Milk Chocolate Chip Cookies
  • OMG! Ultimate Milk Chocolate Cashew Cookies
  • Milk Chocolate Hazelnut Brownie Mousse Trifle
  • Milk Chocolate Peanut Butter Truffles and these
  • Milk Chocolate Fudge Covered Popcorn Barsare just a few of our recipes!

Milk Chocolate is the mellow, velvety, smooth chocolate! YUM!

While milk chocolate and dark chocolate both use cocoa liquor, cocoa butter and sugar, milk chocolate also uses milk powder, to give its creamier taste, texture, and lighter color. No bitterness, just pure chocolate heaven!

These are great to bake, when you don't want to wait for the butter or eggs to come to room temperature and this recipe makes 18 large cookies using about 3 tablespoons of cookie dough per cookie.

No chilling, unless you want. Chilling will always make your cookies thicker though and you may have to bake a few more minutes. If you are chilling, you should go ahead an scoop your dough balls before they go in the fridge or freezer, because if you don't, it's super hard to scoop, unless you want dough to come to room temperature. I think it's just easier to do it all in one shot and minimize extra work.

Yes, you can make them smaller, depending what you baking them for and size you like. Just reduce the baking time a few minutes in that case.

Toffee and milk chocolate together is like a dream come true. Toffee is a very popular add-in and so are pecans for that matter, especially around the holidays. But of course, we don't rule them out for just the holidays! Cravings work just as well! Shall we party?


Chocolate Chip Oatmeal Toffee Cookies (our new favorite)

Today is the start of our Spring Break–well that is, as soon as the kids get home from school in a few hours! We are all very excited for the time off and have some fun things planned! To celebrate I whipped up a batch of these amazing cookies. These chocolate chip cookies are our new family favorite! The addition of chewy oatmeal and buttery toffee bits create an incredibly tasty cookie! I actually brought these cookies ( that I had in the freezer), to our Pinewood Derby last night. My boys were so anxious about their cars and the races that they didn’t head over to the refreshment table in time to get any. Since they were so disappointed to miss out, I promised to make more as an after school treat today. By the way, these cookies freeze beautifully and are nice to have on hand when you forget about a treat you were asked to provide! Ha–I am sure that never happens to you!

Once again, I will share this little tip in case you missed it before: I like to keep my chocolate chips and even the toffee bits for this recipe, in the freezer. That way when you add them it almost immediately chills the dough for you!


Spiced Toffee Cookies

My Christmas cookie baking wouldn&rsquot be complete without a good spice cookie. These Spiced Toffee Cookies fit that requirement perfectly. They&rsquore filled with a wonderful blend of spices, and the added crunch and sweetness of the toffee takes them to an all new level for spice cookies.

These cookies are soft and sweet with a bit of crunch and lots of flavor. You know I don&rsquot like to play favorites, but I think I can safely say that these are one of my all-time favorite cookies. There&rsquos just something about the combination of the flavor and texture that I find irresistible.

Don&rsquot let the long ingredient list make you hesitate to make these. There are a lot of spices here. You can make them as written or use a favorite fall spice blend if you like.

The toffee portion of these cookies comes to us in the form of toffee bits. They&rsquore one of my favorite baking ingredients, especially as a cookie add-in. I use plain toffee bits for these cookies, but they are also available with a chocolate coating. Look for them alongside the chocolate chips and other baking ingredients.

These are, well, very beige cookies. They&rsquore not exactly eye-catching on their own. Sprinkle some coarse sugar and toffee bits on each cookie before baking to add a little more interest. They&rsquoll still be quite beige, but they&rsquoll have a little more appeal that way. Any coarse sugar (like a sanding sugar or sparkling sugar) will work, but I like to use turbinado sugar for its color.

While I&rsquoll happily enjoy these cookies all year long, I especially love them this time of year. They&rsquore great for cookie swaps, homemade gifts, or just sharing with friends and family. I hope you&rsquoll enjoy them, too!


Watch the video: Isprobavanje čokolade milke s karamelom nova coko (December 2021).