Lightly grease or paper-line cookie sheets.
pkg.) HERSHEY'S Milk Chocolate Chips to basic chocolate batter. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips, Mini Chips Semi-Sweet Chocolate OR 2 cups (11.5-oz.
CHOCOLATE CHOCOLATE CHIP COOKIES: Add 2 cups (12-oz.Cool slightly remove from cookie sheet to wire rack. Place graham crackers side-by-side, face up, in a single layer on the. Line a large jelly roll baking sheet (mine was about 11×15 inches) with a Silpat baking mat or parchment paper. Drop by rounded teaspoons onto ungreased cookie sheet. 1 cup chocolate chips 1/2 cup HEATH bits o’brickle Optional: festive sprinkles for sprinkling all over Here’s what you do: Preheat oven to 350 degrees F. Stir together flour, cocoa and baking soda gradually add to butter mixture, beating until well blended.
Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy.& I never buy real butter either…I use country crock margarine for everything…even does cause some issues with baking but so far it’s never given me a problem with any candy I’ve made…but the whole reason I even started this comment or maybe I should call it an essay (or some thing like that) was to ask if this would still work if I chose to add some instant coffee crystals to the mixture when I first combine everything.how much would you maybe suggest/recommend I use?.I’m thinking 1-2 tsps? I’m not adding any sort of chocolate at all…I would but I don’t have any chocolate at home & I’m not walking in 102° weather to go get any either…so it’s just the toffee as written in your recipe & folgers instant coffee crystal’s added in…. It started with the $5 nestle fudge kit they sell during the holidays, then I started experimenting, different chocolate chip combos, extracts, add-ins, toppings, used candy bars instead of chocolate chips, condensed milk instead of evaporated, fluff instead of mini marshmallows, the combinations are endless… then one day I wanted some caramel & I’ve just about got that down pat too…caramel sauce that is…I never have corn syrup & haven’t found any recipes for soft caramels without it…but I have done all this candy making without ever having a candy thermometer…I don’t even try the water thing where you put a drop of your sugar mixture into a clear glass of water & see what stage your sugar is at by how it settles/disperses in the water.I’ve never been able to get the quite right either….ANYWAYS….I’ve made your toffee recipe 4 times now going to make my 5th after I send thi’s & I have had great results every time.I now own a set of stainless steel copper bottom heavy pots & pans but since I never cook my sugar dry i haven’t noticed a real big difference between them & my usual scratched up barely there non-stick Teflon cookware.
Thank you for this recipe…I have no experience with candy making nor do I own the “necessary equipment”(candy thermometer, heavy pans, etc) I’ve just got a sweet tooth from hell & not nearly enough sweets around my house to satisfy it but so far I have had nothing but good outcomes every time I’ve spontaneously decided to make some candy…except for rock candy.that never works out for me…but I’ve now done many batches of fudge (that’s what started my candy making adventure about a year & a half ago) & each was successful.
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