Table of contents

• More Thanksgiving recipes
• Vintage Cookbooks

This cookbook, Turkey, The Bird For All Seasons (1984), is full of fall recipes ranging from main dishes, to baked goods and more perfect your Thanksgiving dinner! This vintage cookbook helps home cooks preserves culinary practices of the 1980s with simple, made from scratch food.

This cookbook, The Thanksgiving Table (2001), is full of fall recipes ranging from main dishes, to baked goods and more perfect your Thanksgiving dinner! This vintage cookbook helps provide home cooks with recipes from the early 2000’s with simple holiday menu ideas.

Here are some classic recipes for cranberry chutney, pumpkin cheesecake, and spiced pumpkin pie

This cookbook, Williams-Sonoma Thanksgiving (2001), is full of fall recipes ranging from main dishes, to baked goods and more perfect your Thanksgiving dinner! This vintage cookbook provides home cooks with recipes from the early 2000’s with simple holiday menu ideas.

Here are some traditional Thanksgiving recipes for poppy-see cloverleaf rolls, buttermilk corn bread, and sweet potato biscuits.

More Thanksgiving recipes

Thanksgiving Recipes: Vintage Dessert & Pie Recipes

Vintage Recipes

Cloverleaf Dinner Rolls

Breads & Scones

Cranberry Harvest Muffins

Muffins & Quick Breads

Vintage Cookbooks

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The post Thanksgiving Recipes: Vintage Dessert & Pie Recipes appeared first on Vintage Baked Modern.

Table of contents

• Ingredients
  • Wet Ingredients
  • Dry Ingredients
  • Mix-Ins
• Homemade Ingredients
• Dietary Substitutions
  • TO MAKE VEGAN/DAIRY FREE
  • TO MAKE KETO/LOW-GLYCEMIC
• FAQ’s
• Related Recipes
• More Cookie Recipes

Toffee Chocolate Chip Cookies are rich, buttery, and loaded with chocolate chunks, toffee bits, toasted pecans, and a little bit of bourbon. My vintage inspiration for these chocolate chunk cookies with toffee recipe came from “Incredible Cookies“, published by Southern Living in the year 2000.

My vintage inspiration.

My vintage inspiration for these chocolate chunk cookies with toffee recipe came from “Incredible Cookies“, published by Southern Living in the year 2000.

If you love cookbooks…check out my Cookbook Collection!

Chunky Chocolate Toffee Cookies Recipe (2000)

From Southern Living's Incredible Cookies (2000)

Ingredients

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking, and they add moisture to baked goods.
• Bourbon is a type of American whiskey made from at least 50% distilled corn and aged in oak barrels.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Dry Ingredients

• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, that helps retain moisture and produces a light, tender texture in baked goods.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a natural rock salt mined near the Himalayas that contains trace minerals

Mix-Ins

• Chocolate chips are cocoa solids and cocoa butter and depending on their cocoa content will vary in sweetness. They range from dark chocolate (50-90% cocoa solids), semi-sweet chocolate (40-60% cocoa solids) and milk chocolate (10-40% cocoa solids). For this recipe use semi-sweet chocolate chunks.
• English Toffee bits with chocolate are crushed Heath candy bars with a crunchy, buttery toffee that is coated in milk chocolate.
• Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.

Homemade Ingredients

VANILLA: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

• Use a premium gluten-free flour blend such as King Arthur Measure for Measure.
• Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
• Add 1-2 tablespoons additional liquid (use the same liquid called for in the recipe) to help hydrate the flour.
• Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tends to burn baked goods before the center is cooked through.
• Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter a maximum of 1-2 days. The refrigerator will dry out baked goods, so it is best to freeze up to 6 months.

TO MAKE VEGAN/DAIRY FREE

• Swap out the butter with unsalted vegan butter sticks such as Violife.
• To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
• Replace the dairy with unsweetened oat or almond milk.

TO MAKE KETO/LOW-GLYCEMIC

• Swap out the sugar with monkfruit such as Lakanto Monkfruit Sweetener which mimics granulated sugar. Although the product suggests using a 1:1 swap, I find it too sweet and use a little less.
• Swap the white flour for almond flour or coconut flour. Both are delicate, dense flours that tend to brown faster, so bake at lower temperature for a little longer. They also require a bit more moisture, so add 1-2 tablespoons additional liquid (the same liquid called for in the recipe) or add 1 extra egg to help hydrate the flour.

FAQ’s

Related Recipes

• Old-Fashioned Toffee
• Toffee Pecan Cookies
• Classic Chocolate Chip Cookies
• Cranberry Oatmeal White Chip Cookies
• Old-Fashioned Molasses Cookies

Print

Toffee Chocolate Chunk Cookies

Course Dessert

Cuisine American

Keyword 1970’s, cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 36

Author Apryl Niksch

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• baking sheet
• Silpat baking mat
• cookie scoop

Ingredients

WET INGREDIENTS

• 1 c. unsalted butter room temp
• 1 c. sugar
• ½ c. brown sugar
• 1 egg + 1 yolk
• 1 Tbsp. vanilla

DRY INGREDIENTS

• 2 ½ c. unbleached flour
• 1 Tbsp. cornstarch
• ½ tsp. baking powder
• 1 tsp. salt

MIX-INS

• 1 c. semi-sweet chocolate chunks
• 1 c. toffee bits (with chocolate)
• ⅔ c. pecans rough chop

Instructions

PREP

• Gather equipment: mixer with paddle attachment, measuring cups & spoons, parchment sheets or silicone baking mat, cookie sheets
• Rough chop the pecan and place on baking sheet at 350° for 5-8 minutes.
• Prepare baking sheets with parchment paper. Whisk together dry ingredients.

MAKE BATTER

• Beat together butter, sugar, brown sugar, egg and yolk, and vanilla. Mix until light and fluffy.
• Add dry ingredients and mix together.
• Add in chocolate chunks, toffee bits, and pecans and mix until just incorporated.
• Use a medium cookie scoop and drop dough on baking sheets roughly 1" apart.
• If time allows, place cookie pucks in airtight container and chill one hour or overnight.

BAKE

• Bake at 350° for 13-15 minutes. Let cookies cool and store in air-tight container.

Notes

Toss chocolate chips or other mix-ins in flour before adding them to the batter to evenly distribute them in the batter.

For bakery style cookies-place a few chocolate chips on top of the cookie puck.Use your favorite chocolate chips such as semi-sweet, bittersweet, white chocolate chips, toffee bits or a combination.

If time allows, let the batter rest as hydrating the flour is an important step for a light and tender bake. This step will also let the bourbon flavor meld into the batter.

You can make the batter ahead of time and place in the fridge and scoop batter when needed or scoop the batter into balls and freeze to bake later.

More Cookie Recipes

Leave a comment below and let me know how it turned out for you!

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The post Toffee Chocolate Chip Cookies appeared first on Vintage Baked Modern.