Chocolate Dipped Toffee Cookies
- BAKE: 12
- SERVES: 8
METHOD (Makes 8 Cookies)
Place the cookie mix, water and butter (or oil) into a bowl.
Using a wooden spoon, mix together to form a dough.
Divide the dough into 8 equal sized balls.
Place them well spaced apart on 1 or 2 lined baking sheets.
Slightly flatten each dough ball
Bake in a preheated oven 180°C (375°F, Gas Mark 5) for 10-12 minutes or until the edges turn golden brown.
Allow to cool on the baking sheets before removing.
Place the chocolate into a heatproof bowl and melt over simmering water.
Take a cookie and dip one third into the chocolate and place onto a sheet of grease proof paper to dry. Repeat with the remaining cookies.
“With two Wright's loaves currently in the oven, I just had to thank you for the time and energy you have saved me since I discovered your cake mixes. The ginger loaf is so moist it needs no butter, and I add chopped walnuts to my other favourite - the Toffee Cake Mix. Both can be baked several days ahead as they keep so well, and as they cut into so many slices they can feed a lot of people. I bake a great deal for church coffee mornings and for other voluntary events, so to be able to pop paper linings in my loaf tins and make up the mixtures in a couple of minutes is such a boon. Thank you again, and best wishes. Kind regards, ”Jean Brown
You could go for a chocolate overload on these delicious cookies by adding 100g of Chocolate Chips to the cookie dough before baking and ultimately plunging them in melted chocolate!