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Post by Skellinton on Jan 6, 2019 19:23:38 GMT
So I bought some of the discs today but I cannot eat Skor or Heath bars due to the almond. I was hoping the Heath bits sold by the chocolate chips would not have almonds ,but they do, what do you all think would be a good substitute?
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Post by katlaw on Jan 6, 2019 20:25:49 GMT
So I bought some of the discs today but I cannot eat Skor or Heath bars due to the almond. I was hoping the Heath bits sold by the chocolate chips would not have almonds ,but they do, what do you all think would be a good substitute? I wonder if it would be worth you making your own nut free crunchy toffee? It would add to the time to make these cookies but the toffee itself is pretty easy. Like this recipeBut use no nuts. Or no almonds if you can eat other nuts. ETA: or what about this recipe to make toffee bits, you could make this one and spread chocolate on top before breaking them up. That would be pretty close to a Skor bar. Nut free toffee bits
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Post by Skellinton on Jan 6, 2019 21:12:22 GMT
So I bought some of the discs today but I cannot eat Skor or Heath bars due to the almond. I was hoping the Heath bits sold by the chocolate chips would not have almonds ,but they do, what do you all think would be a good substitute? I wonder if it would be worth you making your own nut free crunchy toffee? It would add to the time to make these cookies but the toffee itself is pretty easy. Like this recipeBut use no nuts. Or no almonds if you can eat other nuts. ETA: or what about this recipe to make toffee bits, you could make this one and spread chocolate on top before breaking them up. That would be pretty close to a Skor bar. Nut free toffee bits
Thank you so much! I am going to make my own toffee tonight using that second link. I love toffee and it is really hard to find nut free. That recipe looks super simple and how nice it will be to have toffee again! I used to eat Heath bars when I was little, but as my allergies got worse I had to give them up. Can’t wait to try these cookies tonight.
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Post by katlaw on Jan 6, 2019 22:16:13 GMT
I wonder if it would be worth you making your own nut free crunchy toffee? It would add to the time to make these cookies but the toffee itself is pretty easy. Like this recipeBut use no nuts. Or no almonds if you can eat other nuts. ETA: or what about this recipe to make toffee bits, you could make this one and spread chocolate on top before breaking them up. That would be pretty close to a Skor bar. Nut free toffee bits
Thank you so much! I am going to make my own toffee tonight using that second link. I love toffee and it is really hard to find nut free. That recipe looks super simple and how nice it will be to have toffee again! I used to eat Heath bars when I was little, but as my allergies got worse I had to give them up. Can’t wait to try these cookies tonight. Happy to help. My mom used to make that first recipe every Christmas. that is what made me think you could make some. Enjoy your toffee.
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Post by johna on Jan 6, 2019 23:53:19 GMT
thanks for sharing. I need to try these. I watched the video to see the toffee cut up. I don't think I have good knife skills. I hope I can cut through the bars.
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Post by Skellinton on Jan 7, 2019 0:31:57 GMT
thanks for sharing. I need to try these. I watched the video to see the toffee cut up. I don't think I have good knife skills. I hope I can cut through the bars. I would just bag and bash them with a rolling pin or heavy skillet or meat hammer. I am sure if I tried to cut toffee bars there would be Heath shrapnel all over the kitchen.
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Post by katlaw on Jan 7, 2019 5:12:44 GMT
thanks for sharing. I need to try these. I watched the video to see the toffee cut up. I don't think I have good knife skills. I hope I can cut through the bars. I am not sure about Heath bars but if you have Skor bars they are easier to cut than you would expect. I use them in a few different cookie recipes. I have also used them to top Death by Chocolate
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Post by katlaw on Jan 8, 2019 4:27:05 GMT
I wonder if it would be worth you making your own nut free crunchy toffee? It would add to the time to make these cookies but the toffee itself is pretty easy. Like this recipeBut use no nuts. Or no almonds if you can eat other nuts. ETA: or what about this recipe to make toffee bits, you could make this one and spread chocolate on top before breaking them up. That would be pretty close to a Skor bar. Nut free toffee bits
Thank you so much! I am going to make my own toffee tonight using that second link. I love toffee and it is really hard to find nut free. That recipe looks super simple and how nice it will be to have toffee again! I used to eat Heath bars when I was little, but as my allergies got worse I had to give them up. Can’t wait to try these cookies tonight. Enquiring minds want to know, did you make the toffee? Did it turn out? And did you then make the cookies? I have all the ingredients to make these cookies in my pantry right now. I just need some free time to make them.
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Post by Skellinton on Jan 8, 2019 13:56:52 GMT
Thank you so much! I am going to make my own toffee tonight using that second link. I love toffee and it is really hard to find nut free. That recipe looks super simple and how nice it will be to have toffee again! I used to eat Heath bars when I was little, but as my allergies got worse I had to give them up. Can’t wait to try these cookies tonight. Enquiring minds want to know, did you make the toffee? Did it turn out? And did you then make the cookies? I have all the ingredients to make these cookies in my pantry right now. I just need some free time to make them. I did make them, and the toffee but I think my toffee was too pale. First of all the butter came to a boil a lot quicker then the recipe suggested it would and the same with reaching 300 degrees. I should have just left it to cook longer and get browner, but it was creeping up to 350 in temp and I was worried what would happen. So, when I poured the toffee that was a layer of butter over the whole thing. I make candy often and have only had one case of caramels being too soft, so I am not sure what was going on. I of course poured off the extra butter and the toffee looked and tasted fine, just pale, like toffee lite. The reason I am telling you this is because I fear the toffee may have tainted the cookies. The cookies were good, I really like the flat chips, but I make a similar recipe using browned butter for chocolate chip cookies where I like the dough better. The cookies were good, but I do think my recipe from cooks illustrated makes a nice dough. Not trying to rain on anyone’s parade, they are certainly worth every single calorie! in a few weeks I will try toffee again and if it works I am going to make both doughs and add the toffee and flat discs to do a comparison.
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Post by katlaw on Jan 8, 2019 15:17:48 GMT
The cookies were good, I really like the flat chips, but I make a similar recipe using browned butter for chocolate chip cookies where I like the dough better. The cookies were good, but I do think my recipe from cooks illustrated makes a nice dough. Not trying to rain on anyone’s parade, they are certainly worth every single calorie! Hard to say whether it was the toffee or your recipe is just a better dough. This one gets some great reviews and some not so great reviews. I love cookie recipes with browned butter. Thanks for coming back to update.
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Post by crazy4scraps on Jan 8, 2019 15:22:50 GMT
Look for chocolate wafers or discs like this Chocolate wafers
They might be called wafers, discs or féves. Here I can buy them at a bulk food store. Those measure 3/4 inch wide. Wouldn't you need to chop that up quite a bit to use in a cookie? The recipe does not say chop chocolate. I buy a good brand of dark chocolate (they are vegan) chips that are the traditional baking chip size. I would use something like that. However, I don't like large chunks of chocolate in my cookies so I've been know to usually chop regular size chips down to half size. When I'm not cooking vegan, I like to use the Nestle Mini Semi-Sweet chips.This was what I was thinking too, those chocolate wafers would be so huge to try to scoop!
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tincin
Drama Llama
Posts: 5,378
Jul 25, 2014 4:55:32 GMT
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Post by tincin on Jan 8, 2019 16:24:55 GMT
Enquiring minds want to know, did you make the toffee? Did it turn out? And did you then make the cookies? I have all the ingredients to make these cookies in my pantry right now. I just need some free time to make them. I did make them, and the toffee but I think my toffee was too pale. First of all the butter came to a boil a lot quicker then the recipe suggested it would and the same with reaching 300 degrees. I should have just left it to cook longer and get browner, but it was creeping up to 350 in temp and I was worried what would happen. So, when I poured the toffee that was a layer of butter over the whole thing. I make candy often and have only had one case of caramels being too soft, so I am not sure what was going on. I of course poured off the extra butter and the toffee looked and tasted fine, just pale, like toffee lite. The reason I am telling you this is because I fear the toffee may have tainted the cookies. The cookies were good, I really like the flat chips, but I make a similar recipe using browned butter for chocolate chip cookies where I like the dough better. The cookies were good, but I do think my recipe from cooks illustrated makes a nice dough. Not trying to rain on anyone’s parade, they are certainly worth every single calorie! in a few weeks I will try toffee again and if it works I am going to make both doughs and add the toffee and flat discs to do a comparison. I think you need to share your recipe so we can make both kinds and decide which is best. 😂
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Post by Skellinton on Jan 9, 2019 2:50:22 GMT
Here is the recipe I use, it is Cooks Illustrated.
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces) 1/2 teaspoon baking soda 14 tablespoons unsalted butter (1 3/4 sticks) 1/2 cup granulated sugar (3 1/2 ounces) 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note) 1 teaspoon table salt 2 teaspoons vanilla extract 1 large egg 1 large egg yolk 1 1/4 cups semisweet chocolate chips or chunks (see note) 3/4 cup chopped pecans or walnuts, toasted (optional)
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
For High-Altitude Baking:Problem: Cookies spread too much in the oven.Solution: Use less sugar. Increase the oven temperature and decrease the baking time.Problem: Cookies are too dry.Solution: Add an extra egg or yolk.
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Post by karinec on Jan 9, 2019 3:47:01 GMT
OMG these sound so yummy. I’m going to give them a try!
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peaname
Pearl Clutcher
Posts: 3,390
Aug 16, 2014 23:15:53 GMT
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Post by peaname on Jan 14, 2019 19:35:37 GMT
I made these. Wow! Just wow. Thanks for sharing.
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peaname
Pearl Clutcher
Posts: 3,390
Aug 16, 2014 23:15:53 GMT
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Post by peaname on Jan 14, 2019 19:42:39 GMT
So I bought some of the discs today but I cannot eat Skor or Heath bars due to the almond. I was hoping the Heath bits sold by the chocolate chips would not have almonds ,but they do, what do you all think would be a good substitute? I used Trader Joes Toffee Chips. They are small candy bars just like Heath or Skor. Half the package is dark and half is milk chocolate. There are no almonds. The allergy warning says contains Dairy, Soy. May contain traces of nuts. I don't know if you can have may contain items but these worked well for me.
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Post by AussieMeg on Jan 14, 2019 22:57:58 GMT
Just had a look, it is a choc covered brittle toffee. I’m not sure we have anything like that. The closest I could think of is from IKEA. I think the Daim bars are pretty similar aren’t they? I can’t eat any of them because of the almonds, but they look the same and seem like they are brittle inside. A couple of days after reading this thread I found some Daim bars at my local supermarket in the International aisle. I couldn't remember what the recipe said so I bought three. Then I hid them, and some other chocolate I bought, so DS wouldn't find them, and subsequently forgot about them! Then yesterday DSO said "Oh by the way, DS found your stash of chocolate. Those Daim bars were really nice!" So I guess I won't be making the cookies today.
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Post by disneypal on Jan 19, 2019 22:28:42 GMT
Really Red - We have a church potluck tomorrow so I decided to give these cookies a try - you are not kidding - they are the BOMB! I think they are the best chocolate chip cookies I ever made! I couldn’t find the chocolate wafers but found extra large Ghirardelli chocolate chips and those were perfect! Thanks for posting-I am sure my church family is going to love them.
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