With the paddle attachment, mix on low until creamy and combined, about 1 minute, stopping once during mixing to scrape the bowl and the paddle. Scrape the butter and any brown bits into the bowl of a stand mixer (or into a large bowl if mixing by hand). Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. In a small saucepan over medium heat, melt butter until foamy, about 3 minutes.(You need to pipe the icing onto the cookies immediately after mixing, so make sure you are set up.) Once the cookies are cool, make the icing: Set a piping bag in a tall and narrow container, like a deli quart container, and fold over the top edge to secure.Let cookies cool completely on sheet trays. Bake the first two trays of cookies until deeply browned like a pretzel, switching the sheet trays from top to bottom and rotating from front to back halfway through, 10 to 14 minutes. Sprinkle the yolk-brushed cookies with almonds, pressing gently to adhere. Whisk together the egg yolk with 1 tablespoon of water and evenly brush on the tops of half of the chilled cookies. Set racks in the upper and lower thirds of the oven and heat oven to 350 degrees.(Alternatively, once the cookies have firmly frozen, stack them between parchment in a freezer-safe container or zipper-lock bag for up to 3 months.) Freeze on sheet trays for at least 30 minutes before baking. Gather and knead together any scraps, reroll and repeat until all the dough has been rolled out for a total of 72 cookies. Repeat with the remaining sheet of dough.Using an offset spatula, transfer rounds to a prepared sheet tray, leaving about ½ inch of space between cookies. Using a 2-inch round cookie cutter dusted in flour, cut out cookies from one sheet of dough.Each sheet of dough will be about the size of a standard sheet of paper. Working with one piece of dough at a time, use a rolling pin to roll the dough out until just under ?-inch thick (the thickness of two stacked pennies), turning the dough frequently to ensure it moves freely on the counter and dusting with more flour as needed. Dust the counter and dough with flour.(If the dough is very soft, wrap and chill in the fridge for 15 minutes before proceeding.) Line three sheet trays with parchment paper. Add flour, and mix on medium-low until the mixture comes together into a soft dough, about 30 seconds. Mix together with the paddle attachment on medium until creamy and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Transfer the toffee mixture to the bowl of a stand mixer (or a large bowl if using a hand mixer).Make the cookies: In a food processor, process the toffee bits, sugar, baking soda and salt until the toffee is mostly ground and the mixture is sandy, about 1 minute.Lightly grease or paper-line cookie sheets. CHOCOLATE COOKIES WITH TOFFEE: Add 1 to 1-1/4 cups HEATH BITS 'O BRICKLE Toffee Bits or HEATH Milk Chocolate Toffee Bits to basic chocolate batter.pkg.) REESE'S Peanut Butter Chips to basic chocolate batter. CHOCOLATE COOKIES WITH PEANUT BUTTER CHIPS: Add 1-2/3 cups.pkg.) HERSHEY'S Premier White Chips to basic chocolate batter. CHOCOLATE COOKIES WITH WHITE CHIPS: Add 2 cups (12-oz.pkg.) HERSHEY'S Mint Chocolate Chips to basic chocolate batter. MINT CHOCOLATE CHIP COOKIES: Add 1-2/3 cups (10-oz.pkg.) HERSHEY'S MINI KISSES Milk Chocolates to basic chocolate batter. MINI KISSES CHOCOLATE COOKIES: Add 1-3/4 cups (10-oz.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. Drop by rounded teaspoons onto ungreased cookie sheet. 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.
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