See Also: Chocolate Toffee Crescents(recipes)
Chocolate Toffee Gems(recipes)
Toffee' d Mocha Chocolate Mousse(recipes)
Chocolate-Coconut-Toffee Delights(recipes)
Chocolate Drop Scones with Pecan Toffee Sauce(recipes)
Sticky toffee pudding with toffee sauce(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
Oxidoreductases(medicine)
ketone oxidoreductases(medicine)
intramolecular oxidoreductases(medicine)

oxidoreductases, n-demethylating (medicine) and Chocolate Toffee Crescents (recipes)


oxidoreductases, n-demethylating (medicine)


oxidoreductases, n-demethylating
<enzyme> Registry number: EC 1.5.


Chocolate Toffee Crescents (recipes)


Chocolate Toffee Crescents

Yield: Makes about 2 dozen cookies



Ingredients:



1package (18 ounces) refrigerated triple chocolate cookie dough

1/2cup all-purpose flour

1package (8 ounces) toffee Baking bits, divided

3/4cup butterscotch chips or semisweet chocolate chips









Preparation:





1.Lightly grease cookie sheets. Let dough stand at room temperature about 15 minutes.2.Combine dough and flour in large bowl; beat until well blended. Stir in 6 ounces toffee bits. Shape dough by rounded tablespoonfuls into crescent shapes; place 2 inches apart on prepared cookie sheets. Freeze 20 minutes.3.Preheat oven to 350°F. Bake crescents 9 to 11 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.4.Place butterscotch chips in small resealable Food storage bag. Microwave on MEDIUM (50%) 1 minute; knead bag lightly. Microwave and knead at additional 30-second intervals until completely melted. Cut off tiny corner of bag. Drizzle melted chips over crescents; sprinkle with remaining 2 ounces of toffee bits. Let stand until set.