Almond and Toffee Cookies
Crisp around the edges and soft in the middle, these cookies are teeming with pieces of toasted almonds and Heath milk chocolate toffee bits. You can dress them up by drizzling melted chocolate over the top, or eat them plan. Either way, you have a perfectly delicious cookie!
Servings: 36 Cookies
Calories: 157kcal
Ingredients
- 1 cup (2 sticks, 8 ounces, 227 grams) unsalted butter, softened
- 1 cup (7.5 ounces, 212 grams) dark brown sugar, packed
- ½ cup (3.5 ounces, 99 grams) granulated sugar, divided
- 1 cup (5 ounces, 142 grams) almonds, toasted and coarsely ground with 3 Tablespoons sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 ½ cups (12.5 ounces, 355 grams) all-purpose flour
- 1 (8 ounce) package Heath Milk Chocolate English Toffee Bits
- 4 ounces milk chocolate or semi-sweet chocolate melted with ½ Tablespoon vegetable oil optional
Instructions
- Preheat the oven to 350° F.
- Toast the almonds until golden brown (time will depend on whether whole almonds or almond pieces are used). Allow to cool completely. Add almonds and 3 Tablespoons of granulated sugar to food processor fitted with steel blade; pulse process until almonds are coarsely ground. Set aside.
- In a mixing bowl, beat butter on high speed until light and creamy, about 2 minutes.
- Add dark brown sugar and remaining granulated sugar; beat on high until the mixture is light and fluffy, about 3 minutes.
- Beat in the eggs, vanilla extract, baking soda, and salt until light and fluffy.
- On low speed, gradually beat in the flour mixture just until incorporated.
- Add the almonds and milk chocolate toffee bits; stir until blended.
- Using a 1½-inch to 1¾-inch scoop, form dough into balls. Place on baking sheet lined with parchment paper, leaving at least 2-inches between cookies. Bake 10 to 12 minutes or until lightly browned. Let the cookies cool on the baking sheets for 3 minutes. Carefully transfer to wire cooling racks and cool completely.
- In the top part of a double boiler over hot, not simmering, water, slowly melt the chocolate and vegetable oil, being careful not to allow the mixture to get hotter than 84° F. Drizzle melted chocolate over cooled cookies. Place cookies on a wire cooling rack and let sit at room temperature until the chocolate is firmly set.
- Yield: 2-½ to 3 dozen cookies.
Nutrition
Calories: 157kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 38mg | Potassium: 68mg | Sugar: 10g | Vitamin A: 175IU | Calcium: 22mg | Iron: 0.8mg