These rich and decadent chocolate cookies are filled with toffee, chopped almonds and finished off with a touch of sea salt. These cookies get an A+ in my book.
Chocolate Toffee Almond Cookies
By Two Peas & Their Pod
Makes 3 ½ dozen cookies
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
3/4 cup dark cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 ½ cups chocolate-covered toffee, chopped
1 cup almonds, chopped
Sea salt, for sprinkling on cookies
Preheat oven to 350°F. Line baking sheet with parchment paper or silicone mat. Set aside.
In a medium bowl, whisk together flour, baking soda, salt and cocoa. Set aside.
With mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add vanilla and almond extracts. Mix until blended.
Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in toffee and almonds. Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart. Sprinkle dough balls with sea salt.
Bake cookies for 8-10 minutes. Don’t over bake. Remove from oven and let sit on baking sheet for 3-5 minutes. Transfer to cooling rack and cool completely.
chocolate, Christmas, cookie, holiday
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