Recipe: Delicious Toffee/Almond Chunk Cookies

Toffee/Almond Chunk Cookies. Though I've rarely met a chocolate chip cookie I couldn't appreciate, these Toffee Almond Chocolate Chunk Cookies just might top the list. Generally, we all have very specific preferences when it comes to a chocolate chip cookies attributes, right? It almost seems wrong to post cookies the day after such a feast, but hey, this is My Baking Addiction - it's what I do.

They're the perfect alternative if you Ever since I discovered Barney Butter and Blue Diamond Almonds, I've been making this recipe for Almond Butter Cookies. I have to say, I think I. I received hundreds of wonderful and cherished family recipes, and the ones I tried were all delicious. You can cook Toffee/Almond Chunk Cookies using 12 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Toffee/Almond Chunk Cookies

1. You need 2 cup of all-purpose flour.
2. It's 3/4 tsp of baking soda.
3. You need 1/2 tsp of salt.
4. Prepare 3/4 cup of unsalted butter at room temperature.
5. It's 1 cup of light brown sugar, packed.
6. It's 1/2 cup of granulated sugar.
7. Prepare 1 of large egg.
8. You need 1 of large egg yolk.
9. It's 1 tsp of vanilla extract.
10. You need 8 oz of Hersheys extra creamy milk chocolate with toffee and almonds nuggets, cut jn half. See direction step #6 for a photo of the candy.
11. You need of GARNISH.
12. Prepare 3/4 cup of decorative sugar and or sprinkles, I used red and green for Christmas.

To pick a winner, I packed up the cookies and brought them to a dinner party. These Toffee Almond Cookies are gluten free, but you would never know it! Soft and delicious almond cookies are covered in sweet toffee bits. These cookies have slightly crisp edges and a soft center.

Toffee/Almond Chunk Cookies step by step

1. Preheat oven to 325. Line baking sheets with parchment paper.
2. In a medium bowl whisk flour, baking soda and salt..
3. In a large bowl beat butter with both sugars until light and fluffy, about 2 to 3 minutes.
4. Add egg, egg yolk and vanilla and beat in.
5. Stir in flour mixture just into blended, don't over mix..
6. Mix in chocolate toffee/almond nugget halfs.
7. Place decorative sugar on a.plate.
8. Roll cookie dough into 1 1/2 inch balls,place each ball in sugar.
9. Roll in sugar to lightly coat all over.
10. Place 2 inches apart on prepared baking sheet , lightly press dough.ball.to flatten slightly.
11. Bake 10 to 13 minutes just until set and puffed any very light.golden, don't over bake for chewy cookies. Let cool in pan 5 minutes before transfering to wire rack to cool completely.
12. These cookies freeze great so can be made ahead and be ready when you red them!.

They are buttery, almond-y, and full of toffee flavor! They seriously melt in your mouth. What I like about these chocolate chunk cookies…. are the Dark Dark Chocolate chunks. Those chunks of delicious dark chocolate, of different sizes, lots of them, make this one amazing cookie. Unlike evenly shaped chocolate chips, the uneven chunks mean that there is more chocolate and.