This may be the best chocolate chip recipe you’ll ever try. It revolves around toffee and almonds.
I’ve made more chocolate chip cookies in my day than I care to admit.
Everyone in my little world seems to have their own idea of chocolate chip cookie perfection. Some like them thick and chewy, others like them flat and crispy, some like them stuffed with candy, and if you’re like my dad – you like them kinda burnt.
As soon as I feel like I’ve found the perfect chocolate chip cookie, someone in my life comes along and crushes that thought away due to them not being crunchy, chewy, chocolatey, or burnt enough.
Basically, I’ve gone back to the drawing board like one million times. And in my quest for cookie perfection, I’ve simply decided that it’s best to have a variety of chocolate chip cookie recipes tucked away in my back pocket.
These Toffee Almond Chocolate Chip Cookies came as a happy little accident while I was making a feeble attempt at cleaning my baking pantry. I say feeble, because I totally stopped the whole cleaning process to make these cookies – so, if any of you are now willing to clean my pantry in exchange for this recipe – give me a holler!
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
Our Facebook group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.
You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!
Almond Chocolate Chip Cookie Recipe
Ingredients
- 1 cup Unsalted Butter softened
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar
- 2 large Egg
- 2 teaspoons Pure Vanilla Extract
- 1/2 teaspoon Salt
- 3 cups All-Purpose Flour
- 1 cup Chocolate
- 1 cup Heath Toffee Bits
- 3/4 cup Honey Roasted Almonds sliced
- 1 teaspoon Baking Soda
Instructions
- Preheat oven to 350°F, line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter and sugars until light and fluffy, about 3 minutes. Add in the eggs one at a time and stir in the vanilla.
- Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, Heath Toffee Bits and sliced almonds.
- Using a medium cookie scoop (1 1/2 tablespoons) drop dough 2 inches apart onto prepared baking sheets.
- Bake for 10-12 minutes until tops have a cracked appearance.
- Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.