These easy Almond Toffee Chocolate Chip Cookies are everything, rich, buttery, and perfectly chewy. They're loaded with crunchy almonds, semi-sweet chocolate, and toffee bits that give you the best flavor in every single bite. If you're an almond toffee fan, you are going to love these cookies!
Is it just me, or does everyone else eat something delicious and immediately start brainstorming the cookie version? Because that's pretty much how most of my favorite cookie recipes start.
That's exactly what happened with these. To bring the idea to life, I started with my go-to cookie dough base and stirred in chopped almonds for the best crunch, plenty of chocolate chips and buttery toffee bits. They came out absolutely perfect!
Table of contents
You might also like these Classic Chocolate Chip Cookies and my family's favorite Peanut Butter Chip Cookies.
Key Ingredients & Substitutions
- Unsalted Butter - Make sure your butter is softened to room temperature so it creams together perfectly with the sugars.
- Cornstarch - My secret for a soft, thick cookie that doesn't spread too much!
- English Toffee Baking Bits - I specifically use Bits O' Brickle for this recipe. They melt into the dough as it bakes, creating the best chewy cookies!
- Whole Almonds (unsalted) - I like using whole roasted almonds and giving them a quick chop. This gives you the best crunch of almonds! If you have raw almonds just toast them first.
- Chocolate Chips - I use semi-sweet chocolate chips, sometimes dark chocolate chips. Use whatever you have on hand.
See the recipe card below for the full list of ingredients and measurements.
How To Make Almond Toffee Cookies
This cookie recipe does call for the dough to be chilled for 2 hours before baking. But trust me, the wait is worth it!
- In a large bowl, cream together the butter and sugars until light and fluffy. Mix in the eggs and vanilla extract. Be sure to scrape down the sides of the bowl so everything is fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in the chopped almonds, chocolate chips, and toffee bits until fully incorporated.
- Scoop the dough onto the prepared baking sheet and chill for 2 hours before baking.
- Bake for 14 minutes. The edges should be set, and the centers look puffed and slightly underbaked. They will finish setting up as they cool. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Don't Skip the Chill - This dough needs at least 2 hours in the refrigerator. This prevents the dough from spreading too thin during baking.
- The Perfect Bake - To get the perfect bake, pull the cookies out when the edges are set but the centers still look slightly underbaked. They will continue firming up on the pan as they cool. This will ensure you get the perfect chewy cookie!
Frequently Asked Questions
Yes! The dough can be refrigerated overnight if needed. It also freezes well!
Using parchment paper or a silicone baking mat is a must for this cookie recipe. It ensures the cookies lift right off the baking sheet without sticking!
I really hope you get a chance to try these delicious cookies soon!
-Sky🩷
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
If you tried this Almond Toffee Chocolate Chip Cookies recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!
📖 Recipe
Almond Toffee Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup whole roasted almonds chopped
- 1 cup semi-sweet chocolate chips
- 1 cup toffee bits
Instructions
- In the bowl of a mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed, until fully combined.
- In a separate bowl, mix together the flour, cornstarch, baking soda and salt.
- Stir the dry ingredients into the wet ingredients until just combined.
- Now fold in the chopped almonds, chocolate chips and toffee bits.
- Line a baking sheet with parchment paper. Scoop the cookie dough using a 1-ounce scoop, or two heaping tablespoons and place dough 2 inches apart. Gently press down to slightly flatten.
- Refrigerate the dough for at least 2 hours or up to overnight.
- Preheat the oven to 350°F. Bake the cookies for 14 minutes, until the edges are set and the centers look slightly underbaked.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- I use Bits O' Brickle English Toffee Baking Bits
Comments
No Comments