Almond Toffee Chocolate Chip Cookies
Soft and chewy Almond Toffee Chocolate Chip Cookies! A simple from scratch recipe packed with crunchy almonds, chocolate and buttery toffee bits.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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
Tried this recipe?Let us know how it was!