Toffee/Almond Chunk Cookies. 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. The base for these Toffee Almond Cookies is from the New York Times and has been featured on MBA in numerous. Though I've rarely met a chocolate chip cookie I couldn't appreciate, these Toffee Almond Chocolate Chunk Cookies just might top the list.

Soft and delicious almond cookies are covered in sweet toffee bits - they're perfect! This post may contain affiliate links. These Toffee Almond Cookies are gluten free, but you would never know it! You can have Toffee/Almond Chunk Cookies using 12 ingredients and 12 steps. Here is how you cook that.

Ingredients of Toffee/Almond Chunk Cookies

You need 2 cup of all-purpose flour.
You need 3/4 tsp of baking soda.
Prepare 1/2 tsp of salt.
You need 3/4 cup of unsalted butter at room temperature.
Prepare 1 cup of light brown sugar, packed.
It's 1/2 cup of granulated sugar.
You need 1 of large egg.
Prepare 1 of large egg yolk.
It's 1 tsp of vanilla extract.
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.
You need of GARNISH.
You need 3/4 cup of decorative sugar and or sprinkles, I used red and green for Christmas.

I received hundreds of wonderful and cherished family recipes, and the ones I tried were all delicious. To pick a winner, I packed up the cookies and brought them to a dinner party. Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven.

Toffee/Almond Chunk Cookies instructions

Preheat oven to 325. Line baking sheets with parchment paper.
In a medium bowl whisk flour, baking soda and salt..
In a large bowl beat butter with both sugars until light and fluffy, about 2 to 3 minutes.
Add egg, egg yolk and vanilla and beat in.
Stir in flour mixture just into blended, don't over mix..
Mix in chocolate toffee/almond nugget halfs.
Place decorative sugar on a.plate.
Roll cookie dough into 1 1/2 inch balls,place each ball in sugar.
Roll in sugar to lightly coat all over.
Place 2 inches apart on prepared baking sheet , lightly press dough.ball.to flatten slightly.
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.
These cookies freeze great so can be made ahead and be ready when you red them!.

Gluten-Free Almond Flour Chocolate Chip Cookies. All of that, and I have not mentioned several key These were awesome! They came out like a cross between a. Toffee Almond Sandies- The Winning Cookie…Toffee Almond Sandies Toffee Almond Sandies (Cookie Contest Winner) Toffee Almond Sandies, these are amazing! This almond toffee is the ultimate in decadence!