|Almond paste, ready to use|
Enough rambling, on to the recipe!
Chocolate Chip Almond Toffee Cookies
From Two Peas and Their Pod
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
3 ounces almond paste
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped toffee (homemade, Skor, or Heath bar are all fine)
1 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a medium bowl, whisk together the dry ingredients. Set aside.
3. In the bowl of a stand mixer, beat the butter and sugars together with the beater blade for about two minutes. Add the almond paste in pieces and mix until well combined. Add in eggs one at a time. Add the vanilla extract and mix well.
|Now that is batter that makes you want to lick the spoon|
4. Add dry ingredients to wet ingredients slowly mix until dry ingredients disappear. Stir in toffee and chocolate chips. Scoop dough onto prepared baking sheet with a medium cookie scoop. Bake for 12-14 minutes or until cookies are golden brown around the outside. Let cool on baking sheet for 5 minutes and then transfer to a cooling rack.
|Ready for the oven. I used a small cookie dough scoop for even sizing|
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