Toffee/Almond Chunk Cookies. In a large bowl, mix together flours, salt, baking powder, almonds and toffee bits. In the bowl of an electric mixer with the paddle attachment, cream butter and sugar together on medium speed until smooth and pale. I added almond paste in the dough to give the cookies an extra kick of almond flavor.

Some of the toffee pieces melted throughout the cookie, creating a buttery stream of goodness. These Almond Toffee Chocolate Chunk Cookies are sure to win a spot on your cookie plate this year! The almonds, toffee and chocolate chunks are a winning combination for sure. You can cook Toffee/Almond Chunk Cookies using 12 ingredients and 12 steps. Here is how you cook that.

Ingredients of Toffee/Almond Chunk Cookies

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

But what really makes these cookies shine is the fact that they're made with Challenge Butter. It really does make a difference when baking to go with a butter that is. Here is how you cook it. Lightly grease baking sheets and set aside.

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!.

In a mixer combine butter and sugar and mix until creamy. Add eggs and vanilla, continue to beat until well blended. These Bakery Style Chocolate Chunk Toffee Cookies are perfectly crispy at the edge and soft in the center, with little bits of sea salt to balance out the creamy chocolate!. So I'm calling these cookies "bakery style". Because this is what they sell at the bakeries in my brain.