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Chocolate Toffee Cookies II
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Total Time:
These cookies develop a satisfying crunch as they cool.
Ingredients:
  • 0.5 cup unsalted butter
  • 1.125 cups white sugar
  • 1 tablespoon dark rum
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1.5 cups toffee baking bits
  • 0.5 cup chopped almonds
Instructions:
  • Preheat your oven to 350°F (175°C).
  • In a large bowl, whip butter and sugar until fluffy. Mix in egg, rum, and vanilla until well combined.
  • In a small bowl, sift together the flour, cocoa, baking soda, and salt. Stir this mixture into the butter mixture, then mix in the toffee and chopped almonds.
  • Spoon batter in heaping tablespoonfuls onto a large ungreased baking sheet, leaving 2 inches of space between each. Bake until cookies puff slightly and crack on top but are still soft to touch, around 11 minutes. Allow cookies to cool on the sheet for 1 minute before transferring to a rack to cool completely. Repeat shaping and baking with the rest of the batter.

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