Chocolate Toffee Almond Cookies
Serves: Makes 3 ½ dozen cookies
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup dark cocoa powder
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 ½ cups chocolate-covered toffee, chopped
  • 1 cup almonds, chopped
  • Sea salt, for sprinkling on cookies
  1. Preheat oven to 350°F. Line baking sheet with parchment paper or silicone mat. Set aside.
  2. In a medium bowl, whisk together flour, baking soda, salt and cocoa. Set aside.
  3. With mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add vanilla and almond extracts. Mix until blended.
  4. Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in toffee and almonds. Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart. Sprinkle dough balls with sea salt.
  5. Bake cookies for 8-10 minutes. Don’t over bake. Remove from oven and let sit on baking sheet for 3-5 minutes. Transfer to cooling rack and cool completely.
Recipe by Finesse Corner at