Toffee Almond Chocolate Chunk Cookies

Ooey gooey & chewy with a crunchy surprise of toffee and almond pieces! And incredibly easy to make with a couple of king-sized candy bars!

If you ever need a quick cookie recipe for any reason, this here is super simple to pull off, but has a combination of ingredients that feel super intentional. Back when I first perfected my cookie recipe, I ran out of my three kinds of chocolate chips, so I ran to my nearest pharmacy and instead can across one of my childhood favorite candy bars, Hershey's Almond Toffee bar. It only comes as a king-sized bar (or at least that's the only way I've only seen it), but that's perfect for a cookie. Buy two bars, cut them into bite sized pieces and enjoy a chocolaty, melty crunchy bite of heaven in this variation of my (and hopefully your) favorite chocolate chip cookie!

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Toffee Almond Chocolate Chunk Cookies

Makes 24 cookies

Ingredients

• 1/2 cup unsalted butter, melted

• 1/4 cup granulated sugar

• 1/2 cup dark brown sugar, packed

• 1 large egg

• 1 tsp pure vanilla extract

• 1/2 tsp baking soda

• 1 tsp salt

• 1 1/2 cups all-purpose flour

• 2 king-sized Hershey Toffee Almond bars

Instead of the candy bars, you can use:

• 1/2 cup mild chocolate chips

• 1/2 cup chopped toffee pieces

• 1/2 cup chopped almonds

Instructions

1. Preheat your oven to 350 degrees. In a large bowl, heat the butter until it is just melted and let cool.

2. Pour both sugars in to the butter and whisk until combined.

3. Add the egg and vanilla extract and whisk until smooth.

4. Add the baking soda and salt and whisk until combined.

5. Spoon the flour into your measuring cups and level off the tops. Add the flour to the mixture and fold into dough with a spatula.

6. Chop the candy bars into bite-size pieces, then add to the bowl and fold with spatula.

7. Scoop the dough unto a parchment paper lined baking sheet.

8. Bake in the oven at 350 degrees for 8-9 minutes, until a toothpick inserted in the middle of a cookie comes out clean.

9. Remove cookies from the oven. They may look puffy, allow them to cool on the pan for 5 minutes.

10. Transfer to a cooling rack and allow them to cool for another 5-10 minutes.

Notes

• Be sure to let your butter cool before you begin mixing your ingredients, especially the egg. You don't want to scramble it!

• Really pack the dark brown sugar into your measuring cup, as much as will fit. You should see a smooth full mound in your butter when you empty it into the bowl.

• If your cookies are perfectly level when you take them out of the oven, move them to the cooling rack immediately, no need to have them cool/cook further on the pan.

• I use a 1.5 tbsp cookie scoop (medium), which yields about 24 cookies.

Photos