Name: Almond Toffee Chocolate Chunk Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, room temperature; 1 cup sugar; 3/4 cup light brown sugar; 2 large eggs; 1 tbsp vanilla extract; 3 1/2 cups all-purpose flour; 1 tsp salt; 1 tsp baking soda; 1 1/2 cups chocolate chunks or semi-sweet morsels; 1/2 cup toffee bits; 1/2 cup almonds, coarsely chopped

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These Almond Toffee Chocolate Chunk Cookies are everything you want in a homemade treat—soft, chewy centers, crisp edges, and loaded with sweet toffee bits, roasted almonds, and rich chocolate chunks. They’re easy to make, irresistibly delicious, and perfect for any occasion from bake sales to holiday cookie platters.

Why You’ll Love This Recipe

These cookies strike the perfect balance of texture and flavor. The chopped almonds bring a satisfying crunch, the toffee adds a buttery sweetness, and the chocolate chunks melt into gooey pockets throughout each bite. This recipe yields a generous batch, making it great for sharing or freezing for later. Plus, they’re ready in just 30 minutes from start to finish.

Almond Toffee Chocolate Chunk Cookies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter (room temperature)
sugar
light brown sugar
large eggs
vanilla extract
all-purpose flour
salt
baking soda
chocolate chunks or semi-sweet morsels
toffee bits
coarsely chopped almonds

Directions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
Beat in the vanilla extract and add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, salt, and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the chocolate chunks, toffee bits, and chopped almonds until evenly distributed throughout the dough.
Scoop the dough into rounded tablespoons and place them on the prepared baking sheets, spacing about 2 inches apart.
Bake for 9–11 minutes or until the edges are golden brown but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 36 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Variations

Salted Caramel Twist: Add a sprinkle of sea salt on top before baking or swap the toffee bits for caramel chips.
Nut-Free Option: Omit the almonds or substitute with sunflower seeds or extra chocolate.
White Chocolate Mix-In: Replace half of the chocolate chunks with white chocolate chips for a sweeter contrast.
Espresso Infused: Add 1–2 teaspoons of instant espresso powder to enhance the chocolate flavor.
Gluten-Free Version: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. To maintain softness, add a slice of bread to the container. For longer storage, freeze baked cookies for up to 3 months. To enjoy warm, reheat in the microwave for 10–15 seconds.

FAQs

Can I freeze the cookie dough?

Yes, scoop the dough onto a tray and freeze until solid. Then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes to the bake time.

Can I use dark chocolate instead of semi-sweet?

Absolutely. Dark chocolate chunks or chips give a richer, more intense flavor.

Do I need to toast the almonds first?

Toasting is optional but adds a deeper, nuttier flavor. You can toast them briefly in a dry skillet or oven before chopping.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 48 hours before baking. Let it sit at room temperature for 15 minutes before scooping.

Why are my cookies spreading too much?

Make sure your butter isn’t too soft or melted. You can also chill the dough for 30 minutes before baking to prevent excessive spreading.

Can I use toffee pieces instead of bits?

Yes, chop toffee pieces finely so they distribute evenly throughout the dough.

How do I make the cookies chewier?

Using more brown sugar than white sugar contributes to a chewier texture, which this recipe already includes. Don’t overbake for maximum chewiness.

Can I reduce the sugar?

You can reduce both sugars slightly, but keep in mind it may affect texture and spread.

What’s the best way to store leftover cookies?

In an airtight container at room temperature. For extra freshness, store with a slice of bread inside.

Can I double the recipe?

Yes, this recipe doubles well. Be sure to mix in a large bowl and bake in batches.

Conclusion

Almond Toffee Chocolate Chunk Cookies are a delightful combination of sweet, crunchy, and chocolatey goodness in every bite. Quick to prepare and hard to resist, these cookies will quickly become a go-to recipe in your kitchen. Whether you’re baking for a crowd or treating yourself, they’re sure to satisfy every cookie craving.

Molly