Description
These Almond Toffee Chocolate Chunk Cookies are soft, chewy, and packed with rich chocolate chunks, crunchy almonds, and sweet toffee bits. A perfect treat for cookie lovers who enjoy a bit of texture and extra flavor in every bite.
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
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together the butter, sugar, and light brown sugar until light and fluffy.
- Add vanilla extract and eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fold in chocolate chunks, toffee bits, and chopped almonds.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 9–11 minutes, or until edges are lightly golden and centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature butter for best creaming results.
- Do not overbake — cookies will continue to set as they cool.
- Store in an airtight container for up to 5 days or freeze for longer storage.
- Substitute walnuts or pecans for almonds if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 204
- Sugar: 15g
- Sodium: 155mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 28mg
