Chocolate Toffee Cookies
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
71
Spice
50
Sweetness
61
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 large
Egg1 tsp
Vanilla Extract1 cup
All-Purpose Flour1 cup
Cocoa (unsweetened)1 tsp
Baking Soda1 tsp
Salt1 cup
Almond (chopped)Directions:
1
Preheat oven to 350°F
2
Beat butter and sugar in large bowl until fluffy
3
Add egg, rum and vanilla and beat until well blended
4
Sift flour, cocoa, baking soda and salt into small bowl
5
Stir dry ingredients into butter mixture
6
Mix in toffee and chopped almonds
7
Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart
8
Bake until cookies puff slightly and crack on top but are still soft to touch, about 11 minutes
9
Let cookies cool on sheet 1 minute
10
Transfer cookies to rack and cool completely (cookies will become crisp)
11
Repeat shaping and baking with remaining batter
12
(Can be prepared 2 days ahead
13
Store in airtight container at room temperature
14
) Preheat oven to 350°F
15
Beat butter and sugar in large bowl until fluffy
16
Add egg, rum and vanilla and beat until well blended
17
Sift flour, cocoa, baking soda and salt into small bowl
18
Stir dry ingredients into butter mixture
19
Mix in toffee and chopped almonds
20
Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart
21
Bake until cookies puff slightly and crack on top but are still soft to touch, about 11 minutes
22
Let cookies cool on sheet 1 minute
23
Transfer cookies to rack and cool completely (cookies will become crisp)
24
Repeat shaping and baking with remaining batter
25
(Can be prepared 2 days ahead
26
Store in airtight container at room temperature)