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Almond Toffee Chocolate Chunk Cookies

These Almond Toffee Chocolate Chunk Cookies are a delightful blend of crunchy almonds, sweet toffee, and rich chocolate!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Almond, Baking, Chocolate, Cookies, Toffee
Servings: 24 servings

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 your oven to 350°F (175°C) to ensure the cookies bake evenly.
  • In a large mixing bowl, beat together the 1 cup of unsalted butter, 1 cup of sugar, and 3/4 cup of light brown sugar using an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes.
  • Add the 2 large eggs and 1 tbsp vanilla extract to the butter-sugar mixture. Mix until fully combined.
  • In a separate bowl, whisk together the 3 1/2 cups of all-purpose flour, 1 tsp salt, and 1 tsp baking soda. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
  • Gently fold in the 1 1/2 cups of chocolate chunks, 1/2 cup of toffee bits, and 1/2 cup of coarsely chopped almonds until evenly distributed throughout the dough.
  • Using a cookie scoop, portion out the dough onto baking sheets lined with parchment paper, leaving enough space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers are still soft.
  • Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Enjoy your delicious Almond Toffee Chocolate Chunk Cookies with a glass of milk or your favorite beverage!

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop

Notes

  • Make sure your butter is at room temperature for easier blending.
  • Don’t skip the chilling step if you find your dough is too soft; refrigerating for 30 minutes can help.
  • Keep an eye on the baking time, as ovens can vary greatly. You want the cookies to be golden around the edges but still soft in the center.