White Chocolate Chip toffee and Almond Cookies
| PREP TIME: 20 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
It’s all about that crunch!
My favorite cookies are crunchy and soft and chewy all in one. I love to incorporate different variations of chocolate, nuts and other topping!
Ingredients
- 1 1/4 Cups Packed Brown Sugar
- 1/4 Cup Sugar
- 1 Cup Unsalted Butter ( Room Temp)
- 2 Large Eggs (Room Temp)
- 2 Tsp Vanilla
- 2 1/3 Cups of All Purpose Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 3/4 Cup White Chocolate Chips
- 1/2 Cup Toffee
- 1/2 Cup Chopped Almonds
Instructions
Make sure your Butter and eggs are room temperature and this dough will come together beautifully!
- In a large bowl mix sugar, eggs, butter and vanilla thoroughly mixing until combined and creamed but do not over mix
- In a separate bowl sift your flour, salt, baking soda and corn starch.
- Add the dry ingredients to your creamed mixture in two portions on low speed once everything is combined scrape the side and bottom of your bowl add the pecans and on med speed mix the dough until ingredients are combined well but do not over mix.
- Add chocolate chips, toffee and almonds and give one more mix until combined.
- Place the dough on parchment paper and cover in plastic wrap and refrigerate for at least one hour.
- Drop the dough by teaspoonful onto baking sheet and place more chocolate chips, toffee and almond on top.
- Bake at 350 degrees for 9-11 mins (Mine bake in 10 mins) until golden brown on the bottom.
- When cookies are ready place on cooling rack.
- Enjoy warm my fav or wait til cool.
TIPS
- These cookies will rise, once they’ve been out of the oven for a little while they will grab they’re shape.
- The raw cookie dough refrigerates beautifully and can be used for up to 5 days refrigerated and up to 1 month frozen.
- Share your pics with me on social media! #sweetmelibakery
