My favorite cookie recipe changes from time to time, but this is my current favorite. I was skeptical about using smoked almonds in cookies, but it really balances out the sweetness of the toffee. I use Heath bars for the toffee instead of making homemade toffee. The Heath bars add some milk chocolate to go along with the dark chocolate chips. I also really eyeball the amount of mix-ins. Be sure to factor in time to brown the butter and allow it to cool before mixing up the dough. The dough will then need to chill for at least an hour (or up to three days) before baking.
Smoked Almond Toffee Chocolate Chip Cookies
Ingredients:
1 cup butter
3/4 cup dark brown sugar
3/4 cup granulated sugar
2 large eggs, plus one egg yolk
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon kosher salt (less if using salted butter)
2 1/2 cups flour
2 cups semisweet or dark chocolate chips or chopped chocolate
15 or so fun-size Heath bars, chopped
1/2 cup smoked almonds, chopped (I used about half of a 6 oz jar of Diamond Smokehouse Almonds)
Directions:
1. Melt butter in a saucepan over medium heat. Stir and cook until a good amount of brown specks have developed. Remove from heat and allow to cool for 30 minutes.
2. Combine brown butter and sugars and beat until smooth. Add eggs, egg yolk and vanilla and mix until smooth. Add baking soda and salt and mix. Add flour and mix until almost combined. Stir in chocolate, Heath bars and almonds.
3. Scoop into balls and place on a cookie sheet. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
4. Preheat oven to 375. Bake on a cookie sheet lined with parchment for 11-12 minutes.
Source: adapted slightly from femalefoodie.com
