How to Make Award-winning Toffee/Almond Chunk Cookies

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The ingredients needed to make Toffee/Almond Chunk Cookies:

1. Take 2 cup all-purpose flour
2. Make ready 3/4 tsp baking soda
3. Prepare 1/2 tsp salt
4. Make ready 3/4 cup unsalted butter at room temperature
5. Take 1 cup light brown sugar, packed
6. Take 1/2 cup granulated sugar
7. Take 1 large egg
8. Make ready 1 large egg yolk
9. Prepare 1 tsp vanilla extract
10. Get 8 oz Hersheys extra creamy milk chocolate with toffee and almonds nuggets, cut jn half. See direction step #6 for a photo of the candy
11. Make ready GARNISH
12. Prepare 3/4 cup decorative sugar and or sprinkles, I used red and green for Christmas

Instructions to make Toffee/Almond Chunk Cookies:

1. Preheat oven to 325. Line baking sheets with parchment paper
2. In a medium bowl whisk flour, baking soda and salt.
3. In a large bowl beat butter with both sugars until light and fluffy, about 2 to 3 minutes
4. Add egg, egg yolk and vanilla and beat in
5. Stir in flour mixture just into blended, don't over mix.
6. Mix in chocolate toffee/almond nugget halfs
7. Place decorative sugar on a.plate
8. Roll cookie dough into 1 1/2 inch balls,place each ball in sugar
9. Roll in sugar to lightly coat all over
10. Place 2 inches apart on prepared baking sheet , lightly press dough.ball.to flatten slightly
11. Bake 10 to 13 minutes just until set and puffed any very light.golden, don't over bake for chewy cookies. Let cool in pan 5 minutes before transfering to wire rack to cool completely
12. These cookies freeze great so can be made ahead and be ready when you red them!

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