Description
Crisp almond cookies dipped in rich chocolate with crunchy toffee bits.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped toffee bits
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped toffee bits.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a microwave-safe bowl, melt the chocolate chips with the vegetable oil in 30-second intervals, stirring between each, until smooth.
- Dip the cooled cookies halfway into the melted chocolate. Place them back on the parchment-lined baking sheets to set.
Notes
- For a cleaner dip, you can use a spoon to help coat the cookie.
- Store cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American