Description
Delight in these rich and buttery Almond Toffee Chocolate Chip Cookies, featuring a perfect blend of semi-sweet chocolate chips, crunchy sliced almonds, and sweet toffee bits. With a light almond and vanilla essence, these cookies bake to golden perfection, creating a crunchy outside and chewy inside that satisfies every cookie craving.
Ingredients
Scale
Wet Ingredients
- 1 cup butter flavored Crisco shortening
- 2 large eggs
- ½ tsp vanilla extract
- 1 tsp almond extract
Dry Ingredients
- ¾ cup sugar
- ¾ cup light brown sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2¼ cups all-purpose flour
Add-ins
- ½ cup semi-sweet chocolate chips
- 6 oz sliced almonds
- 8 oz toffee bits
Instructions
- Preheat Oven: Preheat your oven to 350ºF to ensure it’s at the perfect temperature for baking your cookies.
- Cream Shortening and Sugars: In a large mixer bowl, beat the butter flavored Crisco shortening, granulated sugar, light brown sugar, vanilla extract, and almond extract until the mixture becomes light and fluffy. This will take about 2 to 3 minutes and is crucial for the cookies’ texture.
- Add Eggs: Add the eggs one at a time to the mixture, beating well after each addition to incorporate air and ensure even texture.
- Combine Dry Ingredients: Gradually beat in the all-purpose flour, salt, baking soda, and baking powder until everything is well combined and a cookie dough forms.
- Mix in Add-ins: Stir in the semi-sweet chocolate chips, toffee bits, and sliced almonds evenly throughout the dough for balanced flavor and crunch.
- Scoop Cookies: Using a medium cookie scoop, portion the dough onto baking sheets lined with parchment paper. Space the cookies adequately to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes or until they turn golden brown on the edges.
- Cool Cookies: Let the cookies cool on the baking sheets for about 2 minutes before transferring them to wire racks to cool completely, ensuring the right texture is set.
Notes
- You can substitute butter for Crisco shortening if you prefer a richer flavor but note the texture may vary slightly.
- For added crunch, lightly toast the sliced almonds before mixing them into the dough.
- Store cookies in an airtight container at room temperature for up to one week to keep them fresh.
- Ensure not to overbake for maximum chewiness; pull them out as soon as edges are golden.
