Here’s another great cookie with almond butter. These are tender, slightly crisp on the edges with soft insides. If you want them chewy, use dark brown sugar for the brown sugar. If you want them crispier, bake them longer. If you want them sturdier, use half bread flour. And you can always use peanut butter in place of the almond butter, if you prefer. These are not as good as my fave, Triple Almond Cookies, but they’re very good. The toffee bits and chopped almonds add a nice crunch factor, and there’s plenty of yummy flavor here too.
You don’t have to use almonds from a can – you can substitute plain almonds if you prefer. (You might want to add a big pinch of salt to the dough if you use unsalted almonds.)
|Almond Butter Toffee Chocolate Chip Cookies |
Source: Judy’s Kitchen
Rating: 8 out of 10
|INGREDIENTS: 1 stick unsalted butter (I used Smart Balance 50/50 Butter Blend) |
1/2 cup brown sugar
1/2 cup white sugar (I used 2 Tbsp. NuNaturals Stevia)
3/4 cup almond butter
1 large egg + 1 yolk
1 Tbsp. almond liqueur (or 1/4 tsp. almond extract)
1 tsp. vanilla
1 cup + 2 Tbsp. unbleached all-purpose flour
1/3 cup roasted salted almonds (from a can of mixed nuts)
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 cup toffee bits
1/2 cup semi-sweet chocolate chips
In large bowl, whisk together butter and sugars till smooth. Whisk in almond butter.
Add egg and flavorings and whisk till smooth.
In small bowl, combine dry ingredients, including toffee and chocolate chips. Add to creamed mixture with spoon or spatula, mixing just till combined.
For sturdier cookies, cover bowl and refrigerate overnight. If you don’t have the time to do that, refrigerate as long as possible, or just bake them right away. Heat oven to 350F. Line a cookie sheet with parchment paper. Place about 20 golf-ball size dough balls on prepared cookie sheet.
Bake 12-14 minutes, or till cookies test done when a toothpick is inserted in center.
Cool in pan 5 minutes, then transfer cookies to a wire rack to finish cooling. Yield: about 20 (3-1/2”) cookies.