Chocolate Toffee Cookies II Recipe

Ingredients
<br>- ½ cup unsalted butter
<br>- 1 ⅛ cups white sugar
<br>- 1  egg
<br>- 1 tablespoon dark rum
<br>- 1 teaspoon vanilla extract
<br>- 1 cup all-purpose flour
<br>- ½ cup unsweetened cocoa powder
<br>- ½ teaspoon baking soda
<br>- ¼ teaspoon salt
<br>- 1 ½ cups toffee baking bits
<br>- ½ cup chopped almonds
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees F).
<br>step 2: Beat butter and sugar in large bowl until fluffy.  Add egg, rum, and vanilla and beat until well blended.
<br>step 3: Sift flour, cocoa, baking soda and salt into small bowl.  Stir dry ingredients into butter mixture.  Mix in toffee and chopped almonds.
<br>step 4: Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart.  Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes.  Let cookies cool on sheet 1 minutes.  Transfer cookies to rack and cool completely.  Repeat shaping and baking with remaining batter.
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Ingredients
- ½ cup unsalted butter
- 1 ⅛ cups white sugar
- 1 egg
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups toffee baking bits
- ½ cup chopped almonds

Directions
step 1: Preheat oven to 350 degrees F (175 degrees F).
step 2: Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
step 3: Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
step 4: Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.

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