Recipe by: Stephanie (website)

“These cookies will become crisp after they have cooled.”

Chocolate Toffee Cookies II
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Chocolate Toffee Cookies II
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
18
Servings
18
Servings: Units:
Ingredients
Ingredients
Servings: Units:
Instructions
  1. Preheat oven to 350 degrees F (175 degrees F).
  2. Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
  3. Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
  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.

INGREDIENT TAGS: unsalted butter, white sugar, egg, dark rum, vanilla extract, all-purpose flour, unsweetened cocoa powder, baking soda, salt, toffee baking bits, chopped almonds

Recipe Category: Chocolate Cookies