Though I’ve rarely met a chocolate chip cookie I couldn’t appreciate, these Toffee Almond Chocolate Chunk Cookies just might top the list. Generally, we all have very specific preferences when it comes to a chocolate chip cookies attributes, right?
What kind of chocolate?
Undercooked so they are a bit doughy in the center?
Dipped in milk, or chased with a nice cold glass?
My goal has always been to bake thick, soft cookies, but these Toffee Almond Chocolate Chunk Cookies are decidedly thin and purposely wrinkly. Completely deflated. Adorned with chocolate chunks melted into blobs. Unashamedly oversized. Soft center with a crispy edge. Flecks of almonds and toffee bits throughout. Impossible for a child to eat without making a mess. Okay, even an adult.
In other words, six or seven bites of heaven.
If you are more into the traditional Chocolate Chip Cookie, no worries, I have a recipe for you too. But if you are wanting to try something a little more technical, maybe even a little fussy, step right up to the counter and let’s make these unforgettable Toffee Almond Chocolate Chunk Cookies together!
Make the dough ahead of time, as it does need to chill. You can either use semisweet baking wafers, or a semisweet baking bar cut into chunks. If you use a bag of “chocolate chunks” they won’t spread out into blobs, but will stay in nice neat chunks. Either way is fine, but I prefer the blobs.
In order to deflate the cookies as they bake so that they get nice and wrinkly around the edges, you’ll need to take the baking sheet out of the oven a few times during the baking process and firmly tap (or drop) the baking sheet on a firm surface. I use my tile floor. Do warn everyone in the house as they will hear the sudden noise assume you accidentally dropped the cookies.
This genius method is from Sarah Kieffer of the Vanilla Bean Blog and her Pan-Banging Chocolate Chip Cookie recipe that went viral last year. Of course I’m always late to the party, but I’m so happy I finally gave it a go! This method combined with a cookie base from Laura of Tutti Dolci, completely lured in by her instagram showcase of baked goods, led to the Toffee Almond Chocolate Chunk Cookies I’m sharing with you today. These ladies are definitely two beautiful bakers to follow if you are looking for both a reliable recipe and inspiring creations.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 1 cup all-purpose flour
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup finely ground almonds
- 1/3 cup toffee bits
- 10 tablespoons salted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg, plus one egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups semi-sweet chocolate chunks or baking wafers, divided*
- Maldon sea salt for finishing
- In a large bowl, mix together flours, salt, baking powder, almonds and toffee bits. Set aside.
- In the bowl of an electric mixer with the paddle attachment, cream butter and sugar together on medium speed until smooth and pale. Add egg and egg yolk, and mix. Add vanilla extract and mix.
- On low speed, gradually add in flour mixture and mix until just incorporated. Add 1 cup of the chocolate chunks, reserving the remaining 1/4 cup for the tops of the cookie dough balls.
- Cover dough and chill for at least one hour.
- Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoons of dough per cookie (I use a spring release ice cream scoop), rolling them into a ball and topping with reserved chocolate chunks. Place them onto the prepared baking sheet, six at a time.
- Bake the cookies for a total of 10-11 minutes, taking them out of the oven and firmly tapping the baking sheet on a hard surface to deflate the cookie at least three times toward the middle and end of the baking process.
- When the edges are golden and the center is not quite baked through, remove the cookies from the oven and give a final whack to deflate once again. Let the cookies cool on the baking sheet for 3 minutes, then transfer to a cooling rack and finish with a sprinkle of Maldon sea salt.
*If you use a bag of “chocolate chunks” the chocolate will stay in nice, neat chunks when baked. If you use a baking bar of semi-sweet chocolate and cut it yourself, the chocolate will melt into blobs. Either is fine, but I prefer the blobs.