Chocolate Toffee Cookies II
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Description
These cookies will become crisp after they have cooled.
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
- 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.
Nutrition Facts
serving: 3 dozen
calories: 260.4 kcal
carbohydrates: 31.1 g
protein: 2.1 g
saturated fat: 7.7 g
cholesterol: 40.2 mg
sodium: 170.6 mg
fiber: 1.2 g
sugar: 12.7 g