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Chocolate Chip Almond Toffee Cookies

These Chocolate Chip Almond Toffee Cookies are a delightful treat bursting with almond paste, gooey chocolate, and crunchy toffee—perfectly soft and chewy!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Keyword: Almond, Chocolate, Cookies, Easy, Quick, Toffee
Servings: 24 servings

Ingredients

  • 2 3/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter at room temperature
  • 3/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar
  • 3 ounces Almond Paste
  • 2 Large Eggs
  • 1 1/2 teaspoons Vanilla Extract
  • 1 1/2 cups Chopped Toffee
  • 1 cup Semi-Sweet Chocolate Chips

Instructions

  • Preheat your oven to 350°F (175°C) to ensure even baking and perfect golden cookies.
  • Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ease cleanup.
  • In a medium bowl, whisk together 2 3/4 cups of all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  • In a large mixing bowl, beat 1 cup unsalted butter (room temperature), 3/4 cup granulated sugar, and 3/4 cup brown sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  • Crumble 3 ounces of almond paste into the butter and sugar mixture and beat until fully incorporated. Then add 2 large eggs and 1 1/2 teaspoons vanilla extract, mixing until smooth.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  • Gently fold in 1 1/2 cups chopped toffee and 1 cup semi-sweet chocolate chips until evenly distributed in the dough.
  • Using a cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes or until edges are lightly golden.
  • Remove cookies from oven and let cool on baking sheets for about 5 minutes, then transfer to a cooling rack. Enjoy warm or at room temperature!

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Measuring Cups and Spoons
  • Baking Sheets
  • Cookie Scoop
  • Cooling Rack

Notes

  • For a dairy-free version, substitute butter with coconut oil.
  • Marzipan can replace almond paste if unavailable for a similar flavor.
  • Cookie dough can be chilled up to 3 days before baking; freeze dough balls for longer storage.
  • Store baked cookies in an airtight container at room temperature for up to one week.
  • Use quality semi-sweet chocolate chips for optimal melting and flavor.