Instructions

• Preheat the oven to 350°F (175°C). Place a rack in the center of the oven. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
• In a medium bowl, whisk together the 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup unsalted butter (at room temperature), 3/4 cup granulated sugar, and 3/4 cup brown sugar on medium speed for about 2 minutes, until light and creamy. Stop once or twice to scrape down the sides of the bowl.
• Break the 3 ounces almond paste into small pieces and add them to the butter-sugar mixture. Mix on medium speed until the almond paste is fully incorporated and the mixture is smooth.
• Add the 2 large eggs one at a time, mixing on low speed after each addition until just combined. Add 1 1/2 teaspoons vanilla extract and mix until blended.
• With the mixer on low speed, add the dry ingredients to the wet ingredients in two additions, mixing just until no streaks of flour remain. Do not overmix.
• Transfer the dough to a large bowl (or keep in the mixer bowl) and fold in 1 1/2 cups chopped toffee and 1 cup semi-sweet chocolate chips with a spatula until evenly distributed.
• Using a medium cookie scoop, portion the dough onto the prepared baking sheet, spacing the mounds about 2 inches apart.
• Bake one sheet at a time on the center rack for 12–14 minutes, until the cookies are golden brown around the edges and set in the centers.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to a cooling rack to cool completely.