Chocolate Toffee Cookies
These chocolate toffee cookies are soft, delicious and full of almonds and toffee bits. Make this Christmas cookie recipe to give as holiday gifts, or for your Christmas dessert platter!
- 1 cup flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup butter softened
- 2/3 cup sugar
- 1 large egg separated
- 2 tbsp milk
- 1 tsp vanilla
- 1 cup almonds chopped (See Note 1)
- 1 cup Heath Toffee bits
- 1/2 cup chocolate
- 1 tbsp butter
- Sea Salt Flakes
Whisk together the flour, cocoa and salt in a medium bowl. Separate the egg yolk from the white into two bowls. Set aside.
By hand or using electric mixer, cream the butter and sugar until pale in color. Beat in the vanilla, milk and egg yolk. Add the flour/cocoa mixture and beat until blended. Refrigerate cookie dough 1 hour.
Preheat oven to 350°F. Chop the almonds and place in a bowl to roll the cookies in. Whisk the egg white until frothy.
Scoop the cookie dough and roll into 24 balls. Place on lined baking sheet.
Using a spoon, roll to coat each dough ball in the egg white, gently shaking to remove excess egg white. Next, roll in the chopped almonds, pressing gently to adhere. Place back on baking sheet and repeat for all dough balls.
Make an indentation in the center of each dough ball with thumb or rounded end of wooden spoon or kitchen utensil. Bake for 10 minutes, remove from oven and gently press again if needed to make indentation in center of each cookie again. Fill each with Heath toffee bits and return to oven to bake another 2-3 minutes.
- Roasted almonds with skin on or off can be used.
- Either drizzle chocolate over cookies using a squeeze bottle or use a plastic bag and snip one of the corners to squeeze out.
Calories: 193kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 80mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 256IU | Calcium: 26mg | Iron: 1mg