I really can’t wait for the fall and winter weather. As much as I love the sun, I prefer sleeping bundled up in sheets rather than sweating through them. Although the heat doesn’t keep me out of the kitchen, it’s a lot more comforting with the oven running when it’s cold out. Cue countdown to cold weather.. now!
I know that these are simple cookies, but simple ones are the best kind! I like trying out different chocolate chip recipes purely out of curiosity. What makes it better? What makes it worse? These were soft, chewy, and sweet.. just the way I like them. The recipe comes slightly adapted from Cafe Johnsonia. Enjoy!
- 1 cup (2 sticks) butter, room temperature
- 1 1/2 cups packed dark brown sugar
- 2 large eggs
- 2 tsp. vanilla
- 3 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup sliced almonds
- 1 1/2 cup chocolate chips
- 1 cup toffee pieces
- Preheat oven to 350 degrees F.
- Beat butter and dark brown sugar until light and fluffy. Add the egg and beat for another minute. Add the vanilla, beat well.
- Whisk dry ingredients together. In two or three additions, mix the dry ingredients into the butter/sugar mixture.
- Fold in the chocolate chips, toffee and almonds. Use a mini ice cream scoop or tablespoon to drop balls of the dough onto baking sheets. Gently flatten the tops of the dough.
- Bake for about 8-10 minutes. Let the cookies cool on the cookie sheet.