3/4 cup heath toffee pieces or chopped homemade English toffee (my recipe at the bottom)
1 cup dark chocolate chunks
1 stick butter (softened)
1 egg
1 and 1/3 cup flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup plus 2 tablespoon granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
For the decoration:
1/2 cup chocolate chips
1/2 cup roasted and salted almonds, finely chopped
If you want to make your own toffee:
1/2 cup sugar
1 stick butter
1 teaspoon water
1/4 teaspoon salt
1/4 teaspoon vanilla extract
To Make the Toffee:
Mix all ingredients in a heavy bottomed sauce pan on medium heat until a candy thermometer reads 295 F and the mixture is a dark golden brown color and foamy. Then pour into a square baking dish lined with foil or a baking sheet covered with a silicone baking mat and spread into an even layer. Allow to cool at least 20 minutes until brittle and no longer pliable.
To make the cookies:
Step 1: Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper
Step 2: Mix together the sugars, then add the butter, egg and vanilla until fully combined (about 45 seconds)
Step 3: In a separate bowl, whisk together the flour, salt, baking soda and baking powder
Step 4: Add the dry ingredients to the wet in two batches, scraping down the bowl between each addition (about 45 seconds after each addition).
Step 5: Stir in chocolate chips and toffee pieces by hand (do not over-mix) and form 1.5 inch balls by hand, or scoop with a cookie/small ice cream scoop. Place dough balls about 2 inches apart on the cookie sheet.
Step 6: Place the cookies in the preheated oven for 8-10 minutes, until fragrant and just browned around the edges.
Step 7: While the cookies are cooling, melt the chocolate until smooth and liquid enough to drizzle. Chop the nuts finely. When the cookies are completely cool, drizzle chocolate over them and then sprinkle the nuts over the chocolate. Let the chocolate set then enjoy!
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