What’s Cookin’ – Granite City’s Toffee Almond Cookies

I recently attended a dinner meeting at Granite City Food & Brewery.  They served some of their Toffee Almond Cookies for dessert, and they were a big hit.  One of the members of the group found a listing of the ingredients along with some sparse preparation instructions so I took the recipe, re-engineered it, and adapted it for the home kitchen.

If you like toffee and almonds and chocolate chips in a chewy cookie, then try this recipe!  I’ve made it a few times now and had some of my friends who were at the meeting tasted them for me  (thanks Gail and Tina!).  Thumbs up!

Toffee Almond Cookies ingredients.  Preheat oven to 350° F.  Prepare flat cookies sheets by lining them with baking mats or parchment paper.

Sliced almonds.  Measure first.  Chop into smaller pieces after measuring.

My kids do not like nuts in things, but they tried these, and they couldn’t really tell that they included nuts since the toffee bits are also a little crunchy.  It’s really the flavor of the almonds along with the chocolate chips and toffee bits, more than the texture, that makes these cookies taste so good.

Sift together the flour, baking soda, and salt.

I used my sifting technique of placing the dry ingredients in a bowl and stiring with a whisk to combine the flour, baking soda, and salt.

Cream together the butter until creamy.  Add the sugars and mix on medium speed for 3 minutes scraping down the sides of the bowl if necessary.  Add the eggs, one at a time, mixing well after each addition.  Add the vanilla and oil and mix well.

Tip #1 on making cookies:  The butter should be at room temperature – not too soft and not too cold.  This usually takes between 15 and 30 minutes out of the refrigerator depending on how warm it is in the kitchen.  Beat the butter until creamy first.  Add the sugars and beat for several minutes.  This is where you add the air (and softness) to the cookie.  Everything needs to be well combined before adding the dry ingredients.

Add the flour mixture to the wet mixture in three batches and mix just until well combined.  Do not overmix.

Tip #2 on making cookies:  Once you add the flour, you want to mix JUST until combined as overmixing will create a tough cookie due to overworking the gluten in the flour.  I like to add the flour mixture in three batches, stirring after each addition just until combined.

Fold in the almonds, toffee bits, and chocolate chips.  Gently.

Scoop onto parchment lined, flat, cookie sheets.  Bake in a preheated oven for the required amount of time depending on whether you are making the regular sized or the jumbo sized cookie.

Tip #3 on making cookies:  I have taken to (almost) always baking cookies on parchment lined, flat cookie sheets.  There are a few cookies, like shortbreads, that I like to use my airbake pans.  I have two flat cookie sheet pans that I prefer to use, and I re-use the parchment paper for an entire batch of cookies.

The trick with these particular cookies is in the cooling.  You want them to be soft and chewy so do not overbake them.  When they first come out of the oven, they will be too soft to remove from the cookie sheets.  That’s okay.  Let them rest on the cookie sheet for about 3 minutes and then gently remove them to racks to finish cooling.

I used my 1¼” scoop to make regular size cookies – about 2½” baked.  They require a baking time of 9 to 11 minutes.  This recipe will make about 7 dozen cookies of this size.

I used my 2″ scoop to make jumbo size cookies – 4″ baked.  They require a baking time of 12 to 14 minutes.  This recipe will make about 26 cookies of this size.

Whatever size you choose to make, these cookies are yummy.

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