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Chocolate and Almond Toffee!

Chocolate and Almond Toffee! – – whole almonds, salted butter (cut into pieces), sugar, salt, vanilla, milk chocolate

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Chocolate and Almond Toffee!
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Place almonds on a plate and microwave on high for 2 1/2 minutes to toast.
  2. Line a baking sheet with aluminum foil.
  3. Spread 9 ounces of almonds in a single layer on the baking sheet. (reserve about 1 ounce of the almonds to chop and sprinkle on the top of the toffee.)
  4. Add sugar, butter, vanilla, and salt to a heavy bottomed skillet.
  5. Stir over medium heat until melted.
  6. Turn heat to medium-high. Continuously whisk for 9-10 minutes until golden brown in color.
  7. Quickly pour over the almonds as evenly as possible.
  8. Cool 2 minutes.
  9. Sprinkle with chocolate chips. Allow to sit for 2-3 minutes to melt the chocolate.
  10. Using a spatula, spread out the chocolate evenly.
  11. Sprinkle with the remaining chopped almonds.
  12. Allow to cook and set until chocolate is hardened.
  13. Use a knife to cut toffee into pieces.
  14. Store in a container at room temperature.
  15. Enjoy!
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Chocolate Chip Cookies

Chocolate Chip Cookies – – cake flour, bread flour, baking soda, baking powder, kosher salt, salted butter (softened),

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Chocolate Chip Cookies
Course Dessert
Prep Time 20 minutes
Cook Time 16-17 minutes
Servings
cookies
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 16-17 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a mixer, cream butter, sugar, and brown sugar until light in color and fluffy. About 4-5 minutes.
  3. Add 1 egg at a time, mixing well after each egg.
  4. Add vanilla. Scrape down sides of bowl with rubber spatula.
  5. Add all the dry ingredients to the mixer and mix on low until combined.
  6. Add the chocolate chips and mix until just combined.
  7. Scoop dough onto plastic wrap. Wrap and refrigerate for 30 minutes.
  8. Use an ice cream scoop to scoop cookies into ball shapes.
  9. Place cookies 2 inches apart on parchment lined baking sheets.
  10. Sprinkle each cookie with a bit of kosher salt.
  11. Bake in 400 oven for 16-17 minutes, rotating halfway between baking time, until slightly brown.
  12. Allow to cool on baking sheet for 2 minutes then place on cooling racks to cool.
  13. Enjoy!
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