Chocolate and Almond Toffee! – – whole almonds, salted butter (cut into pieces), sugar, salt, vanilla, milk chocolate
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 10 ounces whole almonds
- 1 cup salted butter cut into pieces
- 1 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 2 cups milk chocolate chips
Ingredients
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Instructions
- Place almonds on a plate and microwave on high for 2 1/2 minutes to toast.
- Line a baking sheet with aluminum foil.
- 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.)
- Add sugar, butter, vanilla, and salt to a heavy bottomed skillet.
- Stir over medium heat until melted.
- Turn heat to medium-high. Continuously whisk for 9-10 minutes until golden brown in color.
- Quickly pour over the almonds as evenly as possible.
- Cool 2 minutes.
- Sprinkle with chocolate chips. Allow to sit for 2-3 minutes to melt the chocolate.
- Using a spatula, spread out the chocolate evenly.
- Sprinkle with the remaining chopped almonds.
- Allow to cook and set until chocolate is hardened.
- Use a knife to cut toffee into pieces.
- Store in a container at room temperature.
- Enjoy!
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Chocolate Chip Cookies – – cake flour, bread flour, baking soda, baking powder, kosher salt, salted butter (softened),
| Prep Time | 20 minutes |
| Cook Time | 16-17 minutes |
| Servings |
cookies
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Ingredients
- 2 cups minus 2 tbsp cake flour
- 1 2/3 cups bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 2 1/2 sticks salted butter softened
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tbsp sugar
- 2 eggs
- 2 tsp vanilla
- 11.5 ounces milk chocolate chips
- 10 ounces bittersweet chocolate chips
Ingredients
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Instructions
- Preheat oven to 400 degrees.
- In a mixer, cream butter, sugar, and brown sugar until light in color and fluffy. About 4-5 minutes.
- Add 1 egg at a time, mixing well after each egg.
- Add vanilla. Scrape down sides of bowl with rubber spatula.
- Add all the dry ingredients to the mixer and mix on low until combined.
- Add the chocolate chips and mix until just combined.
- Scoop dough onto plastic wrap. Wrap and refrigerate for 30 minutes.
- Use an ice cream scoop to scoop cookies into ball shapes.
- Place cookies 2 inches apart on parchment lined baking sheets.
- Sprinkle each cookie with a bit of kosher salt.
- Bake in 400 oven for 16-17 minutes, rotating halfway between baking time, until slightly brown.
- Allow to cool on baking sheet for 2 minutes then place on cooling racks to cool.
- Enjoy!
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