Name: Chocolate Toffee Cookies II
Yield: 18
Ingredients: Unsalted butter - ½ cup; White sugar - 1 ⅛ cups; Egg - 1; Dark rum - 1 tablespoon; Vanilla extract - 1 teaspoon; All-purpose flour - 1 cup; Unsweetened cocoa powder - ½ cup; Baking soda - ½ teaspoon; Salt - ¼ teaspoon; Toffee baking bits - 1 ½ cups; Chopped almonds - ½ cup

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chocolate Toffee Cookies II

1. Unsalted butter - ½ cup

2. White sugar - 1 ⅛ cups

3. Egg - 1

4. Dark rum - 1 tablespoon

5. Vanilla extract - 1 teaspoon

6. All-purpose flour - 1 cup

7. Unsweetened cocoa powder - ½ cup

8. Baking soda - ½ teaspoon

9. Salt - ¼ teaspoon

10. Toffee baking bits - 1 ½ cups

11. Chopped almonds - ½ cup

How to cook deliciously - Chocolate Toffee Cookies II

1. Stage

Preheat oven to 350 degrees F (175 degrees F).

2. Stage

Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.

3. Stage

Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.

4. Stage

Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.