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

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.