Chopped almonds and flour mixed in with a sugary buttery syrup (toffee) to make these cookies, with a melted dark chocolate center.
- 1 1/2 cups sliced almonds
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 5 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 cup Hershey’s or other dark chocolate chips
- Pulse almonds in a food processor until finely chopped. Add to a mixing bowl along with the flour, salt and cinnamon. Whisk to combine.
- Combine sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally until the mixture comes to a rolling boil and sugar is dissolved. Boil for one minute, then remove from heat. Stir in vanilla.
- Pour sugar mixture into the dry ingredients and mix until combined. Chill dough for about 30 minutes.
- While the dough is in the fridge, set your oven to heat to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop round balls approximately a teaspoon in size (or 1/2 to 3/4 inch in diameter) and place on baking sheet at least 2 inches apart. They need plenty of room to spread. Bake one sheet at a time until light golden brown, about 10 minutes.
- Let cookies cool for 2 or 3 minutes on baking sheet before removing them and shaping them if desired.
- To create classic cookies, melt chocolate chips in a heat proof container in the microwave for 30 seconds at a time until melted, stirring in between. Spread a thin layer of chocolate over the underside of a cookie and squish another cookie of the same size/shape on top. Let chocolate harden and serve.
- Category: Dessert
- Cuisine: American