Chocolate Toffee Amaretto Cookies
Yield: about 5 dozen cookies
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
1/4 cup brown sugar
2 large eggs
2 tablespoons amaretto
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups crushed chocolate-covered English toffee (I used Heath Bar bits/chips)
1 cup semi-sweet chocolate chips
1 cup chopped, toasted almonds
Preheat oven to 350°F.
Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy. Then add in the egg, amaretto and vanilla and beat until well combined. In a small bowl, sift together flour, cocoa, baking soda and salt. Add dry ingredients into butter mixture. Stir in toffee bits, chopped almonds, and chocolate chips.
Drop dough by heaping tablespoonfuls onto heavy large ungreased baking sheet, 2 inches apart. Bake until cookies puff slightly and crack on top, about 11 minutes. Let cookies cool on sheet for 5 minutes. Carefully transfer cookies to rack and cool completely (they will be quite soft when warm).
Source: adapted from Bon Appetit Desserts. Original recipe can be found on Epicurious