Chocolate Toffee Amaretto Cookies {Merry Christmas}

I wanted to take a moment to say how blessed I have been by my dear food blogger friends this past year - you know who you are... your encouraging, sweet comments inspire me to continue baking and teaches me to listen to my heart and passion. Thank you for being such a blessing in my life! 
I wish you and yours a very Merry & sweet Christmas... enjoy one another and may God bless each and every one of you in this coming New Year!  

Here are some decadent cookies for you - chock-full of goodness with chocolate, toasted almonds, toffee bits and...wait for it...amaretto!  Crunchy...yet soft, comfort and joy. These are the perfect cookies to share with friends this Christmas. 

Chocolate Toffee Amaretto Cookies
{Print Recipe}

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