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| Chocolate Toffee Cookies II |
"These cookies becomes crisp once they have cooled."
Ingredients :
- half cup unsalted butter
- 1 1/eight cups white sugar
- 1 egg
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- 1 cup all-motive flour
- half cup unsweetened cocoa powder
- half of teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups toffee baking bits
- 1/2 cup chopped almonds
Instructions :
| Prep : | Cook : 18M | Ready in : |
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- Preheat oven to 350 ranges F (a hundred seventy five ranges F).
- Beat butter and sugar in massive bowl till fluffy. Add egg, rum, and vanilla and beat till nicely combined.
- Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
- Drop batter by way of heaping tablespoonfuls onto heavy huge ungreased baking sheet, spacing 2 inches aside. Bake till cookies puff slightly and crack on top but are still tender to hard, approximately 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.
Notes :
- Reynolds® parchment may be used for easier cleanup/elimination from the pan.
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