Ingredients
2-1/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup (2 sticks) Blue Bonnet®-stick, softened
1-1/2 cups firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
1 bar (7 ounces) milk chocolate, cut into chunks
1 cup almond toffee bits
1 cup chopped almonds
Directions
Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.
Combine flour, salt and baking soda in medium bowl; set aside.
Cream Blue Bonnet and brown sugar until fluffy with electric mixer on medium-high. Beat in eggs, one at a time. Add vanilla. Turn mixer down to low, gradually add flour mixture.
Stir morsels, chocolate chunks, toffee and almonds into batter with wooden spoon. Drop dough by heaping tablespoonfuls onto prepared cookie sheets, spacing 2 inches apart.
Bake 12 minutes or until edges are golden brown and centers still soft. Cool 1 minute on cookie sheet; transfer to wire racks. Cool completely.
Notes
If using the chocolate coated toffee bits, omit the chocolate bar from this recipe. Blue Bonnet's 2003-2004 Family Favorites Recipe Contest - Teresa Cardin 2nd Place Winner
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