Crispy Chocolate Chip Almond Toffee Cookies

Cookies are my go-to treat when I need something that makes everyone happy. There’s just something about the smell of cookies baking that brings people together in the kitchen. But I’ll be honest – sometimes regular chocolate chip cookies feel a little too ordinary for special occasions.

That’s where these chocolate chip almond toffee cookies come in. They have all the comfort of a classic cookie, but the almond and toffee bits make them feel fancy enough for company. I love that I can use ingredients I usually have on hand, plus a bag of toffee bits from the baking aisle.

Want something sweet and buttery? These cookies deliver. Looking for a little crunch? The almonds and toffee have you covered. I usually make a double batch because they disappear faster than I expect.

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What Kind of Flour Should I Use?

All-purpose flour is your best bet for these cookies since it gives you that perfect balance of structure and tenderness. You don’t need anything fancy here – regular all-purpose flour from any brand will work great. If you only have bread flour on hand, your cookies might turn out a bit chewier, which isn’t necessarily bad but will change the texture slightly. Cake flour would make them too tender and they might not hold their shape well with all those mix-ins. Just make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off, since too much flour can make your cookies dry and dense.

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Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here’s what you can change up:

• Almond paste: If you can’t find almond paste, you can substitute with 3 tablespoons of almond flour plus 1 tablespoon of honey, or just use an extra 1/2 teaspoon of almond extract for that nutty flavor.
• Toffee pieces: No toffee on hand? Crushed Heath bars, butterscotch chips, or even chopped caramel candies work great. You could also use chopped toasted almonds for extra crunch.
• Semi-sweet chocolate chips: Feel free to swap these with milk chocolate chips, dark chocolate chips, or even white chocolate chips depending on your preference. Mini chips work too and distribute more evenly.
• Brown sugar: You can use all granulated sugar if that’s what you have, but your cookies will be a bit less chewy and won’t have that molasses flavor.
• Unsalted butter: Salted butter works fine – just reduce the added salt to 1/4 teaspoon. Make sure it’s still at room temperature for proper mixing.
• All-purpose flour: This is one ingredient I’d stick with for the best texture. Substituting with other flours will change how your cookies turn out.

Watch Out for These Mistakes While Baking

The biggest mistake when making these cookies is using cold butter instead of properly softened butter, which should give slightly when pressed but not be melty – this ensures your cookies spread correctly and have the right texture. Another common error is overmixing the dough once you add the flour, which can lead to tough cookies instead of tender ones, so mix just until the ingredients come together. Don’t skip chilling the dough for at least 30 minutes before baking, as this prevents the cookies from spreading too much and helps them hold their shape. Finally, resist the urge to overbake – these cookies are done when the edges are set and lightly golden but the centers still look slightly underbaked, since they’ll continue cooking on the hot pan after you remove them from the oven.

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What to Serve With Chocolate Chip Almond Toffee Cookies?

These rich, buttery cookies are perfect with a tall glass of cold milk – the classic pairing that never gets old! I love serving them alongside a hot cup of coffee or tea, especially something like Earl Grey or a smooth medium roast that complements the almond and toffee flavors. For a fun dessert spread, try arranging them on a platter with fresh berries and maybe some vanilla ice cream for an easy cookie sundae situation. They’re also great for packing up as gifts or bringing to potlucks since they travel well and everyone always goes crazy for homemade cookies.

Storage Instructions

Keep Fresh: These cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to add a slice of bread to the container to help keep them from getting too crispy. The toffee bits and chocolate chips hold up really well, so they taste great for days!

Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months, or freeze the cookie dough balls on a baking sheet before transferring to freezer bags. I love having frozen dough ready to go – just bake them straight from frozen and add an extra minute or two to the baking time.

Enjoy: Frozen cookies taste amazing straight from the freezer, or you can let them thaw at room temperature for about 10 minutes. If you want them warm and gooey again, pop them in the microwave for just 10-15 seconds – the chocolate chips get all melty and delicious!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3950-4150
• Protein: 37-44 g
• Fat: 185-200 g
• Carbohydrates: 545-570 g

Ingredients

For the dough:

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 3 oz almond paste
• 2 large eggs
• 1 1/2 tsp vanilla extract

To fold in:

• 1 1/2 cups chopped toffee pieces
• 1 cup semi-sweet chocolate chips

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 350°F (175°C).

Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

Set the prepared sheet aside until you’re ready to bake.

Step 2: Combine the Dry Ingredients

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.

This helps distribute the leavening agents and salt evenly throughout the flour.

Step 3: Cream the Butter, Sugars, and Almond Paste

• 1 cup unsalted butter, softened
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 3 oz almond paste
• 2 large eggs
• 1 1/2 tsp vanilla extract

In the bowl of a stand mixer fitted with the beater blade, beat the softened unsalted butter, white sugar, and packed brown sugar together for about two minutes until light and fluffy.

Add the almond paste in small pieces and continue mixing until fully incorporated.

Then add the eggs one at a time, mixing well after each addition.

Finally, mix in the vanilla extract until everything is thoroughly blended.

I like to scrape down the sides of the bowl occasionally to ensure everything mixes evenly.

Step 4: Mix Dough and Add Mix-Ins

• dry ingredients from Step 2
• wet mixture from Step 3
• 1 1/2 cups chopped toffee pieces
• 1 cup semi-sweet chocolate chips

Gradually add the dry ingredients from Step 2 to the wet mixture from Step 3, mixing slowly just until the flour is incorporated and no visible streaks remain.

Be careful not to overmix, as this can make the cookies tough.

Gently stir in the chopped toffee pieces and semi-sweet chocolate chips by hand until evenly distributed throughout the dough.

Step 5: Scoop, Bake, and Cool the Cookies

• cookie dough from Step 4

Using a medium cookie scoop, drop portions of dough onto the prepared baking sheet from Step 1, spacing them about 2 inches apart.

Bake the cookies in the preheated oven for 12–14 minutes, or until they are golden brown around the edges.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

For extra-dimensional flavor, I sometimes sprinkle a touch of flaky sea salt on top while the cookies are still warm.

Crispy Chocolate Chip Almond Toffee Cookies

Delicious Crispy Chocolate Chip Almond Toffee Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 4050 kcal

Ingredients

  

For the dough:

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 3 oz almond paste
• 2 large eggs
• 1 1/2 tsp vanilla extract

To fold in:

• 1 1/2 cups chopped toffee pieces
• 1 cup semi-sweet chocolate chips

Instructions

 

• Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier. Set the prepared sheet aside until you’re ready to bake.
• In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This helps distribute the leavening agents and salt evenly throughout the flour.
• In the bowl of a stand mixer fitted with the beater blade, beat the softened unsalted butter, white sugar, and packed brown sugar together for about two minutes until light and fluffy. Add the almond paste in small pieces and continue mixing until fully incorporated. Then add the eggs one at a time, mixing well after each addition. Finally, mix in the vanilla extract until everything is thoroughly blended. I like to scrape down the sides of the bowl occasionally to ensure everything mixes evenly.
• Gradually add the dry ingredients from Step 2 to the wet mixture from Step 3, mixing slowly just until the flour is incorporated and no visible streaks remain. Be careful not to overmix, as this can make the cookies tough. Gently stir in the chopped toffee pieces and semi-sweet chocolate chips by hand until evenly distributed throughout the dough.
• Using a medium cookie scoop, drop portions of dough onto the prepared baking sheet from Step 1, spacing them about 2 inches apart. Bake the cookies in the preheated oven for 12–14 minutes, or until they are golden brown around the edges. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. For extra-dimensional flavor, I sometimes sprinkle a touch of flaky sea salt on top while the cookies are still warm.