These cookies will become crisp after they have cooled.
Original recipe makes 3 dozen
Ingredients
1/2 cup unsalted butter
1 1/8 cups white sugar
1 egg
1 tablespoon dark rum
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups toffee baking bits
1/2 cup chopped almonds
Directions
- Preheat oven to 350 degrees F (175 degrees F).
- Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
- 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 heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.
Nutrition
Calories: 260 kcal
Carbohydrates: 31.1 g
Cholesterol: 42 mg
Fat: 14.5 g
Fiber: 1.2 g
Protein: 2.1 g
Sodium: 171 mg