Toffee Almond Chocolate Chunk Cookies

Hello world!! I am back! If you haven’t heard from my various social media platforms, Brad and I just welcomed our sweet baby girl into our family. I actually went into labor the day I posted my last recipe, Cranberry Orange Porridge! It was certainly a surprise, but we are all doing well and I am finally getting around to cooking again… little by little (C Section recovery is no joke, people!).


I jumped back into the kitchen just to make these decadent, chewy cookies for you guys (and myself), because I love you and you deserve to eat this cookie dough by the spoonful (like I did).


Try to avoid eating all the dark chocolate before it goes into the dough (it’s a challenge, I know), because I PROMISE the melty pools of chocolate are worth the wait.



I LOVE THESE COOKIES. They have just the right amount of crunch and chewiness, and they aren’t overly sweet. Plus, that little hint of sea salt? It’s pure magic.


And because I just can’t resist, here’s a picture of our sweet little bean! Her name is Mia, and we are absolutely in love with her chubby little cheeks and fuzzy hair. She’s pretty darn cute!!

I hope you enjoy these cookies as much as we did, and let’s all cross our fingers that I get all the holiday recipes up that I want to this month! Happy baking!

Toffee Almond Chocolate Chunk Cookies

  • Difficulty: easy
  • Print

Toasted almonds, toffee, and a hint of sea salt make these oatmeal chocolate chunk cookies insanely delicious!



  • 1 c butter, room temperature
  • 1 c brown sugar
  • 1/2 c sugar
  • 2 eggs, room temperature
  • 2 t vanilla
  • 2 1/3 c flour
  • 1 t baking soda
  • 1/2 t salt
  • 1 c quick oats
  • 1/2 c old fashioned oats
  • 10 oz dark chocolate, chopped
  • 1/3 c toasted almonds, finely chopped
  • 4 oz toffee bits
  • Sea salt for garnish


  1. Cream butter and sugars until fluffy, then add eggs and vanilla, mixing until combined.
  2. While butter and sugars cream, combine flour, baking soda, and salt.
  3. Add the dry ingredients to the wet, then add oats, mixing until just combined. Stir in the chocolate, almonds, and toffee.
  4. Bake at 375 degrees for 8-10 min, topping dough mounds with a small sprinkle of sea salt before baking, if desired. Store in an airtight bag or container for best results. Enjoy!


2 thoughts on “Toffee Almond Chocolate Chunk Cookies

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