These Chocolate Chunk Heath cookies are made to be eaten Cookie Monster style.  Even though they’re thin and delicate looking, the cookies pack a huge flavor punch with the addition of almond extract, big chunks of milk chocolate, and crunchy Heath toffee bits.

Chocolate Chunk & Heath Cookies

(Adapted from smitten kitchen)
Makes 3 dozen cookies

Ingredients

1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
2 tablespoons (25 grams) granulated sugar
2 tablespoons (25 grams) turbinado sugar
3/4 cup plus 2 tablespoons (165 grams) packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 teaspoon baking soda
1/4 heaping teaspoon fine sea or table salt
1 3/4 cups (220 grams) all-purpose flour
1/2 pound (225 grams) milk, semi-, bittersweet chocolate, cut into 1/2-inch chunks
1/2 cup Heath toffee bits

Directions

1. Heat oven to 360°F, and line a baking sheet with parchment paper or a silicon baking mat.
2. In a large bowl, cream the butter and sugars together with an electric mixer until light and fluffy, about 3-5 minutes.
3. Add the egg and beat until incorporated,
4. Scrape down the bowl, and add the vanilla and almond extracts, beating until thoroughly combined.
5. In a separate large bowl, stir together the flour, salt, and baking soda until well combined.
6. On low speed, combine the flour mixture into the wet ingredients until until just mixed.
7. With a spatula, fold/stir in the chocolate chunks and Heath toffee bits.
8. Scoop the cookies into 1 1/2 tablespoon mounds, spacing them a few inches apart on the prepared baking sheet.
9. Bake for 11 to 12 minutes, until golden on the outside, and remove from oven.
10. Let the cookies rest on baking sheet for 5 minutes before transferring them to a cooling rack.