Toffee/Almond Chunk Cookies

• 2 cup all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter at room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 8 oz Hersheys extra creamy milk chocolate with toffee and almonds nuggets, cut jn half. See direction step #6 for a photo of the candy
• 3/4 cup decorative sugar and or sprinkles, I used red and green for Christmas

1. Preheat oven to 325.
2. Line baking sheets with parchment paper
3. In a medium bowl whisk flour, baking soda and salt.
4. In a large bowl beat butter with both sugars until light and fluffy, about 2 to 3 minutes
5. Add egg, egg yolk and vanilla and beat in
6. Stir in flour mixture just into blended, don't over mix.
7. Mix in chocolate toffee/almond nugget halfs
8. Place decorative sugar on a.plate
9. Roll cookie dough into 1 1/2 inch balls,place each ball in sugar
10. Roll in sugar to lightly coat all over
11. Place 2 inches apart on prepared baking sheet , lightly press dough.ball.to flatten slightly
12. Bake 10 to 13 minutes just until set and puffed any very light.golden, don't over bake for chewy cookies.
13. Let cool in pan 5 minutes before transfering to wire rack to cool completely
14. These cookies freeze great so can be made ahead and be ready when you red them!

flour, baking soda, salt, light brown sugar, granulated sugar, egg, egg yolk, vanilla, milk chocolate, decorative sugar

Taken from cookpad.com/us/recipes/367172-toffeealmond-chunk-cookies (may not work)