Brown Butter Milk Chocolate Toffee Almond Cookies

I just know you will love these cookies…super soft on the inside and packed full of milk chocolate chips, toffee and almonds…it’s an amazing cookie! You won’t be able to eat just one!

Ingredients:

• 2 sticks Land O Lakes European-style unsalted butter (1 cup)
• 2 3/4 cups unbleached all-purpose flour
• 2 teaspoons baking soda
• pinch of salt
• 1 cup Dixie Crystals granulated sugar
• 1 cup Dixie Crystals packed light brown sugar
• 3 large eggs
• 1 Tablespoon pure vanilla extract
• 2 cups milk chocolate chips
• 1 1/4 cups toffee bits
• 2/3 cup whole roasted salted almonds, that are roughly chopped

Directions

1. Add butter to a skillet and cook until brown, about 4 to 5 minutes. Pour into a small bowl and set aside to cool.
2. In a medium-sized mixing bowl, mix together flour, baking soda and salt.
3. In the bowl of a stand mixer, add sugars and the brown butter. Cream them together on low speed for about one minute. Add eggs and vanilla extract and mix until completely combined.
4. Add flour mixture in two batches and combine with a rubber spatula, being careful not to overmix. Add chocolate chips, toffee bits and almonds and mix together with a rubber spatula. Don’t over mix.
5. Using an OXO large cookie scoop, scoop onto a parchment paper-lined baking sheet, cookie dough portions (about 3 Tablespoons).
6. Freeze the dough for about 3 hours.
7. Heat the oven to 350 degrees. Place cookie dough portions on a parchment paper or silicon mat-lined baking sheet at least 1 1/2 to 2 inches apart. Bake for 13 to 14 minutes. Remove paper or mat carefully and place on a cooling rack.