Ingredients
Cookie
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 large egg, separated
- 2 tbsp milk
- 1 tsp vanilla
Assembly
- 1 cup almonds, chopped (see Note 1)
- 1 cup Heath Toffee bits
Toppings
- 1/2 cup chocolate
- 1 tbsp butter
- Sea salt flakes
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all purpose flour, cocoa powder, and salt until well combined. Set aside for the dough preparation.
- Separate Egg: Carefully separate the egg yolk from the white into two different bowls, keeping both parts for later use.
- Cream Butter and Sugar: Using a hand mixer or electric mixer, beat the softened butter and sugar together until the mixture becomes pale and fluffy, about 2-3 minutes. This step ensures a light cookie texture.
- Add Wet Ingredients: Beat in the vanilla extract, milk, and the reserved egg yolk into the creamed butter and sugar until fully incorporated.
- Combine Dough: Slowly add the flour and cocoa mixture into the wet ingredients, mixing until just blended and forming a smooth cookie dough. Avoid overmixing.
- Refrigerate Dough: Cover the cookie dough and refrigerate for 1 hour to firm up, making it easier to shape and ensuring better texture.
- Preheat Oven and Prepare Coatings: Preheat your oven to 350°F (175°C). Chop the almonds finely and place them in a bowl. Whisk the reserved egg white in another bowl until frothy; this will act as a glue for the almonds.
- Shape Cookies: Scoop out the dough to form 24 equal-sized balls and place them onto a baking sheet lined with parchment paper or a silicone mat.
- Coat Cookies: Using a spoon, gently roll each dough ball in the frothy egg white to coat the surface, then roll in the chopped almonds pressing lightly so they stick. Return coated cookies onto the baking sheet evenly spaced.
- Create Indentations: Using your thumb or the rounded end of a spoon, make an indentation in the center of each cookie dough ball for the toffee filling.
- Bake First Phase: Bake cookies in the preheated oven for 10 minutes. Remove from oven and if needed, carefully press the indentation again to make it more defined for filling.
- Add Toffee Bits and Bake Again: Fill each indentation with Heath toffee bits and return cookies to the oven for an additional 2-3 minutes until toffee is slightly melted and cookies are set.
- Prepare Chocolate Topping: While cookies bake, melt the chocolate and butter together in a microwave-safe bowl in short bursts or over low heat on the stovetop, stirring until smooth.
- Drizzle and Finish: Remove baked cookies from oven and allow to cool slightly. Drizzle the melted chocolate mixture generously over each cookie using a squeeze bottle or a plastic bag with a snipped corner. Sprinkle a pinch of sea salt flakes over the top for enhanced flavor.
- Cool and Serve: Let the cookies cool completely on a wire rack so the chocolate hardens. Enjoy your indulgent, soft, and flavorful Heath bar cookies!
Notes
- Use roasted almonds either with their skins on or off according to preference; both provide a wonderful crunch and flavor.
- For easy chocolate drizzling, use a squeeze bottle or a plastic sandwich bag with a small corner cut off to control the flow and achieve neat decorative lines.
- Prep Time: 1 hour 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
