Passover Chocolate Chip Toffee Cookies

Ingredients

• For the Toffee:
• 1c brown sugar
• 4T unsalted butter
• 0.33c water
• For the Cookies:
• 0.5c unsalted butter, softened
• 0.5c white sugar
• 0.33c brown sugar
• 1t salt
• 1t vanilla extract
• 2 large eggs
• 1c almond flour
• 1c matzo cake meal
• 1c chocolate chips
• 1t baking powder (if you're using it)

Instructions

1. 1Making the Toffee
2. 2Melt Butter: In a medium saucepan over medium heat, melt the butter.
3. 3Cook Sugar: Once melted, pour in the brown sugar and water. Whisk until combined. Continue to whisk for about 7-10 minutes, or until the mixture has become a bubbly liquid that turns a rich, amber color.
4. 4Cool: Pour the hot toffee onto a baking sheet lined with a silicone mat or parchment paper. Let it cool completely until it's hard and brittle.
5. 5Making the Cookies
6. 6Preheat Oven: Preheat the oven to 350°F (175°C).
7. 7Cream Sugars: In the bowl of a stand mixer fitted with the whisk attachment, cream the softened butter, white sugar, brown sugar, salt, and vanilla until light and fluffy, about 5 minutes.
8. 8Add Eggs: Add the eggs one at a time, mixing until each one is fully incorporated before adding the next.
9. 9Add Dry Ingredients: In a separate bowl, whisk together the almond flour, matzo cake meal, and baking powder (if using). Add these dry ingredients to the butter mixture and mix on low speed until just combined.
10. 10Add Inclusions: Break the cooled toffee into small, bite-sized bits using a mallet. Gently fold the toffee bits and the chocolate chips into the cookie dough with a flexible spatula.
11. 11Bake: Scoop the dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. Bake for 20-22 minutes, or until the edges are a deep golden brown and the centers are set. The cookies will continue to set as they cool.
12. 12Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.