Description
A chewy, homemade version of the Pepperidge Farm Lexington cookie, full of toffee bits, chopped up almonds and copious amounts of chocolate!
Ingredients
Units
Scale
- 2 cups Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Butter, cubed
- 1 cup Brown Sugar
- 1/2 Sugar
- 2 Eggs
- 1 Tbsp Vanilla
- 2 cups Chocolate Chips
- 1 cup Toffee Bits
- 1 cup Almonds, chopped
Instructions
- Preheat oven to 300 degrees. In medium bowl, whisk together flour, baking soda and salt.
- In a stand mixer, beat together butter, brown sugar and sugar until light and fluffy. Add in eggs, one at a time and mix in between additions. Add in vanilla.
- With the mixer on low- add in 1/2 cup of flour mixture into the batter a time. Once it’s all added in, pour in chocolate chips, toffee bits and almonds. Mix until just combined.
- Spoon onto a baking sheet with dough balls about 2″ apart. Bake for 21-22 minutes.
- Remove from baking sheet and cool on wire rack. Devour.