Ganache Toffee Crunch Cookies Recipe — Chocolate Toffee Cookies

• ½ cup (113 g) unsalted butter
• ½ cup (100 g) brown sugar, gently packed
• ½ cup (100 g) granulated sugar
• ½ tsp vanilla
• 1 large egg
• 1 ¼ cup (150 g) all-purpose flour, (stir, spoon, & level)
• ¼ tsp salt
• ¼ tsp baking soda
• 4 oz (113 g) HEATH Milk Chocolate Toffee Bits, (half of an 8oz bag)
• ½ cup (40 g) quick oats
• ½ cup (60 g) sweetened flake coconut
• ½ cup (42 g) sliced almonds

Ganache:

• 1 cup (170 g) semi-sweet chocolate chips
• 3 Tbsp (42 g) unsalted butter

• Preheat the oven to 350°F (175°C).
• Cream together the butter, brown sugar, granulated sugar and vanilla in a stand mixer until light and combined. Scrape the bowl.
• Beat the egg lightly, then add it to the butter-sugar mixture and mix until incorporated. Scrape the bowl.
• Whisk the flour, salt and baking soda together in a separate bowl. Add the dry mixture gradually to the wet ingredients and mix until fully combined. Scrape the bowl to ensure even mixing.
• Fold in the toffee bits, quick oats, coconut and sliced almonds. The dough will be thick and a bit chunky.
• Drop the dough by 1½-inch portions onto a greased baking sheet. Bake at 350°F for about 15 minutes, until the edges begin to brown. Remove and let the cookies cool completely on a rack.
• Prepare the ganache: melt the semi-sweet chocolate chips and 3 tablespoons of butter together in a double boiler or a heatproof bowl over simmering water. Allow the mixture to become fully melted and smooth before stirring to avoid seizing.
• When the cookies are cool, spoon a small amount of warm ganache onto the top of each cookie. Sprinkle with extra toffee bits and a few sliced almonds if desired. Let the ganache set before serving.