Ingredients

• 2 ½ cups Unbleached White All-Purpose Flour (340 g)
• 1 tsp Baking Soda (6 g)
• ¾ tsp Kosher Salt (4 g)
• ½ tsp Baking Powder (2 g)
• 1 cup Butter, melted and cooled (227 g)
• 1 cup Packed Brown Sugar (220 g)
• ½ cup Granulated Sugar (120 g)
• 2 Eggs (100 g)
• 2 tsp Vanilla Extract (10 mL)
• 7.5 oz Taza Chocolate Toffee Almond & Sea Salt Bar (3 bars), rough chopped (210 g)
• 1 cup Almonds, toasted and rough chopped (140 g)
• Large Flake Sea Salt to garnish

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a medium bowl combine flour, baking soda, salt and baking powder. In a large mixing bowl, cream butter, brown sugar and granulated sugar until creamy. Add eggs, one at a time, followed by vanilla extract, scraping down the sides of the bowl as needed. Add dry ingredients and mix until combined, then stir in chocolate and almonds.
3. Scoop about 2 tablespoons per cookie and place on a prepared baking sheet, leaving 2 inches between each cookie. Sprinkle with large flake sea salt.
4. Bake at 375°F until set and lightly brown, about 10 minutes. Let cool for 5 minutes before removing to a wire rack to continue cooling.