Chocolate Toffee Cookies II

Ingredients

• 0.5 cup almonds chopped
• 0.5 teaspoon baking soda 
• 1 tablespoon rum dark
• 1  eggs 
• 1 cup flour all-purpose
• 0.3 teaspoon salt 
• 1.5 cups toffee baking bits 
• 0.5 cup butter unsalted
• 0.5 cup cocoa powder unsweetened
• 1 teaspoon vanilla extract 
• 1.1 cups sugar white

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 350 degrees F (175 degrees F).
2. Beat butter and sugar in large bowl until fluffy.
3. Add egg, rum, and vanilla and beat until well blended.
4. Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture.
5. Mix in toffee and chopped almonds.
6. Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart.
7. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes.
8. Let cookies cool on sheet 1 minutes.
9. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.