Susan and Caprice teamed up to make these cookies for this year’s swap. They look somewhat similar to Phil’s Chocolate Chunk Cookies, but they definitely had a different taste with the Heath Bar pieces and almonds, and I liked them a lot. Susan and I talked about how messy it can be to drizzle chocolate on cookies; it seems as if the chocolate ends up everywhere! But apparently Caprice has the magic touch and can do this without making a mess. Now that’s another secret we need to know.
2 1/2 c. flour
1 t baking soda
1 t salt
1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar
1 t. almond extract
2 c. Heath bar pieces
Beat butter, sugar, brown sugar, and almond extract in large bowl until creamy. Add eggs, one at a time, and beat well after each addition. Gradually beat in flour, baking soda, and salt. Stir in Heath bar pieces.
Roll dough into balls the size of a ping pong ball, then roll in almond slivers to coat. You will need to press slivers on. Bake at 375F for 11-13 minutes or until done. Cool cookies on rack.
When cookies are cool, melt about 1/2 c. chocolate chips over double boiler, and drizzle chocolate onto cookies.