Oh, how I love these cookies! They’ve got everything I would want an ultimate chocolate chip cookie to have – rich brown sugar batter stuffed with chocolate chips and buttery toffee bits, and great texture from the sliced almonds and toasted coconut. Cardamom and allspice round out the flavors and make the cookies smell even more amazing when baking. If you haven’t used those spices before, don’t be afraid…they aren’t key players here, so they don’t overwhelm, which is the perfect way to experiment with something different.

Chocolate Chip – Blondie Cookies Yield – approximately 3 dozen cookies

•1 2/3 cups all-purpose flour

•¾ tsp. baking powder

•½ tsp. baking soda

•¼ tsp. cardamom

•¼ tsp. allspice

•½ tsp. kosher salt

•¾ cup butter, softened

•¾ cup light brown sugar

•1/3 granulated sugar

•1 tsp. vanilla extract

•1 large egg

•1 cup dark chocolate chips

•½ cup toffee pieces

•¼ cup sliced almonds, toasted* and chopped

•1 cup flaked coconut, toasted*

Preheat your oven to 375 degrees. Combine the flour, baking powder, baking soda, cardamom, allspice, and salt in a medium bowl. Beat the butter, brown sugar, and granulated sugar until light and fluffy. Stir in the vanilla and egg. Add flour mixture and beat gently until just combined. Gently stir in chocolate chips, toffee, almonds, and coconut.

Drop by rounded tablespoon (or use a small scoop) onto a baking sheet lined with parchment paper or a silpat liner. Bake for 8-11 minutes until edges are a light golden brown. Cool on pans.

*You can toast the almonds and the coconut on separate sheet pans in a 350 degree oven, check at 8 minutes, stir as needed. Both should be golden and fragrant when done. Let cool before mixing into batter.