1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup (6 ounces) semisweet chocolate chips
2/3 cup (4 ounces) chocolate toffee bits, such as Heath or finely crushed chocolate-covered toffee
1/2 cup granulated sugar
1 teaspoon ground cinnamon
- Sift the flour, cream of tartar, baking soda and salt into a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed, beat the butter and 1 1/2 cups sugar until smoothly blended, about 1 minute. Add the eggs, vanilla and almond extracts and mix until blended, about 1 minute.
- On low speed, add the flour mixture, mixing just until incorporated. Stir in the chocolate chips and toffee bits until evenly distributed. The dough will be soft.
- Scoop into golf-ball-size dough balls and chill or freeze, covered, for several hours or overnight.
- When ready to bake: preheat the oven to 350 degrees F. Line 2 or 3 baking sheets with parchment paper.
- In a small bowl, stir together 1/2 cup of the sugar and the cinnamon. Roll each cookie dough ball in the cinnamon sugar mixture (thaw for 5-10 minutes before rolling).
- Place the cookies evenly spaced on the cookie sheet, 2-3 inches apart. Bake until the edges are golden but the centers are still pale, 12-14 minutes. Cool on baking sheet for 5 minutes then transfer cookies to wire rack to cool completely.