Direction

COOKIE

1. Whisk together the flour, cocoa and salt in a medium bowl. Separate the egg yolk from the white into two bowls. Set aside.
2. By hand or using electric mixer, cream the butter and sugar until pale in color. Beat in the vanilla, milk and egg yolk. Add the flour/cocoa mixture and beat until blended. Refrigerate cookie dough 1 hour.

ASSEMBLY

1. Preheat oven to 350°F. Chop the almonds and place in a bowl to roll the cookies in. Whisk the egg white until frothy.
2. Scoop the cookie dough and roll into 24 balls. Place on lined baking sheet.
3. Using a spoon, roll to coat each dough ball in the egg white, gently shaking to remove excess egg white. Next, roll in the chopped almonds, pressing gently to adhere. Place back on baking sheet and repeat for all dough balls.
4. Make an indentation in the center of each dough ball with thumb or rounded end of wooden spoon or kitchen utensil. Bake for 10 minutes, remove from oven and gently press again if needed to make indentation in center of each cookie again. Fill each with Heath toffee bits and return to oven to bake another 2-3 minutes.

TOPPINGS

1. Meanwhile in a microwavable bowl or in a small saucepan over low heat, melt the chocolate pieces and butter. Stir until smooth. Drizzle over each cookie (See Note 2) and top with a sprinkle of sea salt flakes.