Directions

1. FOR COOKIES:
2. In a large bowl, cream the butter and sugar together until light and fluffy, about two minutes.
3. Beat egg and egg yolk into the butter and sugar, then mix in vanilla extract and almond extract until fully combined.
4. In a separate large bowl, whisk flour, salt, and baking powder together. Slowly add these dry ingredients into the wet ingredients, until just combined. Set the dough aside.
5. Lay a large sheet of plastic wrap onto a flat surface. Sprinkle a light dusting of flour across the plastic wrap, then gently spoon the dough onto the center of the plastic wrap, forming a long “log” type of shape.
6. Tightly wrap the cookie dough in the plastic wrap, twisting the ends to seal it tightly, and refrigerate for one hour.
7. Dust a clean surface with additional flour. Once the dough is chilled, remove it from the plastic wrap, and roll it out onto the floured surface to about 1/4”-1/2” thick. Preheat the oven to 350 F.
8. As the oven is heating up, prepare two baking sheets with silicone mats, or with baking spray.
9. Cut the dough into your desired shapes, (such as a large biscuit cutter for large circles), and gently place the cutout cookies onto the prepared baking sheets.
10. Bake the cookies at 350 F for 6-8 minutes, just until the edges start to brown.
11. Remove cookies from the oven, and allow them to cool on the baking sheet for about ten minutes, then transfer to a wire rack to finish cooling. The cookies must be cooled before adding the drizzle toppings.
12. FOR TOPPINGS:
13. In a microwave-safe, glass measuring cup, combine milk chocolate chip cookies with 1 tablespoon heavy cream. Microwave in 15 second intervals, stirring as you remove it from the microwave each time, until smooth and shiny. If more heavy cream is needed, add a little bit at a time until the smooth, shiny texture is reached.
14. Repeat with caramel chips in a separate glass measuring cup.
15. Place the cookies, still on the wire racks, back onto the baking sheets to help with cleanup from the following steps.
16. Dip a fork into the chocolate drizzle to coat the fork entirely, then hold the fork above the cookies and gently wave the fork back and forth to create a “drizzle” pattern across the tops of the cookies. Repeat with caramel drizzle.
17. While the drizzles are still wet, scatter toffee crunch candy bits onto the cookies, then finish with a touch of sea salt.
18. Keep cookies in an airtight container for up to 4 days!