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1
Preeat oven to 350.
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2
Grease baking sheets or line with parchment paper.
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3
Sift the flour, cream of tartar, baking sode and salt into a medium bowl and set aside.
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4
In a small bowl, stir together 1/2 cup of sugar and the cinnamon and set aside.
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5
in a large bowl, cream butter and 1 1/2 cups sugar till smooth.
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6
Scrape the sides of the bowl as needed during mixing.
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7
Add eggs, vanilla and almond extract and mix till blended.
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8
Add the flour mixture and mix just till incorporated.
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9
Stir in chocolate chips and toffee bits till evenly distributed.
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10
Dough will be soft (mine was really soft - I added another 1/4 cup of flour).
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11
For each cookie, use a tablespoon to scoop out a rounded spoonful of dough, roll it between the palms of your hands into a smooth ball and roll in cinnamon/sugar mixture to coat evenly.
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12
Place cookies 3 inches apart on baking sheets.
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13
Bake cookies just till edges are golden but centers are still pale, about 12-14 minutes.
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14
If lightly touched, the center of the cookies should feel firm on the surface but soft underneath.
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15
The cookies puff up during baking, the deflate to produce wrinkled tops.
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16
Cool cookies on baking sheet for five minutes then use a wide spatula to transfer to a wire rack to cool thoroughly.
