Preheat oven to 325. Line baking sheets with parchment paper
In a medium bowl whisk flour, baking soda and salt.
In a large bowl beat butter with both sugars until light and fluffy, about 2 to 3 minutes
Add egg, egg yolk and vanilla and beat in
Stir in flour mixture just into blended, don't over mix.
Mix in chocolate toffee/almond nugget halfs
Place decorative sugar on a.plate
Roll cookie dough into 1 1/2 inch balls,place each ball in sugar
Roll in sugar to lightly coat all over
Place 2 inches apart on prepared baking sheet , lightly press dough.ball.to flatten slightly
Bake 10 to 13 minutes just until set and puffed any very light.golden, don't over bake for chewy cookies. Let cool in pan 5 minutes before transfering to wire rack to cool completely
These cookies freeze great so can be made ahead and be ready when you red them!
