A Sweet Little Recipe: Chocolate Chip Almond Cookies

As I’ve previously shared, baking is not my strong suit in the kitchen… but I’m working on it.  Right now, I’m on a mission to find a fantastic chocolate chip cookie recipe.  So far, all of my attempts have fallen flat… literally.  But on a more positive note, my endeavors have led me to discover this yum-azing almond chocolate chip cookie recipe.  It’s what I’ve turned to after many of my failed cookie fiascoes.  Served with a glass of ice cold milk, they’re a delicious treat right before bed!

Ingredients

• 1/2 cup sliced almonds
• 1 stick unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 cup almond butter
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 3 oz dark chocolate (60% cacao), chopped into 1-inch pieces

Preparation:

Preheat oven to 350.

Spread almonds in a single layer on a baking sheet and toast in pre-heated oven for 10 minutes or until light golden brown.  Remove almonds from oven, cool and chop into 1/2-inch pieces.  Set aside.

Beat butter and sugar together by hand or using an electric mixer until smooth.  Scrape down sides of bowl and mix in egg until combined.  Mix in almond butter.  Add flour, baking soda, and salt and mix until smooth.  Stir in chocolate and almonds.

Arrange 2-tbs (slightly rounded) mounds of dough 2 inches apart on parchment-lined baking sheets.  I use a cookie scoop which makes this much faster.

Flatten mounds slightly (using hands or the bottom of a glass). Bake for 10-12 minutes, or until cookies are slightly brown around edges but still soft in the middle.

Allow to cool, the DEVOUR!