Wednesday, October 24, 2012

Almond Butter Chocolate Chip Cookies

Almond Butter Chocolate Chip Cookies
Imagine, if you will, wonderful chocolate chip cookies. 

Cookies that are pillowy and soft on the inside, chewy and delightful.
Cookies with a satisfyingly crisp edge, full of delicious dark chocolate morsels.
Chocolate chip cookies that have just a little extra oomph to them.

Cookies made with almond butter.
Almond Butter Chocolate Chip Cookies
These are some of the best cookies, ever. I know I say that fairly often, but it's true!! The almond butter was surprisingly subtle (so much so that, when I asked Michael if he noticed anything special he made a face and asked, "Browned Butter?" I thought the flavor was more distinct than that, but then again, I made them). I felt like the almond butter flavor was more present the fresher they were, but with or without the cookies taste amazing. I really really did love what the almond butter flavor added, though. I really want them again, now. Oh boy, so yummy. You should make some homemade almond butter, then make these cookies! Yes. Yes, that is a grand idea. :D

Almond Butter Chocolate Chip Cookies

Almond Butter Chocolate Chip Cookies
Makes about 30 cookies
  • 1 1/4 cups all purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 8 tbsp. unsalted butter, room temperature
  • 3/4 cup almond butter, room temperature
  • 1 cup firmly packed brown sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla extract
  • 1/2 cup (2.5 oz) dark chocolate chips/chunks
  • Preheat oven to 350 degrees. Prepare baking sheet(s) with parchment paper or silpat.
  • Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
  • In a large bowl cream butter, almond butter, and brown sugar until light and fluffy.
  • Beat in egg and vanilla.
  • Mix the dry ingredients, a third at a time, into the large bowl until smooth.
  • Fold in the chocolate.
  • Roll mixture into golf ball size (1.5 tbsp), evenly space on baking sheet(s), leaving plenty of room between, and flatten the dough balls slightly.
  • Bake 10 minutes (may need to bake longer), rotating the pan halfway through.
  • Cool on the sheet just until firm (a few minutes) then transfer to a rack or cloth to finish cooling.
Almond Butter Chocolate Chip Cookies
Sooo good.

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