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.

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

From Yummy Mummy's "Almond Butter Chocolate Chunk Cookies"

Makes about 30 cookies

Ingredients:

• 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

Preparation:

• 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.

Sooo good.