I had a cookie craving the other night. But I didn’t want to make a batch of chocolate-chip cookies again, so I rummaged around the fridge and found a bag of slivered almonds. Perfect! Chocolate chip and almond cookies.
Because almonds are quite oil-rich already, you don’t need as much butter in this recipe as other cookie recipes. Also, I chose not to grind or chop the almonds (mainly because I don’t have a food processor…) but the author of BakingBites chops the almonds in her recipe into fine pieces and uses almond extract, which will probably make the almond taste more even throughout the cookie.
The key of using almonds is to toast them – that will bring out their fragrance. It’s easy to toast them using a conventional oven; you can do it while preparing your cookie dough.
Heat oven to 350F. Line a pan with baking sheet or aluminum foil, and spread almonds evenly. Bake for 20 minutes until almonds are browned at the edges. (P.S. Your kitchen will smell delicious.)
Chocolate-Chip Almond Cookies Recipe
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 stick (1/2 cup) butter, softened
1/2 cup white sugar
3/4 cup brown sugar
1 tsp vanilla
2 large eggs
1/2 cup toasted almonds
1 cup chocolate chips (I used semi-sweet)
Place a rack in the middle of the oven and preheat to 350F. Line a baking pan with parchment paper or aluminum foil (no need to grease).
Whisk together the flour, baking soda, and salt in a small mixing bowl.
In a large mixing bowl, beat the butter and sugars until just combined. Stir in the vanilla. Finally, beat in the eggs, one at a time.
With the mixer on low speed, stir in the flour mixture in small additions, using a rubber spatula to scrape down the sides of the bowl to make sure that the flour is incorporated into the dough.
Finally, stir in the almonds and chocolate chips until well combined.
Drop the dough by rounded tablespoons unto the baking sheet, about 2 inches apart from each other. (Rounded dough will ensure that your cookies will come out as almost perfect circles!)
Bake for 10-11 minutes at 350F, until browned at the edges. Remove from the oven and let cool.
Yields 3-4 dozen cookies.