Ingredients
Units
- 1/2 cup (100g) white sugar
- 1/2 cup (100g) brown sugar
- 1/2 cup (125g) almond butter, at room temperature
- 1/2 cup (115g) unsalted butter, at room temperature
- 1 egg, at room tempearture
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (210g) all-purpose or cake flour
- 2/3 cup (100g) semi-sweet chocolate chunks or chips
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Turn on the oven at 350°F/180°C.
- Butter or spray cookie sheets and line them with parchment paper.
- In a large bowl mix butter, almond butter, and sugars until creamy. You can use an electric mixer or a hand whisk.Â
- Add the egg, vanilla and mix well.
- In 2 or 3 times add the dry ingredients (flour, baking powder, baking soda, and salt) and mix until well integrated. I also sift the baking soda so that there are no clumps.
- Add the chocolate chunks or dark chocolate chips and stir to mix.
- At this point, I cover the bowl and take it to the fridge for 2 hours, but they can also be made directly, without the extra chill.
- Put spoonfuls of the cookie batter on the prepared baking sheets about 1-2 inches apart.
- Either make a criss-cross pattern with a fork or slightly flatten them with your fingers. See Notes, below
- Bake for about 12 minutes or until they are beginning to brown but slightly soft in the center.
- Let cool a little on a wire rack and carefully lift them with a spatula and let them continue to cool.
- They are amazing white still warm.
- Keep in cookie jars or metal tins.Â
Notes
- Almond butter: choose the thick commercial type for best results, like Barney smooth almond butter.
- Chocolate chips or chunks: use your favorite semisweet chip or bar. I love Ghirardelli premium baking chocolate chips and Callebaut 54% chocolate wafers for chips, and Ghirardelli semisweet chocolate bar and cut irregular chunks with a kitchen knife.
- Traditional cookie:Â use chocolate chips and the criss-cross pattern. The chocolate will be more distributed, and the cookie will be more compact.
- Less traditional cookie:Â use chocolate chunks and simply use your finger to barely flatten the cookie portions before baking, and the cookies will have large chocolate puddles and a softer appearance.
- Freezing: scoop cookie portions on a baking pan that fits in your freezer. You can crowd them as you will not be baking them all at once. Transfer the raw cookie dough pieces to a plastic bag or container when they are rock solid.
- Baked to order: when ready to bake the cookies, put the frozen mounds on a baking sheet and bake directly, without thawing.
- Freeze them on the cookie sheet you're going to bake them. Leave a few inches between each cookie portion so they can expand while baking. When ready to bake, pop the sheet in the preheated oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/25
- Calories: 128
- Sugar: 11.3 g
- Sodium: 57 mg
- Fat: 5.7 g
- Carbohydrates: 18.3 g
- Fiber: 0.7 g
- Protein: 1.6 g
- Cholesterol: 17.2 mg