This is an old-fashioned recipe I have been making forever. Almond butter has a more subtle flavor, but you also can use peanut, of course. With or without chocolate chips (or chunks) these are super traditional cookies that won't let you down. Great for picnics, brunch tables, or as a snack, they freeze wonderfully!
- 1/2 cup (100g) white sugar
- 1/2 cup (100g) brown sugar
- 1/2 cup (125g) almond butter
- 1/2 cup (115g) unsalted butter, at room t°
- 1 egg, at room t°
- 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
- 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.
- 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 chips and 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.
Traditional cookie: use chocolate chips and the criss-cross pattern. The chocolate will be more distributed and the cookie will be more compact
Less traditional cookie: 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.
- scoop out the cookie portions on a baking pan large enough to fit in your freezer. You can crowd them as you will no be baking them all at once. When the raw cookie dough pieces are rock-solid, transfer them to a plastic bag or container. When ready to bake the cookies simply put the frozen mounds on a baking sheet and bake directly.
Keywords: almond butter cookies