Chocolate Chip Cookies with Almond Butter
An old-fashioned recipe for soft cookies that can be baked directly or after chilling. Almond butter has a more subtle flavor than peanut. Make them with chocolate chips or chunks. They freeze very well.
Servings 25 cookies
Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup almond butter at room temperature. I use Blarney smooth almond butter.
- ½ cup white sugar
- ½ cup brown sugar light or dark
- 1 egg at room tempearture
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ⅔ cup semisweet chocolate chunks or chocolate chips
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ 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 ½ cup unsalted butter, ½ cup almond butter, ½ cup white sugar and ½ cup brown sugar until creamy. You can use an electric mixer or a hand whisk.
- Add 1 egg, ½ teaspoon vanilla extract and mix well.
- Add the sifted dry ingredients (1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt) in 2 or 3 additions, and mix until well integrated. You can sift them before or have the ingredients measured and sifted directly over the butter mixture (my choice).
- Add ⅔ cup semisweet chocolate chunks or dark chocolate chips and stir to mix. At this point, you can cover the bowl and take it to the fridge for 1 or 2 hours, or you can scoop and bake the cookies directly, without the extra chill.
- Scoop spoonfuls of the cookie batter on the prepared baking sheets 1 to 2 inches apart. Slightly flatten them with your fingers.
- Bake for about 12 minutes or until they are beginning to brown but still a little soft in the center.
- Let them cool for about 10 minutes on a wire rack, carefully lift them with a spatula and let them cool completely. They are amazing white still warm.
- Keep in cookie jars or metal tins.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
Freezing the dough: 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. When rock solid, transfer the raw cookie dough pieces to a plastic bag or container. 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 on which you'll 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 without thawing.
