Sweet & Salty Almond Chocolate Chip Cookies
Chocolate chip cookies have always been and will always be a favorite of mine. They're classic, loved by kids and adults, for good reason. Sometimes, though, you need something a little more interesting, or maybe a little more grown-up than your standard chocolate chip cookies. Cue these salty-and-sweet cookies with a hint of almond, original recipe courtesy of Better Homes and Gardens!
I absolutely love almonds and almond flavoring in my baked goods. (It's a crime that we call wedding cake "wedding cake", because I could eat that almondy goodness any day.) That's why I tweaked this recipe from BHG a little!
Instead of just vanilla extract, I like to use half vanilla and half almond extract. Because – in case you didn't catch this before – I LOVE ALMOND FLAVORING. This little change also helps if you don't have time to toast your almonds first, since you lose out on a little flavor if you choose to just use raw almonds! I also like to sprinkle a little extra salt on top of these cookies before baking, but be careful to not overdo it, especially if you're using sea salt. These cookies aren't quite as sweet as other chocolate chip cookies, so too much salt will be more noticeable.
Despite the fact that these sound a little more sophisticated than standard chocolate chip cookies, never fear – they can be enjoyed by all ages, and don't forget a cold glass of milk!
SWEET & SALTY ALMOND CHOCOLATE CHIP COOKIES
Prep Time: 25 minutes
Bake Time: 12 minutes
Ingredients
1/2 - 1 cup sliced almonds, toasted if you'd like 6 T butter, softened 1/2 cup granulated sugar 1/2 cup brown sugar 3/4 t coarse sea salt 1/2 t baking soda 1/2 t baking powder 1 egg 1/2 t vanilla extract
1/2 t almond extract 1 1/4 cups all purpose flour 1 cup dark chocolate chips
a little extra sea salt to sprinkle on top (optional!)
Directions
Preheat oven to 350 F. Finely grind half of the almonds and set aside.
In a large bowl, beat the softened butter with a hand mixer on medium speed for 30 seconds (or if you're feeling lazy, a quick strong whip by hand!). Then, add granulated sugar, brown sugar, sea salt, baking soda, and baking powder. Mix until combined, then beat in egg, vanilla, and almond extract.
Beat in flour and ground almonds until combined. Gently stir in chocolate chips and the remaining sliced almonds.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. If you like a little extra salt, feel free to sprinkle a small amount on top of the cookies as well!
Bake for about 10 minutes or until lightly browned (mainly around the edges). Let cookies stand on cookie sheet for 1 minute, then transfer to a wire rack to cool. Makes about 30 cookies.
Happy Eating,
Natalie