While I'm not a huge sweets person, sometimes I need a cookie (I'm sure you know exactly what I mean). These cookies hit all the right flavor notes - a perfect combo of sweet and salty goodness. And the chewy cookie + crunchy almonds and chocolate chips provides a great texture combo as well. I keep my cookies in the freezer so it takes me longer to eat them - otherwise these would be gone much more quickly!
1. Preheat oven to 350.
2. In a medium bowl, cream together the butter and sugar until smooth. Add vanilla and eggs and cream again until well blended.
3. Combine the flour, baking soda and salt; stir into the batter until just combined. Mix in the almonds and chocolate chips until evenly distributed. Drop by tablespoonfuls onto ungreased cookie sheets.
4. Bake for 10-12 minutes, or until lightly browned. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Salted Dark Chocolate Almond Cookies
Makes 2 dozen
All you need:
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons coarse sea salt
1 cup coarsely chopped whole raw almonds
1 cup dark chocolate chips
All you do:
1. Preheat oven to 350.
2. In a medium bowl, cream together the butter and sugar until smooth. Add vanilla and eggs and cream again until well blended.
3. Combine the flour, baking soda and salt; stir into the batter until just combined. Mix in the almonds and chocolate chips until evenly distributed. Drop by tablespoonfuls onto ungreased cookie sheets.
4. Bake for 10-12 minutes, or until lightly browned. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.