ALMOND CHOCOLATE CHIP COOKIES
Delicious thick chocolate chunk cookies are filled with lots of almond flavor with the help of roasted almond slices and almond extract! These irresistible cookies will disappear!
Provided by Elizabeth Waterson I Confessions of a Baking Queen
Categories Dessert
Time 2h26m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F/180C and place almonds on a small baking sheet. Bake for 10 minutes, until lightly toasted, tossing halfway through. Set almonds aside to cool.
- In a medium-sized bowl whisk together the flour, baking soda, salt, and cornstarch. Set aside.
- In the bowl of an electric mixer combine butter and sugars. Mix on medium for around 3 minutes, until light and fluffy.
- Stir in the egg, vanilla and almond extracts, and almond liqueur making sure to mix until fully combined.
- Gently fold in dry ingredients then stir in the roasted almonds and chocolate chunks or chips.
- Scoop 1.5 tbsp size cookies, place them in an airtight container on a sheet pan covered in plastic wrap and place in the fridge to chill for 2 hours- 24 hours.
- When ready to bake preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper. Place the cookie balls two inches apart on to the prepared baking sheet. Bake the cookies for 11-13 minutes, until lightly golden brown. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Store at room temperature in an air-tight container.
CHOCOLATE CHIP ALMOND COOKIES
My husband likes the flavor and texture of these cookies. Milk chocolate chips and sliced almonds make them deliciously different. My mother-in-law shared the recipe with me.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and almonds. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-11 minutes or until edges are firm. Remove to wire racks to cool.
Nutrition Facts :
ALMOND CHOCOLATE CHIP COOKIES (NO BAKING POWDER/SODA!)
I made this cookies with oil instead of butter, and also without baking soda/powder. So it's dairy-free and additive-free. My kids love this, and it's a bit healthier.
Provided by Nita K
Categories Nuts
Time 25m
Yield 24 small cookies
Number Of Ingredients 7
Steps:
- - Mix with spoon flour, chocolate chips and almonds.
- - In another bowl mix with electric mixer egg, oil, sugar and salt until thick and the consistency resemble to mayonnaise.
- - Add the flour mix into the egg mix. Fold with spatula, just until all wet.
- - Put the dough in the fridge at about 15 minutes, while we heat up the oven to 170°C.
- - Line a cookie tin with a baking paper.
- - With two teaspoons make a ball of dough and put onto the the tin. You can press the dough a little with your finger to make it wider if you like.
- - Bake about 10 minutes.
- - Take out from the oven and let it cool. The first time they took out from the oven they might seems a bit soft, but after cooled it will be harden a bit. It will be chewy inside and crunchy on top.
Nutrition Facts : Calories 89.5, Fat 5.1, SaturatedFat 1.2, Cholesterol 7.8, Sodium 29, Carbohydrate 10.7, Fiber 0.9, Sugar 6.4, Protein 1.4
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