Toasted Almond Chocolate Chip Cookies

There are a handful of online resources that I inherently trust as it relates to all things food/food prep. Those resources include Food52, Real Simple, Cooking Light, and The Kitchn. Today, I’m sharing a recipe from The Kitchn, which is a great site to reference for recipes (duh) but also for tips on things like getting a gross smell out of your kitchen sink and effectively cleaning out your freezer. See? So helpful.

My friend Watson, who is the BEST finder of great recipes (seriously — the girl has a gift) passed this along to me to try, and I’m glad I did. I didn’t have whole almonds on hand, and so I used thinly sliced almonds instead, but the cookies still turned out well (and I’d be interested to try them with whole almonds to gauge the difference). They’re a fun twist on a classic chocolate chip cookie: Think chocolate chip cookie meets pecan sandy, thanks to the nuts but also the browned butter.

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Toasted Almond Chocolate Chip Cookies

Ingredients

  • 1/2 cup almonds (I used thinly sliced almonds)
  • 1 stick unsalted butter
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, tightly packed
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 3/4 cup semi-sweet chocolate chips

Directions 

  • Place the almonds in a dry skillet over medium heat. Stirring constantly, toast them for about two minutes. (If you use thinly sliced almonds like I did, watch the almonds VERY carefully, as they burn quickly.) Once lightly toasted, remove from skillet and set aside.
  • In the same skillet, melt the butter over low heat until just melted.
  • Pour melted butter into the bowl of a standing mixer and add both sugars, salt, and vanilla extract. Mix well to combine.
  • Add in the egg, mixing well.
  • In a separate bowl, sift together the flour, baking powder, and baking soda.
  • Add sifted flour mixture to butter mixture, mixing until just combined.
  • If you’ve used whole almonds, chop those roughly (they should have cooled by now!). No need to chop if you’ve gone the thinly sliced route.
  • Stir in chocolate chips and almonds, then cover batter and place in the fridge for about 20 minutes.
  • While the dough is cooling, preheat oven to 350 degrees. Line two cookie sheets with parchment paper or a Silpat, and set aside.
  • Roll heaping Tablespoons of dough into balls, placing on prepared baking sheets and spaced 2 to 3 inches apart.
  • Bake for 7 to 10 minutes, until they just barely begin to turn golden brown on the top. Let cookies set on the baking sheet for a minute, then transfer to wire rack to cool completely.

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