Monday, July 10, 2017

Almond Chocolate Chip Cookies

Almond Chocolate Chip Cookies 



If it's not a holiday, I'm not enamored of baking complicated-to-make cookies and prefer cookie baking be a smooth, non-intense activity.  These cookies are pretty straight forward; the dough is adapted from a stand-by chocolate chip cookie recipe from the Silver Palate Cookbook (Rosso & Lukins).  You can decide you want to bake these and get the whole project done in a bit over an hour. 

Choreography: Mix and bake! No waiting period. 

Equipment:
hand mixer or stand mixer
measuring cups, spoons
2 baking sheets
parchment paper to line the cookie sheets 
1 Tbsp cookie scoop (optional, but handy to use)

Ingredients:
1 c (2 sticks) margarine or butter
1 c brown sugar
2/3 c granulated sugar
2 large eggs 
1 tsp vanilla extract
1 tsp LorAnn oil - buttery sweet dough bakery emulsion (this is optional, but really makes a nice 
          difference!) 
1/2 tsp salt
1/2 c almond flour
1 1/2 c all purpose flour
1 heaping tsp baking powder 
1 1/2 c mini chocolate chips 

Procedure:
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. 
2.Cream margarine (or butter) with both sugars.
3. Add flavorings and salt to the eggs, mix and pour into the sugar mixture, mix well
4. Combine flours and baking powder. Add to sugar-egg-fat mix 
5. Pour in chocolate chips, mix until just blended. This recipe is a drop cookie and does not require chilling. 
6. Scoop/drop dough (about 1 Tbsp dough per cookie) and drop onto the lined cookie sheet, leaving at least an inch between each piece of dough. I drop 12-14 cookies on one sheet. 
7. Bake in heated oven - 11-13 minutes, until the edges begin to brown. Cool for five minutes before moving onto a cooling rack and cool completely. 
8. Store loosely covered at room temperature for several days or in a covered container in the refrigerator. 

Yield: 4.5-5 dozen cookies 

Find other cookies on BreadandBakba.