almond chocolate chip cookies
So, obviously I have a thing for almond. I’ve tried almond bread, almond cake, and almond muffins. Clearly almond cookies were next.
These cookies were (/are…still got some in my freezer) deeelish. The almond flavor is subtle (probably would’ve been stronger if I hadn’t been too lazy to go out to the store and buy the actual almonds the original recipe calls for), but definitely there. And the oats, which you give a whir in the food processor before mixing into the dough, keep the baked cookies nice and chewy, even after freezing and thawing in my lunch bag.
Almond Chocolate Chip Cookies
1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, room temperature
3/4 teaspoon almond extract
1 12-oz. bag semisweet chocolate chips
1 cup whole almonds, toasted and chopped [I left these out]
1. Preheat oven to 325 degrees. Line baking sheets with parchment paper.
2. Finely chop oats in a food processor; mix in the flour, baking powder, baking soda, and salt. Set aside.
3. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down the sides of the mixing bowl and beat in the eggs and extract.
4. Add the flour mixture in 3 batches and mix until just blended. Gently fold in the chocolate chips and almonds.
5. Drop dough in rounded tablespoons onto cookie sheets, two inches apart.
6. Bake until cookies are golden, about 13 minutes. Cool the cookies on sheets for 5 minutes before transferring to wire cooling racks.
Source: Hmmm…I thought this was a Giada recipe, but now I can’t find it anywhere…