Almond Chocolate Chip Cookies

Almond Chocolate Chip Cookies

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup dark brown sugar
  • 1/4 cup granulated sugar, plus extra for coating the cookies
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1-2 tablespoons milk or cream, if needed
  • 3/4 cup coconut
  • 1/2 cup almonds, chopped
  • 3/4 cup bittersweet chocolate chips

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugars for several minutes until light and fluffy.  Scrape the bowl down and beat in the extracts and the egg.  In a separate bowl, combine the flour, salt, baking soda, baking powder and cinnamon.  With the mixer on low, add the dry ingredients, just until combined, then add the milk, if needed, to bring the dough together.  Stir in the coconut, almonds and chocolate chips.  The dough should be very thick.

Roll the dough into balls, coat with granulated sugar, place on baking sheets lined with parchment paper and flatten the balls slightly with your hand.  Freeze the cookies for 30 minutes.

Preheat the oven to 350.  Bake the frozen cookies for 10 minutes, let cool for 1 minute on the pans, then transfer to a wire rack to cool completely.

Yields 2 dozen cookies


Recipe from Curly Girl Kitchen

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