almond butter chocolate chunk cookies

Almond Butter Chocolate Chunk Cookies


makes about 30 cookies 

1 1/4 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

8 tablespoons (1 stick) unsalted butter, at room temperature

3/4 cup almond butter, at room temperature (I used Trader Joe's Almond Butter with Flax Seeds)

1 cup firmly packed brown sugar

1 organic large egg, at room temperature

1 teaspoon vanilla extract

1/2 (about 2.5 oz) cup dark chocolate, chopped 

Preheat oven to 350°F.

Whisk together the dry ingredients in a medium bowl. In a large bowl, cream together the butter, almond butter, and brown sugar. Stir in the egg and vanilla. Add the flour in thirds and stir until smooth. Fold in the chocolate chunks. Roll the mixture into golf ball–sized balls (about 1 1/2 tablespoons) and slightly flatten. Bake for 10 minutes, in a nonstick baking pan, rotating the pan halfway through baking time. Cool the cookies on a rack before serving.

adapted from, but no longer resembling Gwyneth Paltrow's peanut butter cookies