Melted butter speeds chocolate-chip cookies |
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Toasted Almond Chocolate Chip Cookies.

Chocolate-chip cookies are like a hug in food form. It’s not hard to see why they’re one of the most popular types of cookies, with melting pockets of chocolate encased in buttery vanilla dough. Although they come in many forms — thin, crispy, cakey, dense — I have to say my favorite is chewy with a crisp edge and some toasted nuts (in this case, almonds) mixed in for an extra crunch.

I love this recipe in particular because melting the butter means that you don’t have to pull out any kind of mixer to help make the dough. It all comes together very quickly, and, thus, I can get the chocolate-chip cookies into my mouth even sooner.

When baking the cookies, I opt for a shorter baking time, leaving the centers slightly squidgy when taken out the oven. The residual heat inside the cookie and the cookie sheet continues to cook them so they will firm up even more as they cool. This gives you cookies with the perfect texture, in my opinion — not so far underdone that you forego that caramelized flavor, nor are they rock-hard. They’re just right.

Izzy Hossack is a writer for, a blog for people who love food and home cooking.

Toasted-Almond Chocolate-Chip Cookie

12 cup almonds

13 cup plus 2 tablespoons unsalted butter

12 cup (3 12 ounces) granulated sugar

13 cup (2 12 ounces) light-brown sugar, packed

14 teaspoon salt

1 teaspoon vanilla extract

1 large egg

12 teaspoon baking powder

14 teaspoon baking soda

1 12 cups (6 34 ounces) flour

12 cup semisweet chocolate chips

Heat the oven to 350 degrees. Line two cookie sheets with baking paper.

Place the almonds in a dry skillet over medium heat. Stirring often, toast them for 2 to 3 minutes until they are fragrant. Tip them out onto a chopping board and leave to cool.

In the same skillet, melt the butter over low heat until just melted. Pour it into a medium bowl, and add the sugars, salt and vanilla extract. Stir well to combine, then add the egg and beat it in quickly. Sift in the flour, baking powder and baking soda, and then stir until a few floury patches remain in the dough. Touch the dough to test the temperature — if it is warm, pop it into the fridge for a few minutes to cool it (so the chocolate chips won’t melt).

Roughly chop the toasted almonds. Add the chopped almonds and chocolate chips to the bowl and gently stir them into the dough.

Roll heaping tablespoons of dough into balls. Place them about 2 inches apart on a lined cookie sheet. Bake for 7 to 10 minutes until they are golden around the edges with a soft center. Let the cookies sit on the tray for a minute, then transfer to a wire rack to cool completely.

Makes 20 cookies.

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