Double Almond Chocolate Chip Cookies Food

ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk the almond flour, baking soda and salt together in a large bowl. Beat the butter and brown sugar in another bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture one at a time, beating after each addition to incorporate, then beat in the vanilla. Reduce the speed to low, add the flour mixture and beat until just incorporated. Fold in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet, spacing them 2 inches apart. Roll each into a ball with slightly wet hands, then sprinkle the top of each ball with some sea salt. Bake until the cookies are golden but still soft in the center, 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

CHOCOLATE CHIP ALMOND COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and almonds. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-11 minutes or until edges are firm. Remove to wire racks to cool.

KATHLEEN KING'S DOUBLE CHOCOLATE ALMOND COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
• Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
• Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Cream the butter and sugars. Add the vanilla and eggs, then the dry ingredients, beating just until blended. Stir in the chocolate chips by hand.
• Drop by heaping teaspoonfuls onto ungreased cookie sheets.
• Bake at 375 degrees F for 7-9 minutes or until set. Cool 1 minute then transfer to a wire rack to cool completely.
• The batter is very stiff, but makes a rich and gooey cookie if you don't overbake.

ALMOND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°C.
• Mix butter, eggs, sugar & vanilla.
• Mix together flour, salt, baking soda, baking powder in a separate bowl.
• Combine wet and dry ingredients.
• Stir in chocolate chips and almonds.
• Drop golf ball sized dough onto ungreased cookie sheet.
• Bake 10 -12 minutes until just edges are light brown.
• They may not look done, but the hot sugar will bake them more as they cool.

DOUBLE ALMOND CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, combine almond flour, salt and baking soda.
• In a medium bowl combine grapeseed oil, agave and vanilla.
• Stir wet ingredients into the almond flour mixture until thoroughly combined.
• Fold in chocolate chips and almond slices.
• Spoon dough 1 heaping tablespoon at a time onto a parchment lined baking sheet, pressing down with palm of your hand to flatten.
• Bake at 350 for 7 to 10 minutes, until lightly golden.
• Cool cookies on the baking sheets for 20 minutes, then serve.