Lauren and I were making Spinach Souffle, so I had the almond meal out, and decided it might be good in the chocolate chip cookies we were going to make next. William, in his cabinet perusal, kept waving the almond extract. So we experimented and came up with these yummy, crispy cookies!
Lauren & William's Dark Chocolate Chip Almond Cookies:
1 1/4 cups whole wheat pastry flour
1 1/2 cups almond meal
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon almond extract
2 large eggs
2 cups (12-oz. pkg.) Dark Chocolate or Semi-Sweet Chocolate Chips
optional: 1 cup chopped almonds (we did not try this but we might next time!)
PREHEAT oven to 375° F.
COMBINE flour, almond meal, and baking soda in small bowl. Beat butter, granulated sugar, brown sugar and almond extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in dark chocolate chips (and nuts if using). Chill dough for 10 minutes in the fridge. Drop by rounded tablespoon onto ungreased baking sheets
BAKE for 9 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Please leave a comment if you make these, especially if you make any tweaks that make it even yummier!
Journal Sparks Review and Give-Away!
10 hours ago