Rating: 4 stars
19 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 4
  • 19 Ratings

Almonds and bittersweet chocolate give a new twist to this chocolate chip cookie.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
bake:
10 mins
total:
35 mins
Servings:
30
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. In a food processor or blender, finely grind half of the almonds; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, sea salt, baking soda, and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour and ground almonds until combined. Using a wooden spoon, stir in chocolate pieces and the remaining sliced almonds.

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  • Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes or until lightly browned. Let cookies stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 30 cookies.

Tips

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

118 calories; fat 6g; cholesterol 14mg; saturated fat 3g; carbohydrates 15g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 10g; protein 2g; sodium 88mg.
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