Crisp Almond Cookies with Chocolate Chips
I took a recipe for Crisp Almond Cookies and added Chocolate Chips! Buttery, crisp with a hit of chocolate, a delicious combination.
Ingredients
- 1 1/2 cups butter softened (337 g) (salted butter)
- 1 cup light brown sugar 200 g
- 1 cup granulated sugar 200 g
- 2 large eggs room temp
- 2 teaspoons vanilla extract 10 ml
- 2 1/4 cups all-purpose flour 280 g Use a moderate protein flour like Gold Medal
- 1 teaspoon baking powder 4 g
- 1/8 teaspoon salt 0.7 g If using unsalted butter increase salt to 1/2 teaspoon
- 1 cup finely chopped almonds 112 g
- 1 cup mini chocolate chips sub good quality chocolate sprinkles
Instructions
- Cream together butter and sugars, until light and fluffy, about 5 minutes.
- Add in eggs and vanilla and beat again.
- Combine flour, baking powder and salt. Add flour mixture to dough, one third at a time until all added. Stir in almonds.
- Fold in chocolate chips
- Using a small cookie scoop (1 tablespoon), place dough on a parchment-lined baking sheet three inches apart (these cookies spread.) Bake in a preheated 350-degree oven for 8-9 minutes. Until edges turn golden. Let cool on baking sheet for 5 minutes before removing to racks to cool completely.
Notes
Recipe is easily halved. If you are looking for a crisp almond cookie, buttery and sweet, just leave out the chips!