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The Kitchn: Toasted Almond Chocolate Chip Cookies

By Izzy Hossack on

TheKitchn.com

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.

Toasted Almond Chocolate Chip Cookies

Makes 20 cookies.

 

1/2 cup almonds

1/3 cup plus 2 tablespoons unsalted butter

1/2 cup (3 1/2 ounces) granulated sugar

1/3 cup (2 1/2 ounces) light brown sugar, packed

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