Recipe For Cooking Almond Chocolate Chip Cookies

Toaster Oven Cookies :: Holiday Cookies

Almond Chocolate Chip Cookies (T&T)

Posted by LuAnn at recipegoldmine.com 1/21/2002 4:22 pm

Source: Loosely adapted from Fishing for Compliments: A collection of Recipes from the Shedd Aquarium (Chicago), 1996

2 2/3 C. flour
1 tea. each salt, baking soda and baking powder
2/3 C. sugar
1 1/3 C. packed brown sugar
2 eggs
1 tea. each vanilla extract or flavoring AND almond extract or flavoring
1 C. slightly cooled MELTED butter, or
    combination of butter and margarine
2 (10 oz.) pkg. semisweet or milk chocolate chips,
    (I use one pkg. of each)
2 C. coarsely chopped toasted almonds (toasting intensifies
    the almond flavor - be sure nuts are completely cooled before
    stirring into the dough, or they\ll melt the chips)!

Preheat the oven to 325 degrees F. Set out two lrg. nonstick cookie sheets. (Do NOT grease).

Mix the first four ingredients together.

In a separate mixing bowl, stir together the sugars, eggs, flavorings and melted butter. Gradually stir in the flour mixture, blending well. Then stir in the chips and almonds. Use a 1/3 C. capacity ice cream scoop to drop dough (or drop by heaping Tbsp.ful) onto cookie sheets, allowing room for cookies to spread slightly. Bake, placing a single cookie sheet in the center of the preheated oven, for 15 to 18 min., or until cookies are lightly browned and "just" set around the edges. (Cookies should still be somewhat soft in the middle - better to UNDER-BAKE slightly for soft, chewy cookies.)

Yield: 2 to 3 dozen lrg. "bakery-shoppe" type cookies.