ALMOND CHOCOLATE CHIP COOKIES | CL’s Kitchen

ALMOND CHOCOLATE CHIP COOKIES
These almond chocolate chip cookies are sweet and nutty with the note of toffee from the brown butter. There's a balance of saltiness and sweetness in these cookies. They are soft and chewy inside and have a crispy exterior. This ultimate cookie recipe is the best to bake, sell or give especially this coming Christmas or any time of the year.
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CL
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ALWAYS WASH YOUR HANDS BEFORE AND AFTER HANDLING FOOD.
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Ingredients: (Yield: about 18 cookies)
151g (3/4C) butter, melted and browned
150g (3/4C) brown sugar
33g (1/8C) white sugar
1 egg (L) weighs 67g with shell
4g (1tsp) baking soda
3g (1/2 tsp) salt
200g (1 1/2C+2.5T) all purpose flour
45g (1/2C) almond slivers
5ml (1tsp) vanilla
160g bittersweet chocolate, roughly chopped
you can add more almonds and chocolate (if you want)
1. In a saucepan or pan, melt and brown the butter over low-medium heat. Transfer to a bowl to cool for about 20 minutes.
2. Combine the butter and sugars. Mix well.
3. Add the egg and stir vigorously until the mixture turns fluffy and light in color.
4. Add in the vanilla.
5. Combine the flour, baking soda, salt, and mix well to ensure there are no lumps. Add in the almond slivers and chocolate.
6. Add the dry ingredients to the wet ingredients. Stir gently until there are no traces of flour visible. Refrigerate dough for 30 minutes.
7. Preheat the oven to 350F.
8. Scoop the dough and place it to the prepared baking pan. Provide a space for each cookie dough (about 2 inches apart). You can also tuck in extra almond slivers and chocolates on top for a pretty cookie.
9. Bake it for 14 minutes.
10. Cool the cookies for 15 minutes and then transfer it to a wire rack to cool completely.
11. Store in an airtight container. (will last up to a week at room temperature)
12. Enjoy!
Ice cream scooper size 4.5cm diameter
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