Almond–Chocolate Chip Cookies
Big Night Restaurant Group, The Cavalier, Marlowe, and Park Tavern, San Francisco
If your almond butter has separated, stir it before adding it to the mixer.
Ingredients
1/2 cup sliced almonds
8 tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 cup almond butter
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 ounces dark chocolate (58 to 62 percent cacao), chopped or broken into 1-inch pieces
Method
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Toast, cool, then chop the sliced almonds into roughly 1/2-inch pieces.
With an electric mixer fitted with a paddle attachment, beat the butter and sugar together until smooth. Mix in the egg until combined. Mix in the almond butter. Add the flour, baking soda, and salt. Mix until everything is smooth. Stir in the chopped chocolate and almonds.
Arrange 2-tablespoon (slightly rounded, not flat, not heaping) mounds of dough 2 inches apart on the parchment-lined baking sheets. Flatten the mounds slightly with your hands or the bottom of a glass.
Bake for 10 to 12 minutes, or until the cookies have browned lightly on the edges but are soft in the middle if you press them lightly with your finger. Although they may seem underdone, don’t be tempted to let them bake longer—they’ll firm up as they cool.
Yield
makes about 22 cookies
