You’ve eaten and loved peanut butter cookies. But have you tried almond
Chewy, nutty, and laced with melty chocolate chunks. These almond butter cookies are a little more sophisticated than the classic American peanut butter cookie we’re so familiar with.
Serve warm from the oven with a tall glass of milk for the perfect afternoon snack.
Almond Butter Chocolate Chunk Cookies
makes about 30 cookies
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup almond butter, at room temperature (I used Trader Joe’s Almond Butter with Flax Seeds)
1 cup firmly packed brown sugar
1 organic large egg, at room temperature
1 teaspoon vanilla extract
1/2 (about 2.5 oz) cup dark chocolate, chopped
Preheat oven to 350°F.
Whisk together the dry ingredients in a medium bowl. In a large bowl, cream together the butter, almond butter, and brown sugar. Stir in the egg and vanilla. Add the flour in thirds and stir until smooth. Fold in the chocolate chunks. Roll the mixture into golf ball–sized balls (about 1 1/2 tablespoons) and slightly flatten. Bake for 10 minutes, in a nonstick baking pan, rotating the pan halfway through baking time. Cool the cookies on a rack before serving.
adapted from, but no longer resembling Gwyneth Paltrow’s peanut butter cookies