I daydream about cookies. As much as I love to bake and decorate (and taste) cakes, it's a cookie that I want in the afternoons with a second cup of coffee, so it's really a good thing that we don't often have them in the house, or I'd probably eat cookies every day...
And these cookies are full of so many good things. Bittersweet chocolate chips, sweetened coconut, and chopped almonds, which add such a wonderful crunch to the soft cookie. Rolled in sugar before baking, they practically sparkle.
After baking these, we ate a few and I stored the rest in the freezer - out of sight, out of mind - but let's be honest, when has a cold cookie stopped anyone?
After spending three and a half hours this morning trying to get both my baby and myself fed, cleaned, dressed and ready to run a few errands, I found myself questioning whether I really needed what I was going out to get. And yet, I know I need to make the effort now and then. I leave the house so rarely these days because it's just so much work to get out. When we got home, the day already more than half gone, I so wanted one of these cookies with a cup of hot tea. A cup of tea that I can actually sit down and drink while it's still hot, you know? I find cups of cold tea, abandoned all over the house, that I'm constantly re-warming, more than once, because, #motherhood.
These almond chocolate chip cookies are a variation of my favorite recipe for chocolate chip cookies, which are pretty much what I always want when I want a cookie. They're chewy and soft and crisp all at once, and are the answer to all my cookie cravings.
Almond Chocolate Chip Cookies
- 1/2 cup unsalted butter, room temperature
- 1/4 cup dark brown sugar
- 1/4 cup granulated sugar, plus extra for coating the cookies
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1-2 tablespoons milk or cream, if needed
- 3/4 cup coconut
- 1/2 cup almonds, chopped
- 3/4 cup bittersweet chocolate chips
Roll the dough into balls, coat with granulated sugar, place on baking sheets lined with parchment paper and flatten the balls slightly with your hand. Freeze the cookies for 30 minutes.
Preheat the oven to 350. Bake the frozen cookies for 10 minutes, let cool for 1 minute on the pans, then transfer to a wire rack to cool completely.
Yields 2 dozen cookies
Recipe from Curly Girl Kitchen