Almond Double Chip Cookies
Submitted by jules
Soft-centered cookies loaded with semisweet and vanilla milk chips plus slivered almonds. Brown butter dough with almond extract creates bakery-style treats.
YIELD
36 servingsPREP
5 minCOOK
20 minREADY
25 minCreamed butter and brown sugar create a tender base that stays soft in the center while edges bake up golden.
Two kinds of chips deliver chocolate richness and creamy vanilla sweetness in equal measure.
Slivered almonds add textural crunch and nutty flavor that ties the whole cookie together, while almond extract deepens the nut presence.
Baking Tips
- Don’t overbake as cookies continue setting on the sheet after removal from oven
- Space cookies 3 inches apart to allow for spreading without merging
- Cool on the baking sheet for 2 minutes so cookies firm up enough to transfer without breaking
- Store in airtight containers to maintain soft centers
Ingredients
Directions
Preheat oven to 375℉ (190℃). Line cookie sheets with parchment paper or leave ungreased.
Beat butter and brown sugar in large bowl until creamy. Beat in egg and almond extract. Combine flour, baking soda and salt in small bowl.
Blend in butter mixture. Stir in semisweet and vanilla milk chips and almonds. Drop dough by rounded tablespoonfuls, 3” apart, onto prepared cookie sheets.
Bake 8 to 10 minutes or until light brown. DO NOT OVERBAKE. Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.
Makes about 3 dozen cookies.
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