Almond Double Chip Cookies
Yield
36 servingsPrep
5 minCook
20 minReady
25 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
or margarine, softened |
|
| ¾ | cup |
brown sugar
light |
*
|
| 1 | large |
eggs
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| 1 | dash |
salt
|
*
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
| 1 | cup |
vanilla milk chips
|
* |
| ½ | cup |
almonds
slivered blanched |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
or margarine, softened |
|
| 177 | ml |
brown sugar
light |
*
|
| 1 | large |
eggs
|
|
| 2.5 | ml |
almond extract
|
*
|
| 355 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 1 | dash |
salt
|
*
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
| 237 | ml |
vanilla milk chips
|
* |
| 118 | ml |
almonds
slivered blanched |
*
|
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.
