These almond chocolate chip cookies aren't what you would think of when you are looking for Italian cookie recipes. BUT my kids don't always want a traditional Italian cookie. They ask for chocolate chip cookies. A lot. And I'm not a big fan of them. So, I put a little twist on these by using toasted almonds. (I guess that's kinda Italian, since we use almonds A LOT!)
I'd like to say I'm so creative that I came up with these almond chocolate chip cookies on my own. But I didn't. I found an AWESOME dessert recipe book at the Goodwill last month. The author went throughout Manhattan and coaxed pastry chefs of well know restaurants to give up their loved recipes. This was one of those recipes.
This is one of those basic drop cookie recipes where you plop them right off your spoon onto the baking sheet. The only nuance here is - you toast almonds and fold them in with your chips as the last step.
The toasted almonds are the key. They give a nice nutty overtone. It's different than a plain ole chocolate chip cookie. Now - with that being said, I would personally like more almonds in this recipe. Try it once. See what you think. You might agree.
Other than that there's nothing so freaky crazy that you have to think twice about. I've answered a couple questions in the section below.
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* 1 Cup butter
* 3/4 Cup brown sugar
* 3/4 Cup granulated sugar
* 2 eggs
* 1/2 tsp. vanilla
* 1 3/4 Cups flour
* 1 tsp. baking soda
* 3/4 tsp salt
* 1 Cup sliced toasted almonds
* 2 Cups semi-sweet chocolate chips
* (Toast your almonds first - see the the section below if you don't know how.)
* Preheat the oven to 350 degrees
* Cream the butter and sugars until fluffy
* Add the eggs, one at a time
* Add the flour, soda, and salt to the fluffy butter-sugar mixture just until blended. Don't OVERMIX!
* Fold the almonds and chocolate chips into the above, just until they combine.
* Drop by well-rounded tablespoons onto greased cookie sheets
* Bake about minutes or until the cookies are lightly browned.
* Place on a rack to cool
* Take out milk. Dip. Enjoy.
I lay them out on a cookie sheet. Turn on the broiler. And put them on the rack about MID way down. Not the top rack. Just watch them until they turn ever so slightly brown.
Ah! A couple things. If you want to avoid the crispy edge frisbee cookie - put your dough in the fridge UNTIL you are ready to bake them. What happens is as you are preppring , your butter warms and this starts the cookie to spread first thing when it hits the oven. We want to avoid that! You want that butter cold when it hits the oven. To do that stick your dough in the fridge. I even put my cookie sheets in the fridge with the cookie dough balls on them before I put them in the oven. Try it! I guarantee it will help you not get frisbee cookies.
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