Last week Dan’s mom came into town and I thought it’d be nice if she came home to some freshly baked cookies (and I know Dan would never deny fresh cookies). I just received the new issues of Everyday Food and it included recipes for drop cookies. I had all the ingredients for the chocolate-pecan cookies, except for the pecans. I did have almonds though! Almonds would be a good substitute, right? Right! Sure! Why not? Dan and his mom loved them. Dan’s friends loved them. I didn’t get a chance to try them, but I think I’ll make them again in the future!
Chocolate-Almond Cookies *inspired by Everyday Foods
- 2 1/4 Cups All-purpose Flour
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon salt
- 2 Sticks Unsalted Butter, room temperature
- 1/2 Cup Granulated Sugar
- 3/4 Cup Packed Dark-Brown Sugar
- 2 Large Eggs
- 1 Bag Milk Chocolate Chips
- 3/4 Cup Slivered Almonds
Preheat oven to 350 degrees. Mix together flour, baking soda and salt in a bowl and set aside. Beat butter and both sugars until pale and fluffy, about 4 minutes.
Add vanilla and eggs and mix until combined. Slowly add in the flour mixture and beat until just combined. Using a spatula, fold in almonds and chocolate chips.
Taking a small spoon, drop dough into ball forms on the baking sheet.
Bake cookies for about 12 to 14 minutes, until golden brown on the edges. Let it cool on the sheet for 1 to 2 minutes, then transfer them to a wire rack and cool completely.
Grab a cold glass of milk and enjoy!!!