Salted Almond Butter Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
Serves: about 30 cookies
Inspired by classic peanut butter cookies, these almond butter cookies have delicious toasted almond flavor, chewy middles, plenty of chocolate chips and a sprinkle of sea salt.
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 stick (4 ounces) soft unsalted butter
  • ⅔ cup almond butter
  • 1¾ cups dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups dark chocolate chips (about one 10 ounce bag)
  • sea salt to finish
  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, and kosher salt. Set to the side.
  3. Using an electric mixer, beat the butter until creamy. Add the almond butter and brown sugar and beat until combined--don't worry about beating until "fluffy", we don't want to whip in too much air. Scrape down the bowl and add the eggs, one at a time, beating well and scraping the bowl after each addition. Beat in the vanilla. With the mixer on low, mix in the flour until just incorporated. Fold in the chocolate chips. Using a levered cookie scoop, or 2 tablespoons, scoop the dough onto the baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake the cookies for about 11 minutes, until the edges just start to brown and the centers are just underbaked. Remove from the oven and cool on the sheet for 5 minutes before transferring to a rack to cool completely. Repeat with the remaining dough.
Just underbaking the cookies ensures chewy middles. I highly encourage going this route!

Adapted from these Peanut Butter Pretzel Chocolate Chip Cookies
Recipe by at