You guys! I almost forgot to post these cookies. What am I even doing with my life?! I actually got a bunch of stuff accomplished on Sunday (hello purging and reorganizing the tupperware cabinet!) and totally spaced this post, but then after being wrecked from The Walking Dead (WUT) I crawled into bed and realized–crêpe, I forgot to get my Monday post queued up. So, downstairs I went, on went an episode of The Great British Baking Show, and here we are.
I am a firm believer in the restorative powers of chocolate chip cookies. They cheer everyone up, they can turn a bad day into a better day. Even if the day is already a good one, a solid chocolate chip cookie can make it even brighter. I’m also a firm believer in a personal credo of mine: “there are never too many chocolate chip cookie recipes.” Yes, I have a favorite (or 3), but new iterations are always welcome. The world is your chocolate chip cookie! These almond butter babies are inspired by one of my favorite chocolate chip cookie flavors–peanut butter AND chocolate chip. I simply subbed out the peanut butter for toasty almond butter and viola! Toasty, nutty, chocolate chip cookies with chewy middles and a little sea salt crunch.
A few years ago I posted these Peanut Butter Pretzel Chocolate Chip Cookies and they are still one of my faves. While those cookies were chock full of peanutty goodness, thick and puffy, these almond butter guys are more like the classic chocolate chip cookie with toffee-like edges and those coveted chewy middles. The key to the chew in the middle is slightly under baking these cookies. For my oven, that’s exactly 11 minutes of bake time (you’re oven is likely different, so check them after 9 or 10 minutes). I let a batch go a little over, aka, I got distracted by the internet (story of my life), and they were still okay, but lacked that awesome chewy texture. So, if you mix these up, watch the time (don’t get distracted by make-up hauls on YouTube)! Learn from my mistakes, guys.
- 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
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl whisk together the flour, baking powder, baking soda, and kosher salt. Set to the side.
- 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.
Adapted from these Peanut Butter Pretzel Chocolate Chip Cookies