Almond Chocolate Chippers Favorite Chocolate Chip Cookies Recipes

CHOCOLATE CHIP ALMOND COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and almonds. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-11 minutes or until edges are firm. Remove to wire racks to cool.

ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk the almond flour, baking soda and salt together in a large bowl. Beat the butter and brown sugar in another bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture one at a time, beating after each addition to incorporate, then beat in the vanilla. Reduce the speed to low, add the flour mixture and beat until just incorporated. Fold in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet, spacing them 2 inches apart. Roll each into a ball with slightly wet hands, then sprinkle the top of each ball with some sea salt. Bake until the cookies are golden but still soft in the center, 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

CHOCOLATE CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, beat 3/4 cup unsalted softened butter with 3/4 cup brown sugar using an electric hand mixer.
• Then add 1 teaspoon of vanilla extract, 1 egg, and 1 egg yolk. Combine again with the mixer on medium-high speed.
• Now place a fine-mesh sieve over the mixing bowl and add in 3 cups of blanched almond flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Sift the dry ingredients right into the butter and egg mixture. Then mix it all together using a spatula.
• Lastly, mix in 1 cup of semisweet chocolate chips.
• Now line a baking sheet with parchment paper and preheat your oven to 350 degrees Fahrenheit.
• Scoop the dough balls using a trigger release cookie scoop, then round them out and placed them onto your lined baking sheet. Use about 1/4 cup semisweet chocolate chips to dot the top of the cookies for a prettier appearance. Bake the almond flour cookies for about 10 to 12 minutes.

ALMOND CHOCOLATE CHIPPERS (FAVORITE CHOCOLATE CHIP COOKIES)

Steps:

• Preheat oven to 350°F.
• Spread almonds on baking sheet, and bake, stirring frequently, until golden brown (8-10 minutes).
• Remove almonds from pan; set aside and let cool.
• Turn oven up to 375°F.
• In a small bowl, sift together flour, baking soda, and salt.
• In a large bowl, beat butter, sugar, and brown sugar at medium speed of electric mixer until light and fluffy.
• Beat in egg until well blended; then beat in liquer.
• Gradually add flour mixture, and beat at low speed until well mixed.
• Stir in chocolate and almonds with a spoon.
• Drop rounded teaspoonfuls (or use a cookie scoop) of dough 2" apart on an ungreased cookie sheet.
• Bake until edges are golden brown (8-10 minutes).
• Let cookies cool on cookie sheets for 2 minutes.
• Remove cookies to wire rack and let cool completely.

PASSOVER ALMOND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 400.
• Beat eggs and egg whites briefly.
• Mix in all the other ingredients, adding the chocolate chips last.
• Roll into 1 inch balls and place on a greased cookie sheet.
• Bake for 10-15 min until cookie bottoms are brown, but not burnt.
• Let cool briefly, but remove while still warm.

ALMOND CHOCOLATE COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.

CHOCOLATE CHIP COOKIES

Steps:

• Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
• Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
• When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
• Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.