crunch time

I truthfully don’t have a lot of time to talk (or spare brain cells to be creative) but it feels weird to not post for over a week.  Stupid Bar Exam.  Anyways, I made a batch of these cookies this afternoon as a study break because they are the perfect chocolate chip cookie.  The first time I made them I made the frosting that Andrea suggests and it is wonderful, but if you just want a cookie, the cookie is quite wonderful on its own.  

The best thing you can do with these cookies is just bake off 8-10 and scoop the rest of the dough out with a handy cookie scoop, put them on a baking sheet, and freeze them into your own “break and bakes.”  Perfect for the stressful study times when all you need is a little chocolate to get you through.  

Almond Chocolate Chip Cookies

From BellaEats

recipe modified from Giada De Laurentiis via foodnetwork.com

makes 4 dozen cookies or 2 dozen cookie sandwiches

  • 1/2 cup rolled oats
  • 2-1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 cup (packed) golden brown sugar
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 3/4 tsp pure almond extract
  •  1 (12 oz) bag semi-sweet chocolate chips
  • 1 cup whole almonds, toasted and chopped

Method:

  1. Preheat oven to 325*.  Line baking sheets with parchment paper.
  2. Finely chop oats in a food processor (we used a small chopper), mix in the flour, baking powder, baking soda and salt.  Set aside.
  3. Using an electric mixer (we used a stand mixer) beat the butter and sugars in a large bowl until fluffy.  Scrape down the sides of the mixing bowl and beat in the eggs and extract.  
  4. Add the flour mixture in 3 batches and mix until just blended.
  5. Gently fold in the chocolate chips and almonds.
  6. Drop dough (about one rounded tablespoon each) onto cookie sheet, two inches apart.  Do not flatten.  
  7. Bake until cookies are golden, about 13 minutes.
  8. Cool the cookies on sheets for 5 minutes and then transfer to wire cooling rack.

 

Amaretto Frosting

recipe modified from Gale Gand via  foodnetwork.com

makes enough for 2 dozen sandwich cookies

  • 3 cups confectioners’ sugar
  • 1 cup butter
  • 1 tbsp amaretto liqueur

Method:

  1. In a stand mixer fit with whisk attachment, mix sugar and butter.  Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  2. Add amaretto and continue to beat on medium speed for one more minute, adding more amaretto if you wish.
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5 responses to “crunch time

  1. Yum, those look delicious!

  2. Nothing like doing a little procrastinating with baking – and something sweet to snack on always helps. I like the break and bake idea. Nothing beats a warm cookie out of the oven.

  3. Hi Whitney, Good Luck on the bar next week! I’m amazed that you found time to make cookies. My BF (that is also studying for the IL bar) barely stops to breath let along eat something I made. I’m going to assume these cookies are good luck and make a batch of them this weekend. Thanks for the post…they look delish!

  4. I’m so glad you tried these! They are definitely the perfect chocolate chip cookie for stress relief. And I love your idea of freezing little cookie dough balls for individual batches! Very clever…

    You’re almost there!!!

  5. Andrea-They really are delish and perfect to just bake off 4 at a time :) This time in a week I will be DONE.

    Kerry-Good luck to your BF. Where did he go to school? IL has a pretty high passage rate so we should be ok :)

    Emily-These are the perfect study tool :)

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