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
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
- Preheat oven to 325*. Line baking sheets with parchment paper.
- Finely chop oats in a food processor (we used a small chopper), mix in the flour, baking powder, baking soda and salt. Set aside.
- 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.
- Add the flour mixture in 3 batches and mix until just blended.
- Gently fold in the chocolate chips and almonds.
- Drop dough (about one rounded tablespoon each) onto cookie sheet, two inches apart. Do not flatten.
- Bake until cookies are golden, about 13 minutes.
- Cool the cookies on sheets for 5 minutes and then transfer to wire cooling rack.
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
- 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.
- Add amaretto and continue to beat on medium speed for one more minute, adding more amaretto if you wish.