I apologize if this messes with any diet resolutions, but here’s to a little balance and wishing you all a delicious new year with a bundle of sweetness, a dose of nuttiness, and pinch of salt.
Almond butter does wondrous things to this chocolate chunk cookie. It’s not as pronounced in flavor as peanut butter which, in my opinion, can overwhelm a cookie. Almond butter is mellower, adding a rich, golden background to the dough with a hint of roasted nuts. A dusting of sea salt is an extra touch – optional but highly recommended. A little salt makes everything taste better – even sweets – especially when chocolate is involved.
Almond Butter Chocolate Chip Cookies
Makes about 36 cookies
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup unsalted creamy almond butter (not raw)
7 ounces chopped dark chocolate
Sea salt flakes for garnish, optional
1. Whisk the flour, baking soda, and salt in a bowl and set aside.
2. Cream the butter and sugars in the bowl of an electric mixer until light and fluffy. Add the egg and vanilla and mix well. Add the almond butter and mix until smooth.
3. Dump the flour into the mixing bowl and mix until all of the ingredients are incorporated without over-mixing. Stir in the chocolate, including all of the little pieces and dusty bits (they will melt into the batter). Refrigerate the batter for at least one hour or up to 24 hours.
4. Preheat the oven to 350°F. Drop rounded tablespoons of the dough on baking sheets lined with parchment. Add a tiny pinch of sea salt flakes to each cookie, if desired. Bake until light golden, 12 to 14 minutes.
5. Slide the parchment and cookies on a rack to cool. The cookies will continue to firm up while cooling.