Yesterday, I made an impulse decision to buy this bag of almond meal.
I had no idea what I wanted to do with it, but the back of the bag suggested I use it to replace half the flour in chocolate-chip cookies for a moister cookie.
Hmmm… I’m always up for moist, chewy cookies. These don’t disappoint- the dough is especially good. The cookies don’t taste like almonds, per se, but have a crunchy-chewy, rich texture and a warm, yummy flavor. It’s tough to describe, but I promise you they’re very good!
I started with 1 stick of unsalted butter, softened.
Use an electric mixture to cream it with 1/2 cup brown sugar and 1/4 cup granulated sugar.
Add an egg, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, and 1/2 teaspoon baking soda.
This isn’t how most people do it, but I’m anti-sifter and I see no difference in the cookies if you do it this way. Plus it saves time, which is always good.
Gradually add 3/4 cup each of almond meal and all-purpose flour.
Don’t forget 1/2 cup chocolate chips! I used Ghirardelli 58% dark chocolate chips, which have a nice snap and a rich, chocolatey flavor.
Now dump the dough onto a piece of wax paper, and spread it into a nice rectangle.
Chill the dough in the freezer for 15-20 minutes. The almond meal gives the dough a lighter, more mousse-like texture, so it’s important to chill it before you make the cookies.
I like this picture, and since I don’t have a photo of the dough in the freezer [oh NO!], I’ll put it here.
Cut the dough into squares, and shape them into round cookies. These cookies spread A LOT, so I wouldn’t recommend putting more than 9 tablespoon-sized blobs of dough per cookie sheet. Bake at 375 degrees for 8-10 minutes. Cool on a wire rack.