Baking season has arrived and for me that means playing around with new ingredients, recipes and flavors. Today I whipped up a batch of chewy chocolate chip cookies with a light twist.
Using almonds in baking is nothing new to anyone. Their light flavor is just enough to brighten up an old recipe and add some sneaky health benefits. Almonds are loaded with protein, Vitamin E, Magnesium and antioxidants which can all help your body in numerous ways. Making these cookies a sweet way to do a little extra good for your body (and sweet tooth).
2 1/4 cups flour
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
2 large eggs
1 tablespoon vanilla
1/3 cup mini chocolate chips
1/3 cup slivered almonds
Preheat your oven to 325 degrees Fahrenheit.
Grab your ingredients and combine the brown sugar, granulated sugar, baking soda and salt in your mixing bowl or stand mixer then give them a quick mix and move on to your wet ingredients.
Make sure your butter is room temperature, or if you’re like me and decided to make cookies right now toss a couple sticks in the microwave to get them soft.
Add your butter, vanilla and eggs and mix until everything is thoroughly combined.
Now you have cookie soup, congratulations! Slowly add in your flour and while that is still mixing in measure out (or guesstimate) your chocolate chips and almonds. When you’re done mixing the dough should be a little bit sticky still, don’t be a nervous Nancy and start adding more flour to make it less messy to touch.
Scoop out your 1/2 inch dough balls and bake for eleven minutes or until golden, remove and allow them to cool before you put them away to avoid a soggy, sticky cookie mess. This recipe yields three dozen cookies, yummm.
If you are interested in finding out more about the happy health effects of almonds in your diet visit AuthorityNutrition.com.