The cookies should really be called ABCs—Almond Butter Chocolate Chunk Cookies, I just discovered. Anyway!
Remember how I raved about how much I like Mel and vowed to continue the love-fest by introducing you to other blogs I adore? It’s time now.
Cindy is going to blush a lot because I haven’t told her yet how I feel about her. Have you prepared?
like, serious love. Like, fumble my words, use a hair flat iron to iron my shirt, and look at her with a silly grin on my face, love.
Her writing is authentic, her images are gorgeous, and her recipes are always exactly what I want to eat (for example, chewy orange spice cookies, and brownie ice cream). She also has a wonderfully adorable child, but isn’t that just the cherry on top of the Brown Butter Walnut Crumb Cake?
One look at Cindy’s PERFECT cookies will make it clear why she works with Betty Crocker—the girl can bake.
As a result, if I were to drop by Cindy’s house and bring some snacks so we could speak about parenting and our sugar-filled lives,
Because that’s what I do, I cut the recipe in half to make just one dozen cookies, but I soon regretted it. I desired more than more. However, my hubby has made the decision to give up sweets, so it’s just me, myself, and I over here enjoying dessert. Portion management was definitely necessary. I was so tempted to share the love with Camille that I almost gave her a mouthful. I didn’t, for the record, but I felt bad right away. You know, one day. one day
Here are a few details:
I used salted-free, all-natural almond butter. I did have to stir it, yes. I don’t regret it, though.
Chocolate chips are perfectly acceptable, however I chose to use chocolate chunks since I think they look nice in pictures.
It is absolutely optional to sprinkle sea salt on top. In my experience, you have to be under 32 to like salty treats. Just some recent unscientific research.
Visit Cindy’s website and take a look at all the amazing sugar dishes she is selling before we start baking. She is such a pusher of sugar! That’s now my new favorite euphemism: sugar pusher.
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter, softened
- ⅓ cup unsalted, natural almond butter
- ¾ cup + 2 tablespoons dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cups chocolate chips
- flaky sea salt to finish (optional)
Set the oven to 350 degrees and line a cookie sheet with parchment paper or a silicone mat.
In a small bowl, stir together the flour, baking soda, baking powder, and salt. Place aside.
Butter, almond butter, and brown sugar should be combined in a medium bowl with an electric mixer running at medium speed. Make sure everything is well combined but don’t stress about making it “fluffy.”
Next, beat till mixed after adding the egg and vanilla.
Mix all of the dry ingredients in the bowl after adding them.
Incorporate the chocolate chips last.
On the baking sheet, distribute the dough into 12 equal pieces.
For 11 minutes, bake. The centers will continue to be chewy as the edges start to brown.
After one minute, transfer to a wire rack to finish cooling.
If preferred, sprinkle salt on top of the cookies before serving.
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