Winter Warmth Toasted Almond (Print Version)

Cozy, decadent treat with toasted almonds and gooey chocolate chips for cold days.

# List of Ingredients:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon fine sea salt

04 - 1 cup unsalted butter, room temperature

05 - 3/4 cup granulated sugar

06 - 3/4 cup packed light brown sugar

07 - 2 large eggs

08 - 2 teaspoons pure vanilla extract

09 - 1 cup toasted almonds, coarsely chopped

10 - 1 1/2 cups semisweet chocolate chips

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Set aside.

03 - In a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar until creamy and smooth, about 2 minutes.

04 - Add eggs one at a time to the creamed mixture, beating well after each addition. Stir in the pure vanilla extract.

05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.

06 - Gently fold in the toasted almonds and semisweet chocolate chips until evenly distributed.

07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.

08 - Bake for 10 to 12 minutes, or until edges turn golden brown while centers remain soft.

09 - Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

01 -

They're impossible to mess up even if you're rushing, yet fancy enough to feel proud serving them.
That contrast between the soft, gooey center and toasted almond texture is the kind of thing people actually remember about your baking.
Twenty-four cookies from one batch means you'll have them hanging around (if they last that long) for coffee breaks all week.

02 -

If you bake them until they look completely done, they'll be hard and brittle—pull them out when the edges are golden and the centers still look soft.
Room temperature ingredients mix together evenly, which means consistent texture across every cookie rather than dense spots and fluffy spots.

03 -

Toast your own almonds if you can—the flavor intensity is noticeably better than pre-toasted ones that have been sitting in a bag.
Don't use melted butter thinking it'll mix faster—cold butter creaming with sugar is what gives these their tender crumb and slight crispy-chewy dynamic.