Chocolate Chunk and Almond Cookies

Chocolate Chunk and Almond Cookies
Laurie Frankel
Makes 40 cookies
preparation
15
minutes
cooking
50
minutes

Ingredients

2
sticks unsalted butter, at room temperature
1
cup
packed dark brown sugar
1/2
cup
granulated sugar
2
tablespoons
corn syrup
1
teaspoon
vanilla extract
1
large egg
2 3/4
cups
all-purpose flour
1/2
teaspoon
kosher salt
1 1/4
teaspoons
baking soda
12
ounces
semisweet chocolate, chopped or chips
1
cup (4 ounces)
toasted almonds, chopped

Directions

  1. Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil. 
  2. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.
  3. Stir in the chocolate and almonds.
  4. Form the dough into tablespoon-size mounds. Place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely.
     
Sara Quessenberry
November 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 50 %
  • Fat 9 g
  • Sat Fat 5 g
  • Cholesterol 17 mg
  • Sodium 68 mg
  • Carbohydrate 21 g
  • Fiber 1 g
  • Sugar 13 g
  • Protein 2 g
What does this mean? See Nutrition 101.