Chocolate Chunk and Almond Cookies

Laurie Frankel

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Makes 40 cookies| Hands-On Time: 15m | Total Time: 50m

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

Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil.
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.
Stir in the chocolate and almonds.
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.

By Sara Quessenberry, December 2006

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 162Calories From Fat 50%

Fat 9g
Sat Fat 5g
Cholesterol 17mg
Sodium 68mg
Carbohydrate 21g
Fiber 1g
Sugar 13g
Protein 2g

What does this mean? See Nutrition 101.

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Quick Tip

Gourmet chocolate contains high-quality cacao beans and a high percentage of cocoa butter. Inferior chocolate often has sugar added to mask the flavor.