Chocolate Chunk and Almond Cookies
Makes 40 cookies|
Hands-On Time:
|
Total Time:
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.
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
.
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.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
