Rating: 3.5 stars
112 Ratings
  • 1 star values: 6
  • 2 star values: 24
  • 3 star values: 34
  • 4 star values: 27
  • 5 star values: 21
Sara Quessenberry

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Credit: Laurie Frankel

Recipe Summary

hands-on:
15 mins
total:
50 mins
Yield:
Makes 40 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil.

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  • 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.

Serving Notes

includes cooling time

Nutrition Facts

162 calories; calories from fat 50%; fat 9g; saturated fat 5g; cholesterol 17mg; sodium 68mg; carbohydrates 21g; fiber 1g; sugars 13g; protein 2g.
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