Almond Butter Choc Chip Cookies
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Thick and soft with crisp golden edges, studded with dark chocolate chips and full of roasted almond flavour, these cookies are a rich, nutty twist on a classic cookie. The secret to their irresistible flavour lies in the dough itself, made with Tiptree’s new smooth almond butter, crafted from roasted almonds for a deep, buttery nuttiness.
Ingredients
- 100g plain flour
- 20g ground almonds
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp fine sea salt
- 85g unsalted butter at room temperature
- 75g granulated sugar
- 50g light brown soft sugar
- 1 large egg, beaten
-
1 x 180g Jar of Tiptree Smooth Almond Butter at room
temperature, stirred well
- 1 tsp vanilla extract
- 150g dark chocolate chips (a sweeter 54% dark chocolate works better than 70% here)
- 15g flaked almonds for the top, broken into small pieces.
Directions
- Line 2 baking sheets with parchment paper.
- Whisk together the flour, ground almonds, baking powder, bicarbonate of soda and salt in a medium bowl.
- Cream together both sugars and butter for about 3 minutes until smooth, using a hand or stand mixer.
- Add the egg and beat on high for about 1 minute until fully combined, scraping down the bowl as needed.
- Add the almond butter and vanilla then beat on medium speed until combined.
- Add the flour mixture to the almond butter mixture and mix on low until just combined.
- Add 100g of the chocolate chips to the mixture and mix in on a slow speed until just incorporated. This results in a thick, soft dough.
- Cover and chill the dough in the fridge for 1 hour.
- Preheat oven to 180°C / 160°C / Gas Mark 4
- Scoop cookie dough into large balls, about 3 tbsp of dough per cookie. You can use a large ice cream scoop for this if easier.
- Place 5 balls of dough on each cookie sheet and flatten each slightly by pressing down gently. Add a few flaked almonds to the top of each cookie.
- Bake for 14-16 minutes until the cookie edges are set and lightly browned. The middles will still be soft.
- Cool cookies on the baking sheets. When just out of the oven poke a few more chocolate chips into the tops of the warm cookies.
- Transfer to a cooling rack to cool completely. The cookies will sink down when cool.
- Store leftover cookies in a biscuit tin for 5 days.
Additional Information
You can freeze the unbaked cookie dough and bake from frozen, just allow an extra 2-3 minutes of baking time. You can even bake one or two cookies from frozen in the air fryer for a quick snack.
You can also freeze already-baked cookies flat, just defrost at room temperature for a few hours before serving. They will lose their crisp edges though.
Elevate these cookies by chopping your favourite chocolate bar into chunks and using them instead of chocolate chips.
