Today is my birthday, and all I want is to make a new cookie and enjoy it. I’ve never been a big birthday person, never really wanted to celebrate for some reason. Unlike my best friend who used to dedicate an entire week to her birthday, that’s just not me. When I was young, I loved my birthday because my mom let me choose the dinner that night - I always chose ribs. And, I also got to eat cake and I was spoiled with presents. But, now that I’m older I have an amazing husband who cooks me dinner pretty much all nights, and I get to pick what he cooks a lot. I can also eat cake whenever I want (obviously). And I work hard so I can afford to buy myself presents whenever I want, so I guess the fun has been taken out of it, and all I’m doing is getting older!
Today I am 33 and I spent my birthday at work, as usual. I was baking some very special cookies for someone who may be interested in a franchise. So, that was a present I couldn’t buy myself and something I enjoyed doing. If they purchase a franchise, it will be the best birthday I’ve ever had. Kimmy also surprised me with beautiful fresh flowers, which is always amazing. And, I had time to be creative and make a new cookie - purely for myself. I bought the Open Nature Almond Butter at the market the other day, as I was using almond butter for another recipe that Kimmy and I are working on. But, it surprised me how good it was! I’ve always been a peanut butter person, and I’ve had almond butter before but it’s always been kinda bland to me. This one is perfectly salty and has so much flavor, I’ve been obsessed with it. So, I made these Glazed Almond Chocolate Chip Cookies for myself using a little bit of almond butter. I even stock piled a tupperware of them so I can eat them all week! You can find the recipe below.
Glazed Almond Chocolate Chip Cookies | Makes 2 dozen
- 1 stick (113 grams) organic salted butter, softened
- 113 grams (1/2 cup) organic cane sugar
- 57 grams (1/4 cup) organic packed dark brown sugar
- 1 teaspoon all natural almond flavor (like Frontier Co-Op)
- 2 organic large eggs
- 32 grams (2 Tablespoons) Open Nature Almond Butter (or your favorite kind)
- 255 grams (2 cups) organic all purpose flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 142 grams (3/4 cup) organic semi sweet chocolate chips
- 340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
- 1/4 cup organic milk
- All natural chocolate sprinkles (from India Tree)
Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and almond flavor. Mix on low until combined and there are no chunks of butter.
Add the eggs and almond butter and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, sea salt and baking soda and whisk together. Add to the butter mixture, and mix on low until combined into a stiff dough.
Add the chocolate chips and mix on low until combined.
Using your hands, form the dough into 24 balls. Flatten them just slightly so they are about 2 inches in diameter.
Bake for 11 minutes until the cookies are set and brown around the edges. Let cool completely on the cookie sheets.
To make the glaze: In a medium bowl, add the powdered sugar and milk and whisk until combined into a smooth glaze.
Using a butter knife, frost each cookie. Sprinkle the tops with chocolate sprinkles.
Allow the frosting to set before storing the cookies, you can wrap the trays with plastic wrap or put them on a platter and wrap with plastic wrap. Once they have set for 24 hours, you can store them in a tupperware and stack them, then they won’t stick together.
Store in an air tight container for up to 7 days.
Gluten Free – Replace the organic all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
High Altitude – Bake at 375 degrees for 8 minutes until the cookies are set and brown around the edges.