I've had a jar of almond butter sitting on the shelf at Dessert'D for almost a month now. I bought it for another recipe I was working on. And, I've slowly been eating almond butter sandwiches here and there when I've run out of food and decided that saving money for Project Dream Home was more important than one nutritionally balanced meal.
So, this jar of almond butter has been staring at me for days now because it's almost gone, and it's been calling me to make almond butter cookies. So, what did I decide to put in them? Chocolate, of course... Chocolate something is what I eat for my dessert probably ninety five percent of the week. Yesterday I ate a Carrot Cupcake that I put coconut on the frosting accidentally while frosting Coconut Cupcakes in a hurry, and it was amazing. But, chocolate is one of the things I crave more than anything else.
So, I made Chocolate Almond Butter Cookies and of course they have semi sweet chocolate chips in them, I also dusted them with sea salt so they are sweet and salty. These cookies are soft, chewy, nutty and chocolatey! The perfect texture and you can still taste the almond butter through the chocolate, it's a really nice balance.
Chocolate Almond Butter Cookies
1 stick (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grans (1/2 cup) organic dark brown sugar
2 teaspoons all natural almond flavor (like Frontier Co-Op)
226 grams (3/4 cup plus 1 tablespoon) organic almond butter
2 organic large eggs
127 grams (1 cup) organic all purpose flour
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
142 grams (3/4 cup) organic semi sweet chocolate chips
1 teaspoon cane sugar
1 teaspoon fine sea salt
Preheat the oven to 375°F. 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 almond butter and eggs, and mix just slightly enough to break the yolks, about 3 to 4 rotations on your stand mixer.
In a separate bowl, add the flour, cocoa, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until almost combined and you still see streaks of flour. Add the semi sweet chocolate chips and mix on low until combined, and you do not see any bits of flour. Careful do not over mix.
Using your hands, form the dough into 30 balls and place them on the prepared cookie sheets. Flatten them slightly so they look like disks that are about 2 inches in diameter. Space at least 1 inch apart.
Bake for 11 minutes or until set and dry.
To make the topping: In a small dish, mix together the cane sugar and sea salt. Sprinkle it on top of each cookie immediately after they come out of the oven.
Let the cookies cool completely on the cookie sheets.
Store in an airtight container for up to 7 days.
Gluten Free – Replace the all purpose flour with 142 grams (3/4 cup plus 2 tablespoons) organic gluten free flour blend.
High Altitude – Bake at 375°F for 8 minutes or until set and dry.