People ask me what my favorite chocolate chip cookie
is and I have to tell them that this
Almond Spiked Chocolate Chip Cookie
is hands down my very favorite.
If you love almond flavor like I do, you
will love these too.
Hubby likes milk and I like semi-sweet so I
combined both for the cookies today.
I love to use my small scoop to make the cookies
uniform.
(raw dough)
And I always bake on parchment paper when
I make cookies. It helps them to keep from
spreading and from over-browning.
Almond Spiked Chocolate Chip Cookie Recipe
1 C. real butter
1 C. brown sugar, packed
1/2 C. white sugar
2 large eggs
4 tsp. pure almond flavor
2 1/2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 C. semi-sweet chocolate chips or a combination
In a large mixing bowl cream the butter and sugars.
Mix in the eggs and the flavoring.
In a separate bowl mix the flour, soda, baking
powder and salt. Add it to the butter mixture and
mix thoroughly, then stir in the chocolate chips.
Scoop onto parchment paper lined baking sheets
and bake at 350 for 10-11 minutes. I like to bake
mine just until the tops are dry. Take them out of
the oven and let them sit on the pan until cool enough
to handle. This way the centers are soft and gooey
and the bottoms are not overbaked.
These were perfect for a cold snowy winter day.
