Almond Chocolate Chip Cookies

  • 2 2/3 cups all-purpose flour
  • 1 tsp each salt, baking soda and baking powder
  • 2/3 cup granulated sugar
  • 1 1/3 cups packed brown sugar
  • 2 eggs
  • 1 tsp each vanilla extract & almond extract
  • 1 cup slightly cooled melted butter
  • 2 - 10 oz. packages semisweet or milk chocolate chips
  • 2 cups coarsely chopped toasted almonds image placeholder

Preheat the oven to 325° F. Set out two large nonstick cookie sheets. (Do NOT grease).

Mix the first four ingredients together.

In a separate mixing bowl, stir together the sugars, eggs, flavorings and melted butter. Gradually stir in the flour mixture, blending well.

Stir in the chips and almonds. Use a 1/3 cup capacity ice cream scoop to drop dough (or drop by heaping tablespoonsful) onto cookie sheets, allowing room for cookies to spread slightly. Bake, placing a single cookie sheet in the center of the preheated oven, for 15 to 18 minutes, or until cookies are lightly browned and just set around the edges.

Servings: 2 to 3 dozen large cookies
Source: Shedd Aquarium, Chicago - 1996
Submitted by: Recipe Group Member
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