Categories: Cookies
Ingredients
- 1 cup melted butter
- 1 cup white (granulated) sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup almond butter
- 2 teaspoons vanilla
- 2 beaten eggs
- 2 and 1/2 cups all-purpose flour
- 1 cup regular chocolate chips
Directions
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Preheat oven to 375°F, rack in the middle position.
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Microwave the butter in a microwave-safe mixing bowl to melt it. This should take about 90 seconds on HIGH.
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Add the white sugar, brown sugar, baking soda, baking powder and salt. Mix until everything is combined.
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Measure out one cup of almond butter.
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Add the almond butter to your bowl and mix it in. Continue mixing until the contents are thoroughly incorporated.
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Mix in the vanilla and the beaten eggs. Continue to mix until the contents are completely combined.
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Add the flour in half-cup increments, mixing after each addition. Continue mixing until the cookie batter is smooth.
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If you used an electric mixer, scrape down the bowl, give it a final stir, and mix in the chocolate chips by hand.
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Let your cookie dough rest in the bowl on the counter while you prepare your cookie sheets. Either spray them with Pam or another nonstick cooking spray or line them with parchment paper.
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When your cookie sheets have been prepared, roll the cookie dough into one-inch balls with your hands.
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Place the dough balls on the cookie sheets, 12 dough balls to a standard-sized sheet.
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Use the tines of a fork to make a crisscross pattern on top of each dough ball, flattening them a bit in the process, the way you would for peanut butter cookies.
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Bake your Chocolate Almond Crisps at 375°F for 8 to 10 minutes, or until the edges just begin to brown. (Mine took 8 minutes).
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Take your cookies out of the oven and let them sit on the cookie sheets for 2 minutes. Then use a metal spatula to transfer the cookies to a wire rack to cool completely.