Chocolate chip cookies are like a hug in food form. It's not hard to see why they're one of the most popular types of cookies, with melting pockets of chocolate encased in buttery vanilla dough. Although they come in many forms — thin, crispy, cakey, dense — I have to say my favorite is chewy with a crisp edge and some toasted nuts (in this case, almonds) mixed in for an extra crunch.
I love this recipe in particular because melting the butter means you don't have to pull out any kind of mixer to help make the dough. It all comes together very quickly, and thus I can get the chocolate chip cookies into my mouth even sooner.
When baking the cookies, I opt for a shorter baking time, leaving the centers slightly squidgy when taken out the oven. The residual heat inside the cookie and the cookie sheet continues to cook them, so they will firm up even more as they cool. This gives you cookies with the perfect texture, in my opinion — not so far underdone that you forgo that caramelized flavor, but they aren't rock-hard either. They're just right.
Toasted Almond Chocolate Chip Cookies
1/2 cup almonds
1/3 cup plus 2 tablespoons unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
1/3 cup (2 1/2 ounces) light brown sugar, packed
1/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups (6 3/4 ounces) all-purpose flour
1/2 cup semisweet chocolate chips
Preheat the oven to 350°F. Line two cookie sheets with baking paper.
Place the almonds in a dry skillet over medium heat. Stirring often, toast them for 2 to 3 minutes until fragrant. Tip out onto a chopping board and leave to cool.
In the same skillet, melt the butter over low heat until just melted. Pour into a medium bowl and add the sugar, salt, and vanilla extract. Stir well to combine, then add the egg and beat it in quickly. Sift in the flour, baking powder, and baking soda, then stir until a few floury patches remain in the dough. Touch the dough to test the temperature — if it is warm, pop it into the fridge for a few minutes to cool it down (so the chocolate chips won't melt).
Roughly chop the toasted almonds. Add the chopped almonds and chocolate chips to the bowl and gently stir into the dough.
Roll heaping tablespoons of dough into balls. Place onto a lined cookie sheet spaced about 2 inches apart. Bake for 7 to 10 minutes, until golden around the edges with a soft center. Let the cookies sit on the tray for a minute then transfer to a wire rack to cool completely.