Gather round you friends of mine. We’re throwing resolutions away cause it’s cookie time. We wanted to share two of our favorite recipes with you.
These cookies from Sally’s Baking Addiction are the perfect marriage. More perfect than Kristen Bell and Dax Shepherd. Yeah, they’re that good. It’s a marriage of dark chocolate and caramel with a sea salt love child.
1 c. all purpose flour
2/3 c. unsweetened cocoa powder
1 tsp. baking soda
pinch of salt
1/2 c. butter, softened to room temperature
1/2 c. granulated sugar
1/2 c. light or dark brown sugar
1 tsp vanilla extract
2 Tbsp. milk
1 1/2 cups dark chocolate chips (or semi-sweet)
package of Rolos
coarse sea salt
Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
Using a mixer, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium speed until creamed about 2-3 minutes. Beat in the egg and vanilla. Scrape down the bowl as needed.
Slowly add the dry ingredients to the wet ingredients, and use the mixer on low speed until combined. Add the milk. With a large spoon or rubber spatula, fold the chocolate chips into the dough. The dough will be heavy and sticky. Cover and chill for at least 1-2 hours.
Take the dough out of the refrigerator and allow to soften slightly at room temperature for 10 minutes. Preheat the over to 350. Take 2 tablespoons of chilled dough and split it in half and roll each piece into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat. Sprinkle cookie balls with sea salt before putting into the oven.
Bake each bath for 12-13 minutes. The cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
I took these to work and left them in our workroom. Our school secretary asked me, “Did you make those cookies? Come. Bring me your feet so that I may kiss them.”
Yes, they are good.
I have been on a quest to find the best almond flour based chocolate chip cookie. Don’t tell me I don’t have goals. After many recipes, I can confidently say I have found the one. I know you’re relieved. I am too.
Now, before you turn your nose up and/or click off this post, just listen. I have two major cookie snobs in my life, my mother and my husband. These cookies come with a stamp of approval from both of them. In fact, the last time I made them, I had to hide them from Mark because I was tired of him eating them all. Our marriage is sweet.
So, even if your life is filled with gluten, MAKE THESE. They taste like happiness; I promise.
Almond Flour Chocolate Chip Cookies
1 1/4 cups almond flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter (softened)
1/3 cup almond butter (no salt)
3/4 cup + 2 tablespoons dark brown sugar ( I use coconut sugar)
1 teaspoon vanilla extract
1 cup chocolate chips
Preheat your oven to 350, and line your baking sheets with parchment paper.
In a small bowl, whisk together the first 4 ingredients and set aside.
In another bowl, add butter and almond butter and beat until creamy. Then add the sugar and beat for another 2 minutes. One time I forgot the extra 2 tablespoons of sugar, and they honestly tasted the same to me. So, to feel a little healthier, (ya know since I’m eating cookies), I typically leave it out. I KNOW you shouldn’t mess with recipes when baking, but they’ve been just fine.
Add the egg and vanilla and beat just enough to combine.
Add the dry ingredients and stir to combine. Then fold in the chocolate chips.
Use a cookie scoop and portion them out on the pan.
Bake for 10-11 minutes and route the pan halfway through the baking time.
Let them sit on the cookie sheet for 1-2 minutes once they are done.
If you like crunchy cookies…1. then that’s all I need to know not to trust you and 2. this is not the cookie for you. These are chewy, soft, and delicious. Make some for your Valentine.
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