I’m a bit of a cookie enthusiast.
Not that cookies are essential to life, but I genuinely love a well-made, home-baked (or small-bakery) cookie. They’re one of my favorite treats, and we finished the last of this batch last night while watching our usual Sunday evening shows.
Other things I’m loving today:
Puppy snuggles.
My son’s “Little Numbers” single — it’s so catchy, fun, and perfect for dancing.
Training for not one, but two half marathons this fall and winter. Maybe a bit crazy, but hopefully mostly awesome.
Getting ahead on work and feeling unusually productive on a Monday morning.
These Toasted Almond Dark Chocolate Chip Cookies — a mouthful of a name — have been my go-to lately. Toasted almonds add a lovely crunch to classic chocolate chip cookies, lifting them from everyday to special.
Here’s how to make them:
Toasted Almond Dark Chocolate Chip Cookies
Erin Parker, The Speckled Palate
Pin Recipe
EQUIPMENT
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Rimmed sheet pan
-
Parchment baking paper
-
Stand mixer
-
Hand mixer
-
Large mixing bowl
-
Rubber spatula
-
Cookie scoop (1-tablespoon)
Ingredients
- ½ unsalted butter softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 egg
- 1 tablespoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoon sea salt
- ¾ teaspoon baking soda
- ¾ cup dark chocolate chips
- ¾ cup whole almonds toasted and smashed
Instructions
-
Cream the unsalted butter, granulated sugar, and light brown sugar in a large bowl or in a stand mixer fitted with the paddle attachment until light and fluffy.
-
Add the egg and vanilla, mixing until fully combined.
-
Stir in the flour, baking soda, and salt until just incorporated.
-
Fold in the dark chocolate chips and the toasted, smashed almonds with a rubber spatula. Chill the dough for at least one hour.
-
Preheat the oven to 350°F (175°C). Line a rimmed sheet pan with parchment paper or a nonstick baking mat.
-
Use a 1-tablespoon cookie scoop to portion the dough onto the prepared sheet pan, spacing the cookies so they can spread.
-
Bake for 10–12 minutes or until the edges are golden brown.
-
Cool on the pan for 5–10 minutes, then transfer to a rack and enjoy warm.
Nutrition
Happy Monday!
What are some of your favorite things today?