I just realized I should call these cookies ABCs–Almond Butter Chocolate Chunk Cookies. Anyway!
Remember when I gushed about how much I love Mel, and swore I was going to keep the love train moving along and tell you about more bloggers I love? Today is the day.
Cindy is going to blush big time, because I haven’t expressed her my feelings for her until now. Are you ready?
I love Cindy from Hungry Girl Por Vida.
Like, big time love. Like, stumble over my words, iron my shirt with a hair flat iron, and stare at her with a stupid grin on my face love.
Her recipes are always exactly what I want to eat (Chewy Orange Spice Cookies and Brownie Ice Cream-just to name a few), her photos are stunning, and her writing is real. She also has a super cute kiddo, but that’s just the icing on the Brown Butter Walnut Crumb Cake, isn’t it?
Cindy works with Betty Crocker, and one look at her PERFECT cookies will show you why–the chick can bake.
So, if I were to pop on over to Cindy’s house and bring something for us to munch on while we chatted about motherhood and our sugar-filled lives, I’d bring a batch of her Salted Almond Butter Chocolate Chip Cookies.
It is not an understatement when I say these are the best cookies that have come out of my kitchen in a long time.
I halved the recipe to make just 1 dozen cookies (because that’s what I do!), but I immediately regretted it. I wanted more more more. But lately, my husband has sworn off sugar so it’s just me, myself, and I over here eating desserts. A little portion control was absolutely in order. I came thisclose to offering Camille a bite because I just had to share the love. For the record, I didn’t, but I was instantly sorry. Some day, kiddo. Some day.
Just a few specifics:
- I used all-natural, unsalted almond butter. Yes, I had to stir it. But I don’t regret it.
- I also used chocolate chunks because I think they’re pretty in photos, but chocolate chips are totally fine.
- The sea salt sprinkle on top is entirely optional. I’ve found you have to be under the age of 32 to appreciate salty desserts. Just my unscientific research lately.
Before we get baking, head on over to Cindy’s site and check out all the amazing sugar dishes she’s peddling. Such a sugar pusher, she is! Ok, that’s my new favorite term of endearment–sugar pusher.
Make these cookies, you sugar pushers!
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, softened
- 1/3 cup unsalted, natural almond butter
- 3/4 cup + 2 tablespoons dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cups chocolate chips
- flaky sea salt to finish (optional)
- Preheat the oven to 350, and line a cookie sheet with a silicone mat or parchment paper.
- Whisk together the flour, baking powder, soda and salt in a small bowl. Set aside.
- In a medium bowl, beat together with an electric mixer on medium speed the butter, almond butter, and brown sugar. Beat until thoroughly blended, but don't worry about making it 'fluffy.'
- Next, add the egg and vanilla and beat until combined.
- Add the dry ingredients to the bowl and beat until combined.
- Finally, stir in the chocolate chips.
- Divide the dough into 12 portions, and space them evenly on the baking sheet.
- Bake for 11 minutes. The edges will start to brown, but the centers will remain chewy.
- Let cool for 1 minute, then move to a wire rack to cool completely.
- Sprinkle salt on top of cookies before serving, if desired.