I just realized I should call these cookies ABCs--Almond Butter Chocolate Chunk 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.
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.
Make these cookies!
Almond Butter Chocolate Chunk Cookies
One dozen almond butter chocolate chip cookies. With sea salt on top!
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter, softened
- ⅓ cup unsalted, natural almond butter
- ¾ 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.
Amount Per Serving: Calories: 198Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 167mgCarbohydrates: 20gFiber: 2gSugar: 10gProtein: 4g
These cookies look perfectly chewy and soooo delicious!! I love the recipe!
Aw!! Thank you for the love!!! Right back at you, srsly!! and thanks for scaling down this recipe, so next time I won't be tempted to eat the ENTIRE batch. And I love the name ABC's, perfect!!
HAPPENING when I visit, and before that at my place too, because I can't wait that long. Also, I love your blogger love series. You shine so much positivity out into the Internet, I can't help but want it to shine right back to you!
oh yummy! these would be great!
Yikes! I think you may have to expand your circle of 32+year olds! As a non-blogging food blog fan (say that ten times fast), I must admit I am very impressed with the respect and support within your community...the sharing of recipes, the nods to other blogs/bloggers, the enthusiastic comments of recipes, etc. It is such a delight to find a new food blog this way. Oh, and yes, yes, yes to these cookies!
Jessica @ Golden Brown and Delicious says
How weird is it that I've got Cindy's recipe open and butter softening right now to make these cookies? I've been dreaming about them for ages, and something about the snowy weather today made me pull the trigger. I love your photos of these little beauties!
Sarah | Broma Bakery says
Thank god you scaled these down, because I would eat the whole batch solo in my kitchen.
These look so yummy, love the almond butter! And lots of us "old ladies" love the salty sweet combo!! :)
Abby @ The Frosted Vegan says
Oh gosh, these are happening in my house TODAY. Love that love you are spreading lady! xo
Rod Hulme says
I will try, when my new stove arrives to make the ABC's tho' my work involved CBS, before I retired.(pun, purely unrelated nonsense) But what I really enjoy is the peace and love that runs through the writing! It is a distinct pleasure to read, recipes or no. Keep up the great work, and please, keep happening!!! Thank you.
Christina Lane says
Aww thanks, Rod! Welcome :)