Almond Chocolate Chunk Cookies

DESCRIPTION

These Salted Dark Chocolate Chunk & Almond Cookies are thick, chewy, flavorful and possibly a little addicting… Using the best combination of ingredients for the most amazing texture and flavor, plus no chilling required!

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SCALE 1x2x3x

INGREDIENTS

• 2 1/3 cup unbleached all-purpose flour*
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (1 stick) unsalted butter, softened
• 1 cup dark brown sugar, packed
• 1/2 C granulated Sugar
• 2 large egg, room temperature
• 1/2 tsp almond extract (optional)
• 3 TBL Ameretto (if desired)
• 4 oz sliced almonds, toasted
• 1 3.5oz bar dark chocolate, chopped
• coarse sea salt for sprinkling

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INSTRUCTIONS

1. Preheat oven to 350F, line two large baking sheets with parchment paper, set aside.
2. In a medium bowl add both flours, baking soda, and salt. Whisk together until combined, set aside.
3. In a large bowl using hand mixer or paddle attachment of stand mixer, cream together butter, coconut oil, and sugars, until light and fluffy, about 1-2 minutes. Add in egg, vanilla extract, and almond extract until combined.
4. Add in dry ingredients slowly, on low-medium speed until dough comes together. Using large wooden spoon, stir in chopped almonds and dark chocolate chunks.
5. Using large cookie scoop (or rounded tablespoon) scoop dough balls and place on prepared cookie sheets, leaving about 3-4 inches of room between. –I like to space my cookie dough in alternating rows of 2 and 3, to make sure there is enough room for the cookies to spread a little.
6. Sprinkle cookie dough with coarse sea salt and bake for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely, adding more salt if you wish.–To keep cookies chewy, don’t bake longer than 10 minutes. Even if they look a little underdone, they will set upon cooling. If you prefer a crispier cookie, bake an extra 1-2 minutes.