Categories: Fashion

Almond butter makes chocolate cookies moist and fudgy

In her cookbook “My Two Souths,” Chef Asha Gomez added an intriguing twist to the classic chocolate chip cookie – Nutella. It was an innovative way to introduce a nutty flavor into an otherwise simple chocolate chip cookie dough.

Inspired, we wondered what other nutty spreads would work, so for this recipe from our book “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or less, we tried natural almond butter. We were excited. In addition to injecting the almond-flavored cookie, the natural ingredient gave us more control over the final texture — moist, fudgy, and almost brownie-like.

We made a few other minor tweaks – adding cocoa powder and semisweet chocolate to deepen the flavor and color of the cookie without overpowering the lighter milk chocolate – but otherwise we kept the recipe simple and straightforward.

Sliced ​​almonds pressed onto the tops provided a crunch, and a final pinch of flaky sea salt enhanced the other flavors. The result was delicious but intense, so we reduced the size of the cookie, making it a decadent two-bite treat.

If you are going to form the cookies and the dough is very sticky, let it rest for 5 to 10 minutes. As the milk chocolate solidifies, the dough will become easier to work with.

Triple Chocolate Almond Cookies

Start to finish: 30 minutes (20 minutes active)

Makes 30 cookies

8 ounces milk chocolate, chopped

130 grams (1 cup) all-purpose flour

160 grams (¾ cup packed) brown sugar

16 grams (3 tablespoons) cocoa powder

¾ teaspoon kosher salt

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3 large eggs

⅔ cup toasted almond butter, well stirred

1 teaspoon vanilla extract

6 ounces semisweet chocolate, chopped

¾ cup slivered almonds, lightly toasted

1 large egg white, lightly beaten

2 teaspoons flaky sea salt (such as Maldon Sea Salt Flakes)

Preheat the oven to 350°F with racks in the top and bottom center positions. Line 2 baking trays with kitchen paper.

Place the milk chocolate in a medium microwave-safe bowl. Microwave on 50 percent power, stirring every 30 seconds, until completely smooth and melted. Put aside.

In a medium bowl, whisk together the flour, sugar, cocoa powder and salt. Add eggs and mix thoroughly with a rubber spatula. Stir in the melted chocolate, almond butter, vanilla, and chopped semisweet chocolate.

Divide the almonds over a large plate. Divide the dough into 1 tablespoon balls, lightly press into the almonds, cover on one side and flatten slightly. Place 15 of the balls, almond side up, on each of the prepared baking sheets, about 5cm apart. Brush the tops lightly with the egg white and sprinkle with sea salt.

Bake until center is firm and edges are no longer glossy, 10 to 13 minutes, flipping sheets and switching racks halfway through. Let cool completely on the sheets. Store in an airtight container at room temperature for up to five days.


EDITOR’S NOTE: For more recipes, visit Christopher Kimball’s Milk Street at


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