First order of business. You’re definitely going to want to check out what I have going on at Bakerette this month. It’s an amazing treat that’s going to cool you off during the hot temps in the upcoming months.
Also! Did you catch the announcement I made yesterday? You won’t want to miss it… seriously good stuff there!
On Facebook this week, as I was prepping for this week’s recipe, I asked what your favorite pairing with dark chocolate was. I got quite a few different responses. Mint, cinnamon, orange, peanut butter, and even cheddar! But more than any others, you asked for almonds paired with your dark chocolate. I couldn’t have chosen a better combination for these cookies.
Oh, and let’s just take a minute to talk about these cookies! They are worth a few minutes to pause and focus. I’ve sure you’ve heard of the amazing blog SixSistersStuff. These sisters are just the best ever. I had the opportunity to meet these girls at the Build Your Blog Conference that they held in Salt Lake last February. Since then, I have bought their cookbook and made some really great recipes. Probably the best one made was the Orange Creamsicle Cookies my wife made. They turned out perfectly! I have had so many troubles making cookies. They always come out flat or see-through or just plain weird. These, on the other hand, were nothing of the sort. There were perfectly formed, fluffy, and so so soft. I decided from that moment on that I would use that base for all the cookies I make from here on out. And that is how these cookies were created.
From a perfect base from the Six Sisters to the creativity of my amazing Facebook fans. You are one of them aren’t you?! I sure do hope so! If not, well here’s your chance!
And also… here’s your chance to try the absolute most perfect cookies you’ve ever had ever. Don’t let it pass you by!
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, , softened (2 sticks)
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup almonds, , chopped coarsely
- 1 1/2 cup dark chocolate chunks
- Preheat oven to 375 degrees F. In a small bowl, combine sifted flour, baking soda, and salt; set aside.
- In a large bowl or the bowl of your mixer, cream butter and both sugars together until light and fluffy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in almonds and dark chocolate.
- Drop teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until slightly golden brown. Let cookies continue to cook for about 5 minutes on the cookie sheet once you've taken them out of the oven. You can then transfer to a cooling rack at this point to allow to cool completely.