Ryan is the kind of guy that knows what he wants. And what we wants is cookies- all the time. So when I asked him what kind of cookies he wanted, he was very specific: chocolate chip cookies, with two different kinds of chocolate and sliced almonds on top. No other kind of almond would do. Surprisingly enough, they make all the difference although you may want to substitute with another nut of your choosing. Hey, they’re pretty good nut-free too. There’s no such thing as a bad cookie.
If you want to make Ryan’s Chocolate Chip Cookies (or more specifically Double Chocolate Chip Almond Cookie) just follow the recipe below and make sure you put some in the mail for him. I’m sure he’ll be super grateful.
(makes 30-34 cookies; it just all depends on how big you make ‘em!)
1 1/8 c. flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1/4 c. brown sugar, plus some for garnish
1/2 c. white sugar
1 egg, beaten
1/2 c. semisweet chocolate chips
1/2 c. white chocolate chips
1/4 c. sliced almonds
In a medium-sized bowl, cream together butter and sugars. Add vanilla and egg. Beat until creamy. In a separate bowl, sift flour, baking soda and salt. Add into wet ingredients. Fold in chocolate chips. Roll into teaspoon-sized dollops on a greased baking sheet.
Here comes the tricky, sorta time-consuming part. Bake your cookies at 350F for approximately 6 minutes. Then you want to fish those babies out of the oven (using oven mitts please, let’s not get too excited) and quickly press a few sliced almonds in the top of each one. Finish by sprinkling them with brown sugar and pop them back in the oven for another 6 minutes, or until toasty looking. Transfer to rack to cool.
B’s Tip: This dough makes the kind of cookie that really spreads out, so make sure when you’re laying out your balls of dough on the tray that you give them a lot of room to expand as they cook.
Taking the cookies out in the middle of baking gives them an outer layer with a little bit of crunch (the almonds help with that too!) but inside is all gooey yum-ness. The nutty flavor from the almonds is a subtle, yet welcome addition to a traditional cookie. And of course, who doesn’t love a little extra sprinkle of sugar?
Don’t thank me for introducing you to these cookies. Thank Ryan! These were a product of his cookie-cluttered cranium. Already I’m thinking of other people in my life who may like their own personalized cookie. Who knows what I’ll come up with next?
Got your own personalized twist on a classic baking dish? Email us your recipes at firstname.lastname@example.org. You could be featured on a guest blog!