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Chocolate-Chunk Cookies with Almonds
Recipe Summary
Yield: Makes 4 dozen cookies
Ingredients
Ingredient Checklist
1 cup whole-wheat flour, spooned and leveled
1 cup unbleached all-purpose flour, spooned and leveled
1/2 cup oat flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup brown-rice syrup
1/2 cup granulated sugar
1 large egg
1 tablespoon water
1 1/2 teaspoons pure vanilla extract
7 ounces bittersweet chocolate (70% cacao), coarsely chopped
1 cup natural almonds, toasted and coarsely chopped
Cook's Notes
Chill the dough thoroughly; overnight lends a tender texture and mellow flavor, but an hour or so will do.
Gallery
Chocolate-Chunk Cookies with Almonds
Recipe Summary
Yield: Makes 4 dozen cookies
Gallery
Chocolate-Chunk Cookies with Almonds
Chocolate-Chunk Cookies with Almonds
Chocolate-Chunk Cookies with Almonds
Recipe Summary
Yield: Makes 4 dozen cookies
Recipe Summary
Yield: Makes 4 dozen cookies
Yield: Makes 4 dozen cookies
Makes 4 dozen cookies
Ingredients
Ingredients
- 1 cup whole-wheat flour, spooned and leveled
- 1 cup unbleached all-purpose flour, spooned and leveled
- 1/2 cup oat flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1/2 cup brown-rice syrup
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon water
- 1 1/2 teaspoons pure vanilla extract
- 7 ounces bittersweet chocolate (70% cacao), coarsely chopped
- 1 cup natural almonds, toasted and coarsely chopped
Directions
In a medium bowl, whisk together the flours, baking soda, and salt.
In a large bowl, whisk together the oil, rice syrup, sugar, egg, water, and vanilla until completely blended. Stir the dry ingredients into the wet ingredients; fold in the chocolate and nuts. Cover and refrigerate for at least one hour or as long as overnight.
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Scoop the dough by rounded tablespoons onto the baking sheets, spacing them 2 inches apart. Bake until light golden brown, 10 to 13 minutes, rotating the sheets halfway through.
Cool cookies on the baking sheets for 5 minutes, then transfer to a rack to cool completely. Repeat with the remaining dough.
Cook's Notes
Chill the dough thoroughly; overnight lends a tender texture and mellow flavor, but an hour or so will do.
Cook’s Notes
Chill the dough thoroughly; overnight lends a tender texture and mellow flavor, but an hour or so will do.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chocolate-Chunk Cookies with Almonds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Chocolate-Chunk Cookies with Almonds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
