Almond And Dark Chocolate Cookie Recipe Cooking Guide

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• In a large mixing bowl, beat together the softened butter, white sugar, and brown sugar until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
• Mix in the vanilla extract and almond butter until well combined. Then add the eggs one at a time, beating well after each addition.
• In a separate bowl, whisk together the all-purpose flour, baking soda, dark cocoa powder, and a pinch of salt.
• Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a spatula until just combined. Avoid overmixing.
• Gently fold the chopped almonds and chocolate chunks into the dough, distributing them evenly.
• Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet spaced about 2 inches apart. Bake for 10-12 minutes until edges are set but centers look slightly soft.
• Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to firm up while staying chewy inside.