Instructions

• Preheat the oven to 350°F and place a rack in the center position.
• In a medium bowl, whisk together 2 1/3 cups all-purpose flour, 1/3 cup dark cocoa powder, and 1 teaspoon baking soda. Set aside.
• In a large bowl, cream 1 cup softened butter, 3/4 cup white sugar, and 3/4 cup packed brown sugar with an electric mixer until smooth and combined.
• Add 1 teaspoon vanilla extract and 3/4 cup Jif Almond Butter to the creamed mixture and mix until incorporated.
• Add the 2 eggs, one at a time, mixing after each until combined.
• Gradually add the flour–cocoa–baking soda mixture to the wet ingredients and stir until just combined. Do not overmix.
• Fold in 1 cup chocolate chunks or chocolate chips and 1 cup almonds. If your almonds are whole and you prefer smaller pieces, coarsely chop them before adding.
• Drop rounded tablespoonfuls (or use a cookie scoop) of dough onto ungreased baking sheets, spacing the dough about 2 inches apart. This should yield approximately 24 cookies about 2–3 inches in diameter.
• Bake in the preheated 350°F oven for 8–10 minutes, until the edges are set and the centers are slightly soft.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.