Chocolate Chip Cookies With Honey Roasted Almonds And Chile Recipes

CHOCOLATE CHIP ALMOND COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and almonds. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-11 minutes or until edges are firm. Remove to wire racks to cool.

ALMOND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F/180C and place almonds on a small baking sheet. Bake for 10 minutes, until lightly toasted, tossing halfway through. Set almonds aside to cool.
• In a medium-sized bowl whisk together the flour, baking soda, salt, and cornstarch. Set aside.
• In the bowl of an electric mixer combine butter and sugars. Mix on medium for around 3 minutes, until light and fluffy.
• Stir in the egg, vanilla and almond extracts, and almond liqueur making sure to mix until fully combined.
• Gently fold in dry ingredients then stir in the roasted almonds and chocolate chunks or chips.
• Scoop 1.5 tbsp size cookies, place them in an airtight container on a sheet pan covered in plastic wrap and place in the fridge to chill for 2 hours- 24 hours.
• When ready to bake preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper. Place the cookie balls two inches apart on to the prepared baking sheet. Bake the cookies for 11-13 minutes, until lightly golden brown. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Store at room temperature in an air-tight container.

CHOCOLATE CHIP HONEY COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet.
• Beat shortening, honey, and brown sugar with an electric mixer in a large bowl until smooth. Add egg and vanilla extract; beat until light and fluffy.
• Sift flour, baking soda, and salt together in a bowl; stir into honey mixture until just incorporated and dough comes together. Fold chocolate chips and almonds into dough. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheet.
• Bake in the preheated oven until edges just begin to brown, 12 to 15 minutes.

HONEY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 300°F.
• Mix flour, baking soda and salt in a separate bowl.
• Cream honey, sugar and butter together until smooth, add vanilla just before you finish with the sugar and butter.
• Add flour mixture and beat until just smooth. Do NOT overbeat or the cookies will be too soft. (Trust me.)
• Add chocolate chips.
• Drop on cookie sheets about 2 inches apart.
• Bake for 20 minutes (If you have a convection oven, they will be done in about 12 minutes.).
• Let them cool on the pans unti you can lift them off with a spatula to cooling racks.

CHOCOLATE CHIP COOKIES WITH HONEY-ROASTED ALMONDS AND CHILE

Steps:

• In a small bowl, whisk together all-purpose flour, whole-wheat flour, baking soda and baking powder. Set aside.
• In the bowl of a stand mixer, combine butter, light brown sugar and fine sea salt. Using the paddle attachment, cream for 3 minutes on medium until light and fluffy, scraping the mixer and bowl as needed to ensure the butter is well incorporated.
• Add the almond butter and beat for 1 minute until smooth, scraping the bowl as needed.
• In a small bowl with a fork, whisk the egg and egg yolk to combine. With the mixer running on medium-low speed, stream the egg into the creamed butter until fully incorporated, followed by the honey. Stop and scrape, return to medium speed and beat for another minute.
• Add the milk chocolate and almonds to the mixer and set to low speed just to combine. Turn off the mixer. Add the reserved flour mixture, then blend on low just until incorporated.
• Remove the bowl from the mixer and, using a spatula, fold the dough over in the bowl a few times.
• On a parchment-lined baking sheet, scoop rounded tablespoons or 1-ounce scoops of cookie dough. (You'll finish shaping them later.) Chill the scooped dough in the fridge for 1 hour until firm. (If baking later, freeze scooped dough on baking sheets, then transfer to a resealable freezer bag or container. When ready to bake, remove as many cookies as you intend to bake, let warm slightly, then proceed.)
• When ready to bake, heat the oven to 350 degrees and arrange two racks in upper and lower middle positions. Line two baking sheets with parchment paper or silicone baking mats.
• Prepare the coating: In a small bowl, stir together cane sugar, gochugaru and cinnamon.
• Remove chilled dough from the fridge and form each ball into a 1-inch-thick puck, rounding the edges and flattening the top and bottom. Drop each puck in the sugar mix as you go, flipping until fully coated.
• Place on the prepared baking sheets about 2 inches apart (about 15 cookies per sheet). Sprinkle each with a pinch of flaky sea salt, crushing between your fingertips as you distribute it.
• Bake the cookies for 8 minutes. After 8 minutes, rotate each sheet tray and lightly rap it to force the cookies to settle. (You should see craggy eruptions on the surface.) Bake the cookies for 2 to 3 more minutes, until the cookies are just golden at the edges but still slightly gooey in the center.
• Remove the cookies from the oven and let them cool on the baking sheets for 1 minute. Using a spatula, transfer the cookies to a cooling rack to cool completely. Repeat with remaining dough.

CHOCOLATE CHIP CAKE MIX COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the cake mix, eggs, oil, raisins, oatmeal and chocolate chips. Stir well.
• Drop by teaspoonful onto a greased cookie sheet (Baking stones yield best results). Bake for about 8-10 minutes.
• Remove from oven and let cool for 1 minute before removing from cookie sheet. NOTE: For even more chocolate, put a large chocolate kiss in the center of each cookie 1 minute before removing from oven.

AMAZING CHOCOLATE CHIP COOKIES {HONEY-SWEETENED}

Steps:

• Preheat oven to 375 degrees F (350 degrees convection bake). Line 2 half sheet baking sheets with parchment paper and set aside.
• In the bowl of a stand mixer using cookie paddles, combine softened butter and honey and whip 1-2 minutes until lightened, scraping down sides of bowl as needed. Add eggs and vanilla and mix well.
• Add flour, salt, and baking soda and pulse until just a few streaks of flour remain. Add chocolate chips and nuts and pulse a few more times just until barely mixed.
• Scoop giant 4-ounce portions of cookie dough (you can use a greased ⅓ cup measuring cup and fill it slightly heaping). Then roll them gently until they start to form a ball. I like to roll it just barely so the cookie still has some rustic character. Place dough balls onto prepared cookie sheets in 2 columns of 3, allowing for 6 cookies per sheet, evenly spaced. Flatten each ball just slightly with a damp hand. See note for size variations.
• Bake each pan in preheated 375 degree oven (350 convection) for 14-15 minutes or until cookies are golden brown on edges and slightly crackly on top.
• Remove from oven and let cookies rest for 2 to 3 minutes on cookie sheet before removing to a cooling rack to cool completely.