The cookies have been in my “to make” folder ever since their name rolled off of my momma’s tongue. Almond Chocolate Chip Cookie Sandwiches with Amaretto Frosting. Come on...who wouldn’t add them to their list? Sadly, my folder (titled “Andrea Miscellaneous” and added to by Brian whenever he finds my printed recipes or articles torn from various magazines strewn around our house, which is often) is over-stuffed with delectable-sounding treats awaiting attention, and this recipe somehow got shuffled to the bottom. I’m lucky that it made the menu cut for our Florida visit last weekend, otherwise it may have been another few months before I tasted the gems, declared love, and shared them with you.
Even if you ignore the frosting (and the only reason you should is if you’re not a fan of very sweet treats...) the cookies themselves are some of the best I’ve had. Delicately flavored with ground oatmeal, almond extract and chopped almonds, they have an extra depth that standard chocolate chip cookies lack. They are slightly crisp around the edges and still chewy in the middle, perfect CCC texture. Watch them closely as they bake, you want to pull them just as they start to very slightly brown at the edges.
I hope you’ll learn from my mistake, keep this recipe at the top of your list, make the cookies as soon as possible and share them with family and friends. Your loved ones will thank you, I promise. And be sure to go through your recipe folders, as I will be this weekend, to see if you have any other recipes tucked away that have been recommended by your momma. Because those recipes shouldn't be shuffled to the bottom.
Almond Chocolate Chip Cookies
recipe modified from Giada De Laurentiis via foodnetwork.com
makes 4 dozen cookies or 2 dozen cookie sandwiches
- 1/2 cup rolled oats
- 2-1/4 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup (packed) golden brown sugar
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 3/4 tsp pure almond extract
- 1 (12 oz) bag semi-sweet chocolate chips
- 1 cup whole almonds, toasted and chopped
- Preheat oven to 325*. Line baking sheets with parchment paper.
- Finely chop oats in a food processor (we used a small chopper), mix in the flour, baking powder, baking soda and salt. Set aside.
- Using an electric mixer (we used a stand mixer) beat the butter and sugars in a large bowl until fluffy. Scrape down the sides of the mixing bowl and beat in the eggs and extract.
- Add the flour mixture in 3 batches and mix until just blended.
- Gently fold in the chocolate chips and almonds.
- Drop dough (about one rounded tablespoon each) onto cookie sheet, two inches apart. Do not flatten.
- Bake until cookies are golden, about 13 minutes.
- Cool the cookies on sheets for 5 minutes and then transfer to wire cooling rack.
recipe modified from Gale Gand via foodnetwork.com
makes enough for 2 dozen sandwich cookies
- 3 cups confectioners' sugar
- 1 cup butter
- 1 tbsp amaretto liqueur
- In a stand mixer fit with whisk attachment, mix sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Add amaretto and continue to beat on medium speed for one more minute, adding more amaretto if you wish.