Almond Butter Chocolate Chip Cookies:
Modified from the Joy of Cooking PB cookie recipe
1 1/2 c all purpose flour
1/2 tsp baking soda
1/3 c (approx 5 1/3 TBSP) unsalted butter*, softened
1/2 c sugar
1/2 packed brown sugar
1 c salted almond butter*
3 TBSP sunflower oil*
1/4 tsp vanilla extract
1/4 tsp almond extract
2/3 c chocolate chips
*There are a couple of keys to this recipe. First, use salted almond butter. If you don’t, you’ll have to add salt either via using salted butter or by adding 1/2 tsp to the dry ingredients. This isn’t a big deal, but if you use unsalted almond butter and forget to add salt the taste will change dramatically. Secondly, almond butter seems to be a lot more dense than peanut butter and can dry your batter out, so adding a few tablespoons of sunflower oil is necessary in order to avoid a really dry crumbly cookie – which is fine if you like cookies that crumble, I happen not to!
Whisk the dry ingredients together in a bowl and set aside.
In a large bowl beat the butter and sugar together until well blended. Add the egg, almond butter, extracts and sunflower oil and whisk several times until everything is incorporated. Add the flour mixture and mix until blended. Add the chocolate chips.
Using a round tablespoon measure, measure out the cookie dough. Place each round on an un-greased cookie sheet, flattening slightly. Bake at 375 for 12 minutes. This makes about 1.5 dozen cookies.