Salted Almond Butter Cookies with Chocolate Chunks

Sep 23, 2014 by

Salted Almond Butter Cookies with Chocolate Chunks

Looking for something sweet and deliciously different to welcome fall? These cookies are one of our favorite recipes from Almonds: Recipes, History, Culture. They’re perfect for a crowd and a wonderful alternative to your average chocolate chip cookie.

Fresh, creamy butter flecked with fleur de sel is a luxurious European tradition, often enjoyed slathered on a fresh baguette. Sea salt loves sugar, balancing sweetness and prodding us to have more. In this recipe, flakes of fleur de sel are whipped into the cookie batter, where they remain intact, complementing the golden flavor of the almond butter and studding the dough with tiny, crunchy bursts of salt.

  • 1¾ cups (255 g) unbleached all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (220 g) firmly packed dark brown sugar
  • ¾ cup (180 g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (225 g) unsalted creamy almond butter* (see below)
  • 1 teaspoon fleur de sel or flaky sea salt, plus extra for sprinkling
  • 8 ounces (225 g) dark chocolate (70 to 72 percent), coarsely chopped

 

  1. Combine the flour, baking soda and salt in a medium bowl and stir with a whisk to blend. Cream the butter and sugars together in a stand mixer fitted with the paddle attachment on a medium-high speed until light and fluffy. Scrape down the sides and bottom of the bowl. Beat in the egg and vanilla.
  2. Add the almond butter and the 1 teaspoon fleur de sel and mix until smooth. Stir in the flour mixture until just combined. Fold in the chocolate. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  3. Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper. Drop the dough onto the baking sheet by rounded tablespoons 2 inches (5 cm) apart. Sprinkle with a few grains of fleur de sel. Bake until lightly golden brown, about 12 minutes. Remove from the oven and transfer the parchment, with cookies, to a wire rack to cool.

 

Makes 36 to 40 (2-inch/5 cm) cookies

 

*Creamy Almond Butter

  • 3 cups (12 oz/350g) raw whole almonds
  • Pinch seas salt (optional)

Preheat the oven to 350ºF (180ºC). SPread the almonds on a rimmed baking sheet. Roast, shaking the pan once or twice, until fragrant, 12 to 14 minutes. remove and let cool for 2 minutes.

Transfer the almonds to a food processor. Add salt, if using. Process until the almonds begin to stick together, about 8 minutes, scarping the sides down every few minutes. Continue to process until a grainy butter  forms, about 2 more minutes. Adjust the amount of salt to taste. For  the creamy butter used in the cookies, Process an additional 4 to 5 minutes. Transfer to an airtight container and store in the refrigerator for up to 3 months.

 

Makes about 1 ½ cups (340g).

You can find this recipe and so many more in the full book, In Almonds: Recipes, History, Culture,  available from Amazon.com now.

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