Salted Marcona Almond Chocolate Chunk Cookies by Katie Button
This recipe is from The Resy Cookie Box, a festive sampler with 12 different cookies. From Katie Button of Cúrate:
My favorite cookie of all time is a salted chocolate chunk cookie. There is something about the combination of brown sugar, butter, flour, and dark chocolate that soothes my soul. But when I thought about how to improve on perfection — because I am always trying to improve on perfection — I knew what those cookies were missing: skin-on, salted marcona almonds.
Marcona almonds are one of Spain’s gifts to the world, and when thrown into a chewy cookie with chocolate chunks, magic happens. They add a nutty, buttery component and cut the richness of the dark chocolate. The salt is still a very vital part of these cookies, and while my kids love them as an afternoon snack, my favorite way to enjoy them is dunked in my coffee.
I would add that my other favorite thing about these cookies is how simple they are to make. Since I knew that Resy/Ovenly would be sharing the recipe, I wanted to make sure I included a cookie that was as fun to make as it was to eat. Cookies shouldn’t be work! My favorite thing about this particular recipe is you can make the batter ahead of time, store it in your refrigerator, and then on a daily basis, if you want, bake off a dozen or so and have hot, freshly baked cookies in no time.
Ingredients
2 cups all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking soda
1 large egg
1¾ teaspoons vanilla extract
2 sticks unsalted butter, room temperature
1 cup brown sugar
¾ cup granulated sugar
6 ounces bittersweet chocolate, chopped
6 ounces salted skin-on marcona almonds, chopped (can substitute marcona almonds without skins)
Instructions
In a medium bowl whisk together the flour, salt, and baking soda. In a small bowl whisk together the egg and vanilla extract.
In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar until fluffy, approximately 2 minutes. Add the egg and vanilla mixture, and mix on low speed until just combined. Add the flour mixture, and mix until combined, being careful not to overbeat. Fold in the chocolate and marcona almonds. Chill the batter in the refrigerator for at least 20 minutes, or up to 2 days.
When ready to bake, preheat the oven to 350℉.
When the batter is cold, use a spoon or ice cream scoop to portion out balls of dough that are approximately 2 tablespoons each. Place the balls of dough on an unlined sheet pan, spacing at least 2 inches apart. Bake the cookies until they look set, but are still chewy in the center, between 12 to 15 minutes. (At about the 7 minute mark, pull the sheet pan out of the oven and bang it on the countertop to flatten the cookies.) Let the cookies cool on the sheet pan for 5 minutes, then transfer to a wire rack to finish cooling.
Makes about 30 cookies.
