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Chocolate-Chunk Cookies with Almonds

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We've upped the nutrition of the beloved chocolate-chip cookie, while keeping its milk-dunking goodness.

Source: Body+Soul, December 2008
Yield

Ingredients

Directions

Cook's Notes

Chill the dough thoroughly; overnight lends a tender texture and mellow flavor, but an hour or so will do.

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Reviews

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How would you rate this recipe?
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  • Skyedale3
    24 JAN, 2014
    I don't like almonds in cookies so I used pecans. For the oil I used coconut oil just because I had some to use up. I used chocolate shavings from a block of 85% cocoa left over from Christmas baking. I think the trick with any cookie recipe is keeping the ratio of fat to flour to mositure to levening agents the same. After that have at it with the "tasty" stuff. I think **organic flame raisins would also be a great addition. ** organic flame raisins do not use sulphur dioxide
    Reply
  • danabh
    30 JAN, 2012
    i made these cookies but used maple syrup and oats and grape seed oil. they are really great but i would like to make them a bit flatter and chewier so i may try brown sugar or may add molasses and flatter and i may also add an egg yolk. THANKS!
    Reply

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