Confections – Chewy Chocolate Almond Cookies

 Chocolate + Almond = Delicious Cookies!

I was looking to buy a bowl of soup and Tourtière (a Québécoise meat pie) from Tartine bakery in Vancouver when I discovered this delightful bag of cookies. 20150311_144409 They tasted amazing, so light and chewy with the perfect combination of almond to chocolate. It  really reminded me of another dessert I make – a chocolate almond torte but in cookie form.  Since I don’t have their exact recipe here is the next best thing.  Just add icing sugar to finish it off.

That's a sour cherry tart in the middle - for a little variety.

That’s a sour cherry tart in the middle – for a little variety.

Chewy Chocolate Almond Cookies

INGREDIENTS:

1/2 pound (2 sticks) unsalted butter; room temperature
3/4 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs at room temperature
2/3 cup unsweetened cocoa (I used Scharffen Berger)
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups semi-sweet chocolate chips
1/2 cup blanched slivered almonds; coarsely chopped

DIRECTIONS:

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy.

2. Add the vanilla, then the eggs, one at a time, and mix well. Scrape down the sides of the bowl after the addition of each egg.

3. Sift together the cocoa, flour, baking soda, and salt. Turn your mixer to low and gradually add the sifted ingredients; mix until just combined.

4. Fold in the chocolate chips and almonds. *Refrigerate dough for 1 hour.

5. Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.

6. Measure the dough using a 1 1/2 tablespoon scoop or a rounded tablespoon. Roll the dough in your hands until it forms a uniform ball and place on your lined baking sheet.

7.  Bake the cookies for 11-12 minutes (the cookies will seem underdone).  Remove from the oven and let cool slightly (about 3 minutes) and transfer to wire rack and let cool completely.

Yields about 30 cookies.

*Trick: stick the dough in the freezer for a little while to allow the flavors to marry and the dough to slightly stiffen.  It makes it easier to form the cookies with.

Source: mybakingaddiction.com

Tartine Bread & Pies: 770 Beach Ave, Vancouver.

p.s.  I think this post was influenced by yesterdays post.

 

 

 

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