Salted Dark Chocolate & Almond Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 3.5oz bar dark chocolate
  • 1 cup All-purpose flour, unbleached
  • 1/2 tsp Almond extract
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, dark packed
  • 1 cup Flour, whole wheat white
  • 1/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 Sea salt, coarse
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 2/3 cup Almonds

• Dairy

  • 1/2 cup Butter, unsalted

Found on fitmittenkitchen.com

Description

Ingredients

• 1 cup whole wheat white flour
• 1 cup unbleached all-purpose flour*
• 1 tsp baking soda
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• ¼ cup coconut oil, softened
• ¾ cup dark brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)
• ⅔ cup almonds, chopped
• 1 3.5oz bar dark chocolate, chopped (I used this)
• coarse sea salt for sprinkling

Directions

• Preheat oven to 350F, line two large baking sheets with parchment paper, set aside.
• In a medium bowl add both flours, baking soda, and salt. Whisk together until combined, set aside.
• In a large bowl using hand mixer or paddle attachment of stand mixer, cream together butter, coconut oil, and sugars, until light and fluffy, about 1-2 minutes. Add in egg, vanilla extract, and almond extract until combined.
• Add in dry ingredients slowly, on low-medium speed until dough comes together. Using large wooden spoon, stir in chopped almonds and dark chocolate chunks.
• Using large cookie scoop (or rounded tablespoon) scoop dough balls and place on prepared cookie sheets, leaving about 3-4 inches of room between. --I like to space my cookie dough in alternating rows of 2 and 3, to make sure there is enough room for the cookies to spread a little.
• Sprinkle cookie dough with coarse sea salt and bake for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely, adding more salt if you wish.--To keep cookies chewy, dont bake longer than 10 minutes. Even if they look a little underdone, they will set upon cooling. If you prefer a crispier cookie, bake an extra 1-2 minutes.