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Chocolate chip cookies don’t need improvement, but we can’t resist riffing on the classic treat. Enter Aran Goyoaga’s roasted almond and chocolate chunk cookies, which are gluten free and dairy optional, but totally don’t taste like it.
“I love the crispy, chewy and crunchy texture of these cookies,” the Cannelle et Vanille Bakes Simple author says. “I would also recommend using smoked and salted almonds for another layer of flavor.”
As she explains, “I didn’t add this step below because the cookies can be baked right after mixing (and why would I make you wait!), however, I really like chilling the dough for at least eight hours so it’s hydrated.” This has a twofold effect: The flavor is enhanced and the cookies have a better texture. “If you are using flour that is stone-ground or coarse,” she continues, “I really recommend chilling the dough so the flour has a chance to hydrate.”
Patience isn’t our forte…but we’ll do almost anything for a cookie.
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