This was another fabulous recipe from the folks over at King Arthur– with my own twist added to them.
I made these on short timing for my fiancee to take to work with him. Good news- they couldn’t have been simpler and went over great with his office!
Chewy middles, crunchy on the edges, and reminiscent of Almond Joy candy bars with my twist- who could ask for more in a cookie?!
Adapted from King Arthur Flour
1 1/3 cups semi sweet chocolate chips
3 tbsp. unsalted butter
1 cup sugar
3 large eggs
1 tsp. vanilla extract
1 cup all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/4 cup toasted slivered almonds
1/4 cup toasted unsweetened coconut
Gently melt the chocolate chips and butter together using the microwave. Microwave on short increments, stirring in between until chocolate is mostly melted. Then stir until chocolate is entirely melted.
In a separate bowl, mix the butter and sugar until combined. Add the melted chocolate and mix until combined. Stir in the vanilla extract, flour, baking powder, salt, slivered almonds and coconut.
Chill the dough until the dough can hold it’s shape- 1-2 hours.
Preheat oven to 325F. Prepare two baking sheets with parchment paper that is lightly sprayed with non-stick spray.
Scoop dough onto sheets, leaving approximately 2 inches between each cookie. Bake 10-11 minutes until cracked and shiny on top. Remove from oven, and loosen cookies with a spatula, but allow to cool on the sheets.