Almond-Chocolate Chip Cookies

I decided to make these cookies after receiving two boxes of Justin's Almond Butter. My sister works at the head quaters of an outdoor company and sometimes she gets some awesome samples. These are amazing cookies! This is a recipe from The Fearless Baker Cookbook. I haven't had a recipe fail me yet.

Ingredients:

1/2 sliced almonds
8 tbsp butter, 1 stick, softened
1 cup sugar
1 egg, room temperature
1 cup almond butter
1 1/2 unbleached all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt

3 ounces dark chocolate, chopped into chunks (I used Trader Joes Dark Chocolate 72%)

Preheat the oven to 350 degrees. Place the almonds on a small baking sheet. After the oven has reached 350, place the almonds in the oven for 7-10 minutes, till the almonds are lightly browned. Let the almonds cool on the baking sheet.

After the almonds are cooled, lightly chop them.

Place the softened butter and sugar in a mixing bowl. 

Beat the sugar and butter till fully incorporated. 

Almond butter!

I had to squeeze all the little packets to fill one cup. Took forever. 

18 packets total.

Add the eggs to the butter and sugar. Beat throughly and then add the almond butter. After the almond butter is fully incorporated, add the flour, baking soda and salt. 

After everything is fully mixed, remove the bowl from the mixer.

Chop the chocolate.

Add the toasted almonds and chocolate and stir to mix.

Take tablespoons of the cookie batter onto the cookie sheets. Slightly press down with your hands. Then place in the oven for 10-12 minutes. Cookies will be a little soft in the middle, so don't over bake. They will hardened as they cool. Cool on the baking sheet for a few minutes and then place on a cooling rack. After they are cooled, place in an airtight container.