I was watching Ina Garten on the FoodTV channel the other day when I had a craving for chocolate chip cookies. Ina and her guest were making double chocolate almond cookies. It really looked delicious and watching them spoon batter on the cookie sheet made my cravings worse! I decided to try her recipe with a slight twist. My almond delivery has not arrived yet (I buy them in 20 lb bulk from a California farm since we eat almonds a lot!) so I used walnuts instead. Her recipe had 1 cup brown and 1 cup white sugar. It was just a tad too much sugar for my taste. I’ve had disastrous experiments in the past when I either removed the sugar or substituted them with something else but I wasn’t going to try anything drastic this time. I cut down the sugar to 1/2 cup brown and added 1/2 cup agave nectar. For the flour which required 2 1/3 cups, I used 1 1/2 cups all purpose and the rest almond flour…or ground almonds (some leftover ground I had from previous cookie baking.) Ina also added 2 1/2 cups chocolate chips (semisweet and white)…hmmmm…that’s a lot and I thought it might just negate my tweaking of the sugar earlier. Lucky for me, I had some sugar free bittersweet and mini white choc chips I got from a specialty store. I poured a 10 oz bag into the batter and 1 cup of chopped walnuts.
Oh my..the house smelled like strong cocoa and coffee while the cookies were baking. It was heaven. It took only 15 minutes per batch (12 cookies) and I couldn’t wait to try. They came out soft but hardened in about 10 minutes while cooling on the sheet. My cookies were odd shaped and darn plenty! I must have had at least 50 cookies. My hubby was already hinting that I should share it with neighbors. He knows how addicted I get to chocolate. Share? My chocolate chip cookies???? Awww…..do I have to? Of course I did. We had a freak snow storm yesterday (after days of spring weather) but I trekked down the street to Nikita’s vet Dr. Kelly with a bag of my still warm, decadent chocolate chip cookies. They were all so happy to at the clinic.
- 1 1/2 cups flour (all purpose)
- 1 1/2 cup almond flour (or you can use 2 1/3 cups all purposed only, without the almond flour)
- 1 tsp baking soda
- 3/4 cup cocoa powder dutch pressed
- 3/4 tsp salt
- 2 1/2 sticks butter at room temperature
- 1 egg
- 1/2 cup brown sugar
- 1/2 cup agave nectar
- 1 tsp vanilla
- 2 cups chocolate chips (any mix of chocolate chips will do. I used 1 cup bittersweer sugar free and 1 cup mini white)
- 1 cup chopped walnuts ( or chopped almonds)
- Preheat oven to 350F.
- In medium bowl, combine flour, baking soda, cocoa powder and salt. Set aside.
- Using an electric mixer with paddle attachment, cream butter and sugar. Add agave nectar, egg, vanilla and mix together. Add flour mixture and continue mixing until just combined. DO NOT OVERMIX.
- Add chocolate chips and nuts. Mix using a spatula.
- In a baking sheet lined with parchment paper or silicone mat, drop a tablespoonful of cookie batter, 2 inches apart. Bake for 15 minutes. Cool on the cookie sheets. It should be soft when taken out of the oven. It will firm up as it cools at room temperature.
Notes: As I mentioned, I was able to make at least 50 1 1/2 inch-sized cookies from this batch.