Chocolatey chocolate chips

The Sweet Melissa Baking Book: Recipes from the Beloved Bakery for Everyone's Favorite Treats

Melissa Murphy

I'm not interested in desserts that involve ten components, exotic ingredients, and structural supports. I want to make everyone's favorite desserts better than they have had them before. Now you can to. (p. XIII)

A new book! This is the first and only recipe I tried and it is as true as she said, just simple ingredients

and steps. Best for a new baker, moi~

I omited the nuts just because I dont have any on hand.

If you follow her method of chilling the dough, the

cookies are really soft in the center and chewy.

Yummy! The boys cant keep their hands off these chocolate chip cookies.

Chocolate Chip Cookies with Toasted Almonds

Makes 2 dozen

Ingredients: 10 tablespoons unsalted butters softened

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1/2 teaspoon pure vanilla extract

1 large egg

1 2/3 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup whole natural almonds, toasted, roughly chopped

8 ounces best quality semi-sweet (58%) chocolate, coarsely chopped

Directions:

1. Preheat oven to 350 degrees F. and line two cookie sheets with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugars and vanilla until fluffy, about 3 minutes. Add the egg and beat for another minute.

3. In another bowl, whisk together the flour, baking soda and salt. With the mixer of low speed, add flour mixture in three batches to the butter mixture, mixing until no flour is visible after each addition. Scrape down the sides of the bowl.

4. Remove bowl from mixer and stir in almonds and chocolate. Refrigerate dough until firm, about 1 hour. Turn dough out onto a clean work surface and divide it in half. Roll each half into a log about 12 inches long. Refrigerate logs for 30 minutes (or tightly wrap in plastic and foil and freeze for up to a month).

5. Cut the logs into 1-inch slices and place them 1 1/2 inches apart on the cookie sheets. Bake for 13 to 14 minutes or until the centers no longer have a glossy look of raw dough. They should be chewy so don’t overbake. Store cooled cookies in an airtight container for up to three days.

Please refer to her pastry book for more delicious treats!

Ps, my cookies might be much smaller than Melissa as my toaster oven is duper small.