Saturday, September 10, 2011

Almond Joy Chocolate Chip Cookies

This is the second half of the blog post that I started yesterday.  Today's contribution is for Almond Joy Chocolate Chip Cookies, though my version used walnuts instead of chopped or slivered almonds.  We've been talking about this cookie all week at work, so I made them for our office lunch yesterday and was very pleased with the results and positive feed-back.


Preheat oven to 375 d F
Line cookie sheet with parchment paper


1/2 cup butter, softened
1/2 cup Crisco shortening
1 cup packed brown sugar (light or dark)
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 eggs

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
1/2 cup slivered or chopped almonds (or whatever nut you prefer)
1/2 cup shredded coconut

Beat butter and Crisco together.  Add sugars and vanilla and beat well.  Add eggs, one at a time, beating well after each addition. 

Stir dry ingredients together in a separate bowl.  With mixer at lowest speed, add to the butter mixture and mix completely.  Stir in chocolate chips, nuts, and coconut until very evenly distributed.

If you have a cookie scoop, scoop batter onto parchment paper-lined cookie sheets, about 2 inches apart. 

Bake for 9 minutes and check.  If they are browning slightly on the edges and losing the wet look on top (dry in appearance) they are done.  If not, check at one minute intervals until they are.  Better to have them slightly underdone and chewy than overdone and too hard.

Cool on wire rack.

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