I called up my friend Joanne on her birthday last month to see if I could make her anything in her last few weeks of pregnancy. In typical fashion, she said, “Oh you know me, I’ll eat anything.” We started tossing around ideas of things that would travel well and as we were chatting, I realized that the almond butter chocolate chunk cookies that I have been making for some years — a somewhat less traditional variation on plain old chocolate chip cookies — would be perfect.
See, Joanne revels in being not-so-traditional. Not as a form of rebellion, but just in a happy, come as you are, no apologies manner.
In a high school where we were told that if you’re good in math and science, you go on to medical school, she eventually went to veterinary school. And she studied in the Caribbean. She announced to me and most others in attendance at the dinner the night before her wedding that she was pregnant. And then there was her father’s poem and toast at the wedding itself. I cannot repeat it here but suffice it to say, it will never be forgotten by anyone in attendance.
So, I raise my glass (of milk) to Joanne — and Jordan — for continued, um, bliss.
Almond Butter Chocolate Chunk Cookies
I initially adapted this from a recipe in the December 2003 Bon Appétit Christmas cookie issue –Hazelnut Butter Chocolate Chip Cookies. Extra bonus points if you can find, cut, and paste the amusing commentary that I wrote in to Epicurious a few years ago.
Makes 6 dozen bite-sized cookies (2-3 nibbles). The cookies are pretty decadent, so keeping them small is a good idea, but somewhat dangerous because you can keep popping them in your mouth. The nut butter keeps them moist and chewy while fully cooked. Set your timer for 12 minutes which really is the perfect amount of time for baking per batch.
– 1 1/2 cups all purpose flour
– 3/4 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup (1 stick) unsalted butter or margarine, room temperature
– 1 cup creamy unsalted almond butter
– 1/2 cup sugar
– 1/2 cup (packed) golden brown sugar
– 2 large eggs
– 1 teaspoon rosewater, orange blossom water or vanilla extract (I used orange blossom water today)
– 2 C add-ins: 1 C semisweet chocolate chips (I personally hand-chop a Callebaut (information in Resources) semisweet – 54.5% cocoa – bar) + 1 C slivered almonds OR 1 12-ounce package semisweet mini chocolate chips (2 cups) OR 2 C slivered almonds if you do not like chocolate
Stir almond butter to incorporate any oil that may have risen to the top (I sometimes microwave mine for ~30 seconds if necessary).
Using electric mixer, beat butter/margarine, almond butter, and both sugars in large bowl until light and fluffy. Beat in egg and extract (orange flower water, rosewater, or vanilla).
Sift flour, baking soda, baking powder, and salt into bowl and mix. Dough will be very crumbly.
Chop the chocolate and gently stir into mix with almonds if using.
Cover and refrigerate at least 2 hours.
(Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.)
Preheat oven to 350°F.
Line 2 baking sheets with parchment paper or Silpat.
Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls and then flatten slightly. Arrange 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Let cool on sheets on racks 5 minutes. Transfer cookies to racks and cool.
Store in an airtight container between sheets of waxed paper at room temperature. Will stay fresh up to 5 days and will survive an overnight journey in the mail!
As it turns out C-chip cookies are among my favorite kind of cookie. I can actually taste them by reading the description, looking at the pictures, and reviewing the formula. The large chips and the natural hand made texture reminds me of the C-chip cookies that are made at the National Academy of Science Center in Woods Hole, MA.
I expect that Z may remember the C-chip treats from when she spent a couple of weeks during the summers (she was in the K-12 range) and visited the main house with me for various late afternoon social events.
About the only way that I can imagine improving the cookies she described is by applying one of my “rules” about C-chip cookies. And, that rule is: Why have part of the volume of a C-chip cookie consumed by a “nut” when it could be just more C-material ? … !
yes…i remember that cookie jar in the front foyer. they were real chocolate chip cookies. i also remember pie in the sky down the road from the motel we stayed at…
Among the most important kinds of topics discussed during meetings at the Woods Hole site were those that most people would consider just “Pie in the Sky” … and I believe that there was something special about those C-chip cookies that enabled the “Pie in the Sky” to eventually contribute to future reality … down the road.
These cookies look scrumptious! I love the combination of almond butter and chocolate – great idea!
Stephen and Ry – I love that these cookies have prompted such vivid memories of our family vacations. Stephen – fear not, for you, I would make them chock-full of chocolate in order to accommodate your “formula” — I know my audience! Ry – that “Pie in the Sky” restaurant was such cute little place, I remember it well.
5 Star Foodie – Thanks for visiting. These cookies are scrumptious indeed and this is quite a compliment from you. I love your site and your recipes!
– Z
I have no objection to almond butter flavor and texture as long as no significant volume of the cookie has any signifcant actual solid “nut” material in it. Of course, this idea comes from someone who happens to have a particular affinity towards the C-material that is produced on Earth.
yes slsq…we all know c-chips are a critical part of smart cookies. mistaking a c-chip with a nut in a bite of a cookie is tragic.
Among the most distinguished visual features of the C-chip cookies produced at Woods Hole was the fact that the “chips” were really large “chunks” and we called them C-chunks. The jar in the foyer was always at least half full. Whenever a meeting was scheduled the jar would be filled to the top by the kitchen staff from an extra freshly made supply. New batches of C-chunk cookies were made every morning.
One day many years ago, a major storm was predicted for the afternoon of the following day. By evening the warnings were becomming much more serious and people were urged to prepare for departure by the evening of the next day. A small number of us went to the Woods Hole Study Center early in the morning to provide whatever assistance we could to the Staff and to provide some guidance to members of our group who happened to arrive for the morning meetings.
There was a fresh batch of C-chunks already in being made.
By noon it became clear that the storm was getting worse and would arrive sooner than previosly predicted. As we all worked to secure the Main House and some of the smaller structures
we did not actually leave until the C-chunks were out of the oven and secured in individual carefully packed boxes. Each of us were given a box of C-chunks to take with us as we departed with the thanks of the Staff. We managed to get ahead of the storm and get through the heavy traffic and on our way to safety in time to avoid one of the worst storms for the area up to that time.
The following day we learned that one of the small meeting houses had been destroyed including the Internet connection that we had setup for our meetings. In those days, having an Internet connection was a new idea at that location and certainly the high performance kind that we used.
The Z and Ry had what must of been a new experience as we started driving from Woods Hole and back to the Washington, DC area that day. The package of special C-chunks were in the back seat under their protection. We all safely reached another hotel late that evening — with an empty box of C-chunks. It seems that we had protected the C-chunks and they had returned the favor!
By the time we returned to Woods Hole the next year, the Main House had been repaired, the small metting house had been rebuilt, and an new high peformance Internet connection with some extra features was in place with some assitance from my group. And, of course, the C-chunk tradition continued!
I noticed that the Z used the word “chunk” in title …
Stephen – Maybe we can get the Woods Hole Staff to share with us their recipe? As for the storm — I don’t actually remember it, but maybe the cookies have lodged into the unconscious of my brain as chunks are always my preferred method of chocolate “material” in cookies, hand chopped of course. – Z
For an advanced version of the C-chunk
“Double Chocolate Chunk Cookies”
(A cookie for chocolate lovers, with
big chunks of chocolate in a
chocolate cookie)
see the Cookies item listed in
[ http://www.woodsholeneighbors.com/recipe-exchange/ ]
that is similar and is the “Double” version.
For “Pie in the Sky” see the menu
[ http://www.woodshole.com/pie/ ] ]
and note that they have cookies on the menu!
Time for dessert, perfect timing! It looks delicious and congratulation for the pictures!
Such a sweet story of food and friendship. Stunning photo of the chocolate!
You’re killing me! I’m try my best to avoid eating too many sweet things (you’ll notice I didn’t say “ANY sweet things”). These look delicious and I think I’m going to have to make them. I’m blaming the next two pounds on you!
Those cookies look so yummy! Will have to try those!
Yummy!
– Mathilde – I was so delighted that these pictures came out well – I’m glad you think so too! And the cookies are pretty delicious if I may say so…
– Jen – The compliment means a lot coming from a storyteller and photographer such as you.
– Cookin Canuck – if you do make them, I will take the blame for the pounds (sorry…), but almonds are good fat?
– Brenda – please let me know how the recipe works for you
– Meatless Mama – yes, they are!
Gorgeous looking cookies. I love orange flower water in oatmeal cookies too. I used some rose water in my first panna cotta tonight (strawberry) used only a tsp so as not to overpower, but it was too subtle. Still a nice cool summer dessert. Sure wish I had some cookies and milk though…
[…] cookies even better with almond butter which adds not only nuttiness but moisture that keeps these Not So Traditional Chocolate Chip Cookies nice and […]