Chocolate and Sea Salt Almond Cookie

Clif Family Chocolate and Sea Salt Almond Cookie

From the Clif Family Kitchen
Recipe by Executive Chef John McConnell

Chocolate and Sea Salt Almond Cookie

Yields: 18 cookies

1 cup + 2 TBSP – All Purpose Flour (or substitute with whole wheat flour for a richer flavor)
1/2 tsp baking soda
1/2 tsp salt
1 stick (4 oz) unsalted butter, room temperature
6 TBSP granulated sugar
6 TBSPbrown sugar
1/2 tsp –vanilla extract
1 egg
5 ounces Clif Family Dark Chocolate Sea Salt Almonds
3/4 cup – semi-sweet dark chocolate chips
1/4 cup sliced raw almonds
Coarse Sea Salt to Garnish

Preheat oven to 350 degrees. Make sure your butter has been well tempered and is soft or at room temperature. Measure the ingredients and keep separate. In a mixing bowl, combine flour, salt and baking soda with a whisk and set aside. Crack the egg and place in a bowl with the vanilla extract. Coarsely chop the Clif Family Dark Chocolate Sea Salt Almonds and set aside. Using a stand-mixer fitted with paddle attachment, add butter, sugar and brown sugar. With the mixer set to allow speed, begin to “cream” the butter and sugar until mixed together. The mix should look like wet sand. *Do not over cream the mixture or your cookies will spread thin during baking. You will need to stop, and scrape mixture down to the bottom of your bowl with a spatula. Add the egg and vanilla until combined. Turn mixer off and add flour, salt and baking soda mix. Turn the mixer on and incorporate until a batter has been formed. Add chopped chocolates, chocolate chips, almonds and mix until just combined.

Using small spring-handled scoop, portion your cookies onto a parchment paper-lined baking tray and space approximately3 inches apart to allow the cookies room to spread as they cook. Bake the cookies for 12-15 minutes until lightly golden brown on top. Sprinkle a small amount of coarse sea salt on each cookie and allow to cool on the baking trays.

Chef Tip: Any uncooked cookie dough can be individually portioned and stored in your freezer until a later date. When ready to cook, allow dough to thaw on a baking tray slightly before cooking.

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