The way I see it, there are 2 ways to deal with
rainy snowy days. You can order a pizza, put on your jammies and watch an old movie or you can bake cookies.
Today I’m going the cookie route.
When it’s gloomy out and you might be feeling a little gloomy yourself, you don’t want crazy, fancy cookies. Save the macarons, cutesy cut-outs, and sandwich cookies for another occasion. We’re looking for classic: crisp, crackly exterior with a chewy center. Chocolate? Good idea. Peanut butter? Maybe if I had some…let’s try almond butter instead. Chocolate and almonds. Might as well toss in some coconut and go for an Almond Joy sort of thing.
Get your butters out to soften and gather up the rest of your ingredients. We’ll be baking in no time. Chop a bar of dark chocolate. Barely chop a handful of whole almonds to add extra crunch. Grab the bag of big, beautiful flaked coconut. Measure out your sugars, flour, soda, salt, egg, and vanilla and go.
Cream the butters with brown and white sugars. Add an egg and a spoonful of vanilla. Mix in the dry ingredients, then fold in the goodies.
Spoon the dough onto parchment-lined baking sheets. We’re not messing around here; we’re making golf ball-sized rounds of dough. Give them plenty of space on the cookie sheet so they have room to spread. Pop them in the oven and pour the milk.
Rain, rain, go away? On second thought, with these cookies in my repertoire, the rain can come and stay.
- ½ c. Unsalted Butter, softened
- ¾ c. Almond Butter
- ½ c. Sugar
- ½ c. Brown Sugar
- 1 Egg
- 1 tsp. Vanilla Extract
- 1½ c. All-Purpose Flour
- 1 tsp. Baking Soda
- ½ tsp. Kosher Salt
- ½ c. Unsweetened Coconut Flakes
- ½ c. Whole Almonds, coarsely chopped
- 2 oz. Bittersweet Chocolate (I use Ghirardelli 60%), finely chopped (or substitute ½ c. bittersweet chocolate chips)
- Preheat oven to 350°. Line 2 baking sheets with parchment paper.
- Cream butter, almond butter, and sugars until smooth. Add egg and vanilla, beat until well-incorporated. In a medium bowl, whisk together flour, baking soda, and salt. Add to the creamed butters and sugars and mix on a low speed until just combined. Stir in the remaining ingredients.
- Make 1 in. balls of dough (about 2 tbsp.) and place on prepared baking sheets. Use the palm of your hand to flatten each ball slightly. These are pretty big cookies–don’t crowd them. I baked just 6 per pan. Bake until lightly golden around the edges but still quite soft in the center, 12-14 minutes. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack and allow to cool completely. Serve with ice cold milk.