Chocolate Chunk Almond Butter Cookies

This is for you G!!! This is my own creation entirely.

I bought the freshly ground almond butter at the Fresh Market. I tasted it first on toast and found it needed salt. So with that, my son and I set out to make a new nut butter cookie recipe. The batter was awesome and the cookies are baking while I type.


Using a chef's knife, rough chop 8 oz (2-4oz) Ghirardelli Semi Sweet Chocolate Bars.
Sift 2 1/4 Cups All Purpose Flour onto waxed paper. Set both aside. Preheat oven to 375.

Cream together 3/4 Cup freshly ground Almond Butter with 1 stick room temperature Unsalted Butter until just combined. Add 3/4 Cup Light Brown Sugar and 3/4 Cup Sugar and mix at medium speed until just combined. Add 1 1/2 tsp Kosher Salt, 1 tsp Baking Soda and 2 tsp Vanilla and mix at medium speed until just combined. Add 2 Eggs and mix at medium speed until just combined. Add sifted Flour (listed above) and mix at medium speed until just combined. Remove bowl from mixer and stir in Chocolate (listed above). On un-greased cookie sheet, scoop dough for desired cookie size. Bake for 8-10 minutes.

I use a clean cookie sheet each time. Once scooped, do not place on stove before cooking or cookie dough will begin to melt and flatten out. If reusing cookie sheet, cool completely. Serve warm with ice cold milk!