I love these cookies. Not just because they're delicious, not just because they're better than your average PB chocolate chip cookies, but because they can be whipped up quickly to satisfy that after dinner sweet tooth! So if you're like me and only need to hear that May 15th is National Chocolate Chip Day in order to start baking...this is the recipe for you. They are the perfect balance of salty and sweet in a soft cookie form.
I use almond butter because my oldest son has a peanut allergy, but I also like the slightly smoky flavor it gives. You can substitute an equal amount of peanut butter if you prefer. The first time I made these, I had Tupelo honey on hand. It made a HUGE difference! So amazing. The regular clover honey adds a nice touch of sweetness, but without the floral aftertaste of the Tupelo. If you have never tried it, treat yourself. You will never go back!
- 1 & 1/3 c unbleached all-purpose flour
- 1/2 t baking soda
- 1/2 t salt
- 1 c natural creamy almond butter
- 1/2 c light brown sugar
- 1/2 c granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1 & 1/2 T honey
- 1 large egg
- 1 t vanilla extract
- 4 ounces milk chocolate, coarsely chopped
- 4 ounces semisweet chocolate chips
Preheat the oven to 350°F. Line 3 heavy large baking sheets with parchment paper. Mix the flour, baking soda, and salt in a medium bowl and set aside. Using an electric mixer, beat the almond butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla in a large bowl until well blended. Stir the dry ingredients into the almond butter mixture in two additions. Stir in the chopped chocolate. Scoop about 3 tablespoonfuls of dough for each cookie onto the prepared baking sheets, spacing them 2 1/2 inches apart. Bake for about 16 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touch. Cool the cookies on the baking sheets for 5 minutes. Using a metal spatula, transfer the cookies to a rack and eat warm, or cool completely.