Almond Joy Cookies

By jolofson

Use unsalted butter and unsalted almonds and then kick up the amount of kosher salt a little bit to give the cookies a great just-right salty finish.

Line your cookie sheets with parchment paper. It helps the cookies bake evenly, and makes for an easy clean-up.

Makes 36-40 medium sized scoop cookies

Ingredients

• 2 sticks (1 cup) unsalted butter
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla
• 2 cups plus 2 Tbsp all purpose flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 1/2 cups chocolate chips
• 1/2 cup flake coconut
• 1 cup unsalted roasted almond slivers

Preparation

Step 1

Preheat oven to 350 degrees

- In a mixer, cream together butter and brown sugar until light and fluffy ( about 3 minutes)
- Add eggs and vanilla and mix to combine
- Scrape down the mixing bowl
- In a separate bowl, stir together flour, baking soda and salt
- Add dry ingredients to the bowl and mix just to combine
- With a spoon, stir in the chocolate chips, coconut, and roasted almonds
- Line 3 cookie sheets with parchment paper
- With a medium-sized cookie scoop, scoop out a dozen cookies per baking sheet and spread them out evenly
- Bake about 10 minutes, until the edges start to brown and the cookies are almost cooked through