Chocolate Nut Chippers

By Addie

“The chocolate and almonds in these cookies reminded us of our favorite candy bar.”

Ingredients

• 1/2 cup slivered almonds
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) butter, softened
• 1/2 cup firmly packed light brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 2 tablespoons almond-flavored liqueur, optional
• 1 cup milk chocolate chips

Preparation

Step 1

Preheat oven to 350°F. Spread almonds on ungreased baking sheet. Bake until golden brown, stirring frequently, about 8 to 10 minutes. Remove almonds from baking sheet and cool; set aside.


Increase oven temperature to 375°F. Combine flour, baking soda and salt in small bowl.


Beat butter, light brown sugar and granulated sugar in large bowl until light and fluffy. Beat in egg until well blended. Beat in liqueur, if desired. Gradually add flour mixture. Beat until well blended. Stir in chocolate chips and toasted almonds.


Drop the dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.


Bake until edges are golden brown, about 9 to 10 minutes. Let cookies stand on baking sheets for 2 minutes. Remove cookies to wire racks; cool completely. Store, tightly covered, at room temperature or freeze up to 3 months.
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Grandma's Secret Tip:

Grandma stored nuts in the freezer to prevent them from becoming rancid. She toasted the nuts just before baking to crisp them and bring out their flavor. She also told us that toasting nuts helped to prevent them from sinking in batter-based foods such as cakes and breads. Another simple trick to prevent sticking was to toss chopped nuts with 1 to 2 teaspoons of flour from the recipe before using.