ALMOND JOY COOKIES

Because sometimes you feel like a nut! I always loved that catchy jingle and almond joys happen to be on the top of my candy bar list so why not on the top of a cookie list too?

These cookies have a grown-up touch because I use dark chocolate instead of milk chocolate. I know when you make these you’ll be tempted to eat them right out of the oven – BUT WAIT they are so much better when they’ve cooled down and get that gooey texture that so resembles mounds counterpart.

Yields 24 Cookies

Ingredients:

1 ¼ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter (1 stick)

1/3 cup granulated sugar

1/3 cup dark brown sugar

1 teaspoon pure vanilla extract

1 egg (from the fridge)

1 ¾ cup dark chocolate chips (1/4 cup for drizzling)

1 cup sweetened coconut flakes

¾ cup sliced almonds

 

PREPARATION:

• Preheat oven 350 degrees. Place rack in center of oven.
• In a small bowl combine dried ingredients – flour, baking soda, and salt. Set aside.
• Using an electric mixer, cream together butter, white granulated sugar and brown sugar.
• Mix in the vanilla and egg.
• Slowly combine the dried ingredients into the wet ingredients and mix until thoroughly combined.
• Add chocolate chips, coconut flakes and sliced almonds. Hand mix until well incorporated.
• Scoop a tablespoon of dough on a cookie sheet(s) with silpat mat or covered with parchment paper. Makes 24 Cookies.
• Bake on rack in center of the oven for 12-15 minutes (watch closely and remove upon slight browning).
• Let cool completely on baking tray before moving to cooling rack.
• In a ziplock baggie place 1/4 cup of dark chocolate chips and microwave on medium heat until melted. Cut corner tip and drizzle each cookie with chocolate. Allow drizzle to cool before storing.

Store in air tight container for 3 days.