It seems ridiculous to say, but I believe these are the best cookies I’ve ever made—and everyone who ate one agreed (Even my son, Sam, who shuns virtually everything I make). The combination of almond butter and white chocolate is just short of miraculous. I happened to have a tub of the fresh ground almond butter from Whole Foods in my fridge, so that’s what I used. It’s a bit thicker than the jarred varieties. I have since made them with Justin’s Maple Almond Butter, which is super terrific. Use a small ice cream scoop (I love the one from Pampered Chef) to dip the dough, which makes them round and bakery-like. A friend, who happens to be blind, insisted I name them. Not being influenced by their appearance, she came up with “good karma cookies.” If karma takes the shape of cookies, these would be it.
1. Preheat oven to 375F. Beat butter until creamy; add sugars and beat well. Add eggs; beat well. Add flour, soda, and salt; mix just until blended. Add vanilla and almond butter; mix well. Stir in chopped chocolate bars. Scoop with 2 tablespoon ice cream scoop onto cookie sheets. Sprinkle with sea or coarse salt. Bake 10 to 12 minutes. Makes 32 cookies.
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