Chocolate Chunk and Almond Cookies
One portion of this dish contains approximately 3g of protein, 11g of fat, and a total of 206 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 40. A mixture of almonds, cookie base, semisweet chocolate, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free diet.
Instructions
Make the cookie base recipe, adding the chocolate and almonds. Shape, bake, and cool according to the base recipe.To Make Now and
Bake Later: When you mix a batch of cookies, double the recipe.
Bake half the dough according to the recipe and divide the rest into 4 equal portions.
Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like.
Bake on a parchment- or foil-lined baking sheet.