Chocolate Chunk and Almond Cookies

Name: Chocolate Chunk and Almond Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Global
Ingredients: 113 grams cup chopped toasted almonds; 40 servings Cookie Base; 340 grams semisweet chocolate (chopped or chips)

Chocolate Chunk and Almond Cookies is a dairy free recipe with 40 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 206 calories, 3g of protein, and 11g of fat. A mixture of almonds, cookie base, semisweet chocolate, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Make the cookie base recipe, adding the chocolate and almonds. Shape, bake, and cool according to the base recipe.To Make Now and

Ingredients you will need

Chocolate

Almonds

Base

Equipment you will use

Oven

Bake Later: When you mix a batch of cookies, double the recipe.

Ingredients you will need

Equipment you will use

Oven

Bake half the dough according to the recipe and divide the rest into 4 equal portions.

Ingredients you will need

Dough

Equipment you will use

Oven

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.

Ingredients you will need

Dough

Roll