Recipe: Almond Milk Chocolate Chippers

These turned out amazing. They weren't too "almond-y", and they had just the right amount of chocolate. They are just like regular chocolate chip cookies except instead of vanilla extract, you use almond (or almond-flavored liqueur), and you put in almonds. I thought they were a great cookie for the holidays, or any time of the year really. They would be great to serve for a party or for kids, and of course, I'm sure Santa wouldn't be able to help himself either.

Taste grade: A+

Baking them was really easy too. Like I said, they were just like chocolate chip cookies, but with minor alterations. Little clean-up and easy to make.

Bake grade: A+

Over all, I highly recommend these cookies. Here is the recipe:

Almond Milk Chocolate Chippers (from Santa's Favorite Cookies: Sweet Treats for the Christmas Season, 1999)

1/2 cup slivered almonds
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 large egg
2 tablespoons almond-flavored liqueur*
1 cup milk chocolate chips

Preheat oven to 350. To toast almonds, spread on baking sheet. Bake 8 to 10 minutes or until golden brown, stirring frequently. Remove almonds from pan and cool; set aside.

Increase oven temperature to 375.

Place flour, baking soda, and salt in small bowl; stir to combine.

Beat butter, brown sugar and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg until well blended. Beat in liqueur. Gradually add flour mixture. Beat at low speed until well blended. Stir in chips and almonds with mixing spoon.

Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased cookie sheets.

Bake 9 to 10 minutes or until edges are golden brown. Let cookies stand on cookie sheets 2 minutes. Remove cookies with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months.


*If you don't want to use the liqueur, use 1/4 to 1/2 teaspoon of almond extract for 2 tablespoons of liqueur. I used 1/4 of a teaspoon for a very light taste of almond extract.