Yesterday it was freezing here in greater Boston. I mean *cold cold cold*. I couldn’t even get my apartment to warm up too much, until I decided to bake something. I didn’t have a lot of “spare” ingredients in the pantry either. I did have a bag of these chocolate melting wafers, that I decided to use as giant chocolate chips. Turns out, pretty yummy cookies and a warm flat. Win win, if you ask me.
Ingredients
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoons almond extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
40-48 chocolate disks or chucks
Directions
Preheat the oven to 350F. Line cookie sheets with silpat or parchment paper.
In the work bowl of your stand mixer, cream together the butter and both the white and brown sugars, about three minutes. The mix should be light and fluffy. Next add the eggs, one at a time, and the almond extract.
Combine flour, baking soda, and salt in small bowl. Add the dry mixture to the wet ingredients and mix until just combined. Scoop out teaspoon sized scoops and roll in a ball lightly with your hands and place them on the cookie sheet, leaving about 1 inch of space between each cookie. Top each with a single chocolate disk or chunk. These will be pretty small and the chocolate disk may cover most of it.
Bake cookies for 10-14 minutes; check around 10 minutes, cookies should just start to show a bit of golden color. You don’t want to overbake these because of their size! Remove from the oven. Let cool on the baking sheet for a few minutes before moving to cooling racks to cool completely.
