Best Almond Joy Cookies Ever!
My “Cookie” Pinterest board is one of my favorite boards. I never miss a chance to pin a good cookie recipe. I don’t make cookies often, but when I do, I make sure that it’s something like the “Cook’s Illustrated Perfect Chocolate Chip Cookie”, you know, chewy, loaded with chocolate chips, with the lovely nuttiness from the brown butter…
When Cook’s Illustrated calls something “perfect”, you know there ain’t a better cookie out there…. So why invent the wheel when someone else has already done it?
And I am not going to lie, I kind of like when my daughter tells me that I am “The BEST MOM EVER!”, when she hears she has cookies waiting for her at home as I pick her up from school. A tall glass of cold milk in one hand, and a warm chewy & chocolaty cookie in another, while grinning from ear to ear, is a pretty great sight to see, especially if it’s your own kid. Besides, you don’t need to be a kid to enjoy this great cookie.
Besides being an amazing flavored cookie, there’s another reason it’s one of my favorites. It does not use room temperature butter. This means that the second you decide you want cookies, you can whip that butter out of the freezer and start making them, instead of removing the butter from the freezer and using every ounce of patience you’ve got to wait until it comes to room temperature. Also the smell… The heavenly aroma of browned butter combined with brown sugar…it’s irresistible. I was making it with my daughter one day and she kept saying how she doesn’t think we need to add the flour or eggs because she can just eat it like that – browned butter & brown sugar.
So run to your kitchen right now and get your cookies going, you know you want to!
Best Almond Joy Cookies Ever!
Soft and chewy homemade cookies made with loads of chocolate chip morsels and almond joy candy.
- 1¾ cups unbleached all-purpose flour, 8¾ ounces
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter, 1¾ sticks
- ½ cup granulated sugar, 3½ ounces
- ¾ cup packed dark brown sugar, 5¼ ounces
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1¼ cups semisweet chocolate chips or chunks
- ¾ Almond Joy Candies
Adjust oven rack to middle position and turn the heat to 375°F. Line two baking sheets with parchment paper set aside.
Whisk the dry ingredients together:
Whisk 1¾ cups flour & ½ tsp baking soda together in a bowl, set aside
Melt the Butter
Heat 10 tablespoons butter in a skillet over medium heat until melted and then for another 1-2 minutes until the butter turns a dark golden color. Transfer browned butter to a large heatproof bowl & stir in the remaining 4 tablespoons butter until completely melted.
Add Sugars & Eggs
Add 1/2 cup sugar, 3/4 cup brown sugar, 1 tsp salt & 2 tsp vanilla to the melted butter and stir/whisk until fully incorporated. While continuing to whisk, add egg & yolk, continuing to whisk until the mixture is smooth. Let it sit for 3-5 minutes. Stir for 30 seconds. Repeat the process of resting and stirring 2 more times until the mixture has thickened & is smooth and shiny.°
Add Flour & Chocolate chips.
Add the flour mixture to the butter mixture and using a wooden spoon stir until just combined about 1 minute. Add chocolate chips & stir again to make sure chocolate chips are evenly distributed.
Shape the cookies
Using a 1 tablespoon-sized ice cream scoop (2- 2.5 inches cookies), or a 3 tablespoon-sized ice cream scoop (for larger & thicker cookies), divide the dough & arrange on the baking sheet about 2 inches apart. Stick about 4 (for smaller sized cookies) or 7-8 (for larger cookies) Almond Joy candies on top of each cookie ball.
- Bake cookies for 6-8 minutes for smaller cookies or 10-14 minutes for larger cookies, until cookies are slightly golden & puffy. The centers are supposed to still be soft, but the edges will have begun to set. Transfer cookies to a wire rack & allow to cool before serving.
Shape the cookie dough and set it on a baking sheet. Adorn with almond joy candies. Freeze for 3-4 hours. Transfer to a ziplock bag & store for up to 1 month. To bake: set frozen cookie balls on a parchment paper-lined a baking sheet, 2 inches apart and bake in a preheated to 375°F oven. Add 3-4 minutes to the regular baking time.
Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!
Bon Appetite & Happy Pinning!