Cook’s Notes: Baked in a mini-muffin tin, these round, puffy cookies are a variation on the Chewy Bar Cookies. They are a little more work than just bar cookies, but they are cute as a button. With both almond extract and chopped almonds, the toasted nut flavor really comes through.
Makes at least 55 cookies (I got 58). See my list of other suggested bar cookie variations for more ideas.
1 sticks (1/2 cup) unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
2 teaspoons pure almond extract
1/4 teaspoon baking soda
2 cups all-purpose flour
1 cup mini chocolate chips
1 cup roasted and salted almonds, roughly chopped
Heat the oven to 350 degrees. Lightly coat mini-muffin tins with cooking spray.
With an electric mixer, cream together the butter and sugars until smooth. Beat in the almond extract and eggs. Beat in the baking soda and flour until just combined. With the mixer on the slowest speed, beat in the chocolate chips and chopped almonds.
Drop the dough with a teaspoon-scoop into the prepared mini-muffin tins. Bake for 10 to 12 minutes, until the edges are just the tiniest bit brown. Use a toothpick to check for doneness in the center.