SMALL BATCH ALMOND JOY COOKIES

INGREDIENTS

• 1 1/8 cups all-purpose flour (1 cup plus two tablespoons)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup softened unsalted butter (1 stick)
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 1/2 cups semisweet chocolate chips
• 1 cup sweetened coconut flakes (shredded coconut)
• 3/4 cup almond slices

INSTRUCTIONS

Preheat oven to 350 degrees
Whisk flour, baking powder and salt in a small bowl Mix bowl. Put aside.
Using a mixer, beat the butter and sugar until fluffy. Add vanilla and egg and mix until incorporated. Slowly mix the dry mixture into the creamy mixture.Add the chocolate chips, coconut flakes and sliced ​​almonds.
Using 1 1/2 tablespoon cookie scoops, drop rounded tablespoons onto parchment-lined baking sheets. Bake for 9-12 minutes. Allow the cookies to cool for 10 minutes before placing them on the cookie cooling racks.

NOTES

Always preheat your oven and place your cookies on the middle rack in the middle of the oven.Use real sweet, unsalted butter and don’t forget to soften it.
Beat the butter and sugar until fluffy, but do not overmix.
Bring the eggs to room temperature.
Use high quality premium chocolate, almond slices and coconut. That really makes a difference.Line baking sheets with baking paper or use silicone baking mats.
For best results, bake one cookie sheet at a time. Always let the baking sheet cool before dropping more dough onto it, as a warm baking sheet can cause the cookies to spread too quickly. Another option is to use multiple baking sheets.
Last but not least and perhaps the most important tip of all.First I baked a few cookies as a test. If they spread too quickly, refrigerate the dough for 1 to 2 hours and test again. If they don’t spread enough, lightly press the dough scoops with your palm and test again.

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