Almond Chocolate Chip Cookies

Janet Scott


Nothings better than a hot chocolate chip cookie right from the oven!

This recipe is the original toll house recipe but I changed it using some Almond flour and used shortening instead of butter.

I can't believe the change in flavor and how crisp they were on the outside and soft inside. Not the hockey puck crisp, but the light crisp that melts in your mouth.

So Yummy!

pinch tips: Parchment Paper Vs Wax Paper


1 1/2 c
all purpose flour
1 c
almond flour
1 tsp
baking soda
1 tsp
1 c
shortening (i use crisco)
3/4 c
white sugar
3/4 c
brown sugar, firmly packed
1 tsp
real vanilla extract
2 large
1/2 bag(s)
nestle's mini chocolate chips
options: you can add chopped or slivered almonds for a more wonderful almond flavor!

Directions Step-By-Step

Preheat your oven at 350 degrees.

This recipe will be mixed by mixers.
in a large mixing bowl, add your shortening, brown sugar and white sugar.
Blend until creamy.
add your eggs and vanilla, blend.
Add your dry ingredients and mix just until blended. Make sure you don't have any lumps.

add your chocolate chips and nuts if desired.
Place in refrigerator for at least 15 minutes.

Roll balls and place on your cookie sheet, do not press down.

Depending on the size you make will determine how long to bake them for. What your first batch.

When taking them out they will be slightly brown on the edges and look like they are almost done.
With baking, your cookies will continue to cook after you take them out, so this is when I remove mine from the oven.

About this Recipe

Course/Dish: Cookies