Celebrate the festive season with these Chocolate Chip Marcona Almond Cookies, a delightful addition to any Christmas cookie exchange. Chef Katie Button masterfully combines the warmth of holiday flavors in each bite, featuring a perfect blend of rich dark chocolate, zesty orange, and the nutty crunch of Marcona almonds. The optional touch of Grand Marnier adds depth and festive cheer!
A perfect combination of textures and tastes, from the chewy center to the crisp edges, enhanced by a finishing sprinkle of Sal De Añana Escamas, flaky sea salt that elevates each bite. Whether enjoyed fresh out of the oven or stored for later, these cookies offer a taste of the holidays with every delectable bite.
Perfect for sharing at a cookie exchange or stashing in jar in advance of a full house, these cookies are sure to become a cherished part of your holiday traditions.
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg
1 teaspoon vanilla bean paste
1 teaspoon Grand Marnier (optional)
zest of 1 orange
2 sticks of unsalted butter, room temperature
1 1/2 cups granulated sugar
1/2 cup dark chocolate, chopped
4 ounces skin on Salted Marcona Almonds, chopped
Sal de Añana Escamas - flaky sea salt
In a medium bowl whisk together the flour, baking soda and salt and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy, approximately two minutes. Scrape down the sides with a rubber spatula. Add the egg, vanilla, Grand Marnier, and orange zest, mix on medium speed until just combined.
Add the flour mixture on low speed and mix until just combined. Be careful not to overbeat. Fold in the chocolate and Marcona almonds with a spatula.
With a medium sized cookie scoop, scoop all the dough onto a parchment lined baking sheet, and place in the refrigerator for 20 minutes. If waiting to bake, place the dough balls in an airtight container in the fridge for 5 days or 3 months in the freezer.
Preheat the oven to 350 F.
Place the balls of dough on an unlined cookie sheet, spacing at least two inches apart. Bake for a total of 12 to 15 minutes, pulling the cookie sheet out of the oven at about the 7-minute mark and banging it on the countertop to flatten the cookies. Remove when the cookies look set but not overbaked, you want them to remain chewy in the center. Sprinkle them with the Sal De Añana Escamas and let them cool on the cookie sheet for 5 minutes before transferring to a wire rack.
Yield: 2 1/2 dozen
Active Time: 25 minutes
Total Time: 45 minutes