Start with a recipe for a basic cookie dough base, then add chocolate chips and almonds for a batch of  hard-to-resist cookies.

Sara Quessenberry
Recipe by Real Simple December 2006

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Credit: Laurie Frankel

Recipe Summary test

Yield:
Makes 40 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the cookie base recipe, adding the chocolate and almonds. Shape, bake, and cool according to the base recipe.To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet.

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Nutrition Facts

162 calories; calories from fat 50%; fat 9g; saturated fat 5g; cholesterol 17mg; sodium 68mg; carbohydrates 21g; fiber 1g; sugars 13g; protein 2g.
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