{"id":21471,"date":"2022-07-22T18:37:24","date_gmt":"2022-07-22T18:37:24","guid":{"rendered":"https:\/\/www.magicalflavour.com\/almond-chocolate-chip-cookies-lorann-oils\/"},"modified":"2022-07-22T18:37:24","modified_gmt":"2022-07-22T18:37:24","slug":"almond-chocolate-chip-cookies-lorann-oils","status":"publish","type":"post","link":"https:\/\/magicalflavour.com\/it\/almond-chocolate-chip-cookies-lorann-oils\/","title":{"rendered":"Biscotti alle mandorle con gocce di cioccolato | Oli LorAnn"},"content":{"rendered":"

[ad_1]\n<\/p>\n

Ann Goldman, from the food blog, Bread and Babka<\/a>, sent over this recipe. \u00a0Ann said, “I made the basic chocolate chip cookies I usually make and added Buttery Sweet Dough Bakery Emulsion – delicious difference!” \u00a0Thank you for sharing this great recipe with us Ann!<\/p>\n

Print recipe PDF<\/a><\/p>\n

Ingredients<\/h3>\n

1 cup (2 sticks) margarine or butter
1 cup brown sugar
2\/3 cup granulated sugar
2 large eggs\u00a0
1 teaspoon vanilla extract
1 teaspoon LorAnn Buttery Sweet Dough Bakery Emulsion\u00a0
1\/2 teaspoon salt
1\/2 cup almond flour
1 1\/2 cup all purpose flour
1 heaping teaspoon baking powder\u00a0
1 1\/2 cup mini chocolate chips\u00a0<\/p>\n

Directions<\/h3>\n
    \n
  1. Preheat oven to 350\u00ba F. Line a cookie sheet with parchment paper.<\/li>\n
  2. Cream margarine (or butter) with both sugars.<\/li>\n
  3. Add flavorings and salt to the eggs, mix and pour into the sugar mixture, mix well.<\/li>\n
  4. Combine flours and baking powder. Add to sugar-egg-fat mixture.<\/li>\n
  5. Pour in chocolate chips, mix until just blended. This recipe is a drop cookie and does not require chilling.<\/li>\n
  6. Scoop\/drop dough (about 1 Tbsp dough per cookie) and drop onto the lined cookie sheet, leaving at least an inch between each piece of dough. I drop 12-14 cookies on one sheet.<\/li>\n
  7. Bake in preheated oven \u00a0for 11-13 minutes, until the edges begin to brown. Cool for five minutes before moving onto a cooling rack and cool completely.<\/li>\n
  8. Store loosely covered at room temperature for several days or in a covered container in the refrigerator.<\/li>\n<\/ol>\n

    Yield: 4.5-5 dozen cookies<\/p>\n

    \"Buttery
    By LorAnn Oils<\/span>
    Classic Chocolate Chip Cookies with a flavor twist<\/span>
    Ingredients<\/strong>
    – 1 c (2 sticks) margarine or butter<\/span>
    – 1 c brown sugar<\/span>
    – 2\/3 c granulated sugar<\/span>
    – 2 large eggs <\/span>
    – 1 tsp vanilla extract<\/span>
    – 1 tsp LorAnn oils – Buttery Sweet Dough Bakery Emulsion<\/span>
    – 1\/2 tsp salt<\/span>
    – 1\/2 c almond flour<\/span>
    – 1 1\/2 c all purpose flour<\/span>
    – 1 heaping tsp baking powder <\/span>
    – 1 1\/2 c mini chocolate chips<\/span>Prep time: