These almond butter cookies have an interesting origin. Levain bakery has a special place in my heart. Though I’ve never traveled to the famous bakery to taste one of their legendary walnut chocolate chip cookies, I do accredit them with peaking my initial interest in baking. I was fascinated with there process and began to whole heartedly study their recipe before I took a stab at making my own, which is where this almond butter chocolate chip cookie recipe came from.
The process of creating my own recipe for a chunky style cookie like there took years and countless batches of cookies thrown out into the trash bin. I had to play with texture, moisture, ingredients and technique all before I could say I was satisfied with my cookies.
Chunky or New York style cookies are a large cookie that crispy on the outside and gooey on the inside. Some might even call the inside underdone. They were made famouse by Levain Bakery in New York during the 90’s. Remember everythigny in baking is about your preference, so if you don’t like your cookies underdone, you can adjust the time and temperature to your liking. I’ll explain how to do this later in the post.
Flour- All Purpose
Butter- Softened
Sugar- Brown and Grandulated
Espresso Powder- For a tad bit of interest
Chill Your Dough: Not only will chilling the dough intensify the almond butter flavor here, but it will also ensure that your cookies don’t spread too much while they bake in the oven. This is crucial when were making New York or chunky style cookies. The less spread, the more chunk.
Cook at a high temperature: Cook the cookies at 400 degrees for less time ensures that they have less time to spread, and will leave us with an ooey gooey center.
Don’t over mix the dough: Overmixing the dough will give us a tough cookie because too much glutenis developed. To be safe, mix the cookies by with a hand mixer.
