Manalto

This recipe was a happy accident. I was going to make peanut-butter chocolate-chip cookies, but discovered that there was only almond butter in the cupboard. It may be audacious to claim that these are better than the classic Toll-House cookie, but people who have tried them love them. The almond doesn't jump out at you the way peanut butter would - yet it gives the cookie a subtle complexity. Also, the nut butter protein helps to balance the blood-sugar effect.

Chocolate Chip Almond Butter Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
1/2 cup almond butter
1/2 cup sugar
1/2 cup packed dark-brown sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
1 3/4 (11.5 oz. package) chocolate chips

Preheat oven to 375°

Combine flour and baking soda in a small bowl. In a large bowl, beat until creamy butter, almond butter, both sugars and both extracts. Beat in egg. Gradually beat in flour mixture. Stir in chocolate morsels.

Drop by rounded tablespoons onto ungreased cookie sheets. Press down slightly with bottom of glass dipped in granulated sugar.

Bake for 8-10 minutes until edges are set but centers are still soft. Leave on cookie sheet for 3-4 minutes before removing to wire racks to cool.