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- LorAnn Oils | Essential Oils, Candy Flavors, Baking Flavors & Extracts>
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- Almond Chocolate Chip Cookies
Almond Chocolate Chip Cookies
Product Code: R0287
Ann Goldman, from the food blog, Bread and Babka, sent over this recipe. Ann said, "I made the basic chocolate chip cookies I usually make and added Buttery Sweet Dough Bakery Emulsion - delicious difference!" Thank you for sharing this great recipe with us Ann!
Print recipe PDF
1 cup brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon LorAnn Buttery Sweet Dough Bakery Emulsion
1/2 teaspoon salt
1/2 cup almond flour
1 1/2 cup all purpose flour
1 heaping teaspoon baking powder
1 1/2 cup mini chocolate chips

By LorAnn Oils
Classic Chocolate Chip Cookies with a flavor twist
Ingredients
- 1 c (2 sticks) margarine or butter
- 1 c brown sugar
- 2/3 c granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp LorAnn oils - Buttery Sweet Dough Bakery Emulsion
- 1/2 tsp salt
- 1/2 c almond flour
- 1 1/2 c all purpose flour
- 1 heaping tsp baking powder
- 1 1/2 c mini chocolate chipsPrep time:
Cook time:
Total time:
Yield: 4 1/2 to 5 dozen cookies
Print recipe PDF
Ingredients
1 cup (2 sticks) margarine or butter1 cup brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon LorAnn Buttery Sweet Dough Bakery Emulsion
1/2 teaspoon salt
1/2 cup almond flour
1 1/2 cup all purpose flour
1 heaping teaspoon baking powder
1 1/2 cup mini chocolate chips
Directions
- Preheat oven to 350º F. Line a cookie sheet with parchment paper.
- Cream margarine (or butter) with both sugars.
- Add flavorings and salt to the eggs, mix and pour into the sugar mixture, mix well.
- Combine flours and baking powder. Add to sugar-egg-fat mixture.
- Pour in chocolate chips, mix until just blended. This recipe is a drop cookie and does not require chilling.
- 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.
- Bake in preheated oven for 11-13 minutes, until the edges begin to brown. Cool for five minutes before moving onto a cooling rack and cool completely.
- Store loosely covered at room temperature for several days or in a covered container in the refrigerator.
Buttery Almond Chocolate Chip Cookies

By LorAnn Oils
Classic Chocolate Chip Cookies with a flavor twist
Ingredients
- 1 c (2 sticks) margarine or butter
- 1 c brown sugar
- 2/3 c granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp LorAnn oils - Buttery Sweet Dough Bakery Emulsion
- 1/2 tsp salt
- 1/2 c almond flour
- 1 1/2 c all purpose flour
- 1 heaping tsp baking powder
- 1 1/2 c mini chocolate chipsPrep time:
Cook time:
Total time:
Yield: 4 1/2 to 5 dozen cookies
Average Rating: