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Best Chocolate Chip Cookies - With an Almond Twist Recipe

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This recipe for Best Chocolate Chip Cookies - With an Almond Twist, by , is from OUR KITCHENS COMBINED, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Jack and Pam Stewart
Category:
Category:
Ingredients:  
Ingredients:  
⅔ cup ®Crisco (soft)
⅔ cup butter (soft)
1 cup sugar
1 cup light or dark brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon almond extract
½ can ®Solo Almond (Cake and Pastry Filling)
3¼ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet or milk chocolate chips
1 cup walnuts (chopped)
Directions:
Directions:
Preheat oven to 375ºF.

Mix together in large bowl, ®Crisco, butter, sugar, brown sugar, eggs, vanilla, almond extract, and ®Solo Almond (cake and pastry filling).

In separate bowl, mix together well the flour, baking soda, and salt.

Add the flour to the butter/egg mixture. Mix well.

Add 1 cup semi-sweet or milk chocolate chips and 1 cup of chopped walnuts to cookie dough.

Use teaspoon to make drop cookies on sheet, about 1½ inches apart.

Bake on ungreased cookie sheet for approximately 10 minutes.

Store in airtight container with half slice of bread to keep from drying out.
Personal Notes:
Personal Notes:
The almond filling adds flavor and keeps cookies soft and chewy. You can use the other half of the can to make Pam's Almond Amaretto Pound Cake (or make another batch of cookies).

 

 

 

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