The Story
I’ve always had a bit of a competitive streak—nothing too extreme, but I’ve definitely found myself in situations where I’m determined to “win,” even if it’s something as simple as board games or trivia with friends. The funny thing is, I’m not exactly the most skilled in these areas. More often than not, I find myself losing spectacularly, but it never seems to stop me from going all-in each time.
I remember one particular game night where we were playing Pictionary. Everyone knows my struggles with art (to say I can’t draw is an understatement), but I was feeling unusually confident. My turn came, and I had to draw… a giraffe. Simple enough, right? Well, the second my marker hit the whiteboard, my brain seemed to forget what a giraffe even looked like. My team stared in confusion as I drew what could only be described as a blob with legs. After a few painful minutes of guessing everything from “tree” to “alien,” time ran out.
Needless to say, I lost that round, but somehow the absurdity of it made me laugh more than if I’d won. It was a reminder that, sometimes, it’s not about being the best—it’s about enjoying the experience and making memories, no matter how ridiculous things get.
That’s kind of how I approach baking too. Not every batch of cookies or cake will come out perfect, but the fun is in the process, the experimenting, and the moments of “what did I just create?” This almond butter chocolate chip cookie recipe is one of those experiments that turned out surprisingly well. It’s like the underdog of cookies—unexpected, but once you try it, you realize how special it is. A little bit like losing at Pictionary and still walking away smiling.
Ingredients:
- 1/2 cup almond butter (or any nut butter of your choice)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butters and Sugars:
In a large bowl, cream together the almond butter, softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined.
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Fold in the Chocolate Chips:
Gently fold the chocolate chips into the dough. For extra almond butter flavor, you can add in a handful of chopped almonds, but it’s totally optional!
5. Shape the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with the back of a spoon.
6. Bake:
Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- If you’re feeling adventurous, sprinkle a little sea salt on top of the cookies just before baking for that sweet-and-salty combo.
- For a softer cookie, don’t overbake them! They’ll continue to firm up as they cool.
- If you’re looking to switch things up, try using dark chocolate chips or even white chocolate for a fun twist.
Enjoy,
Lauren