The jar of almond butter sitting in the fridge was staring at me so I decided to bake these cookies again. They were delicious and were decimated in less than a week.
Recipe:
1/2 cup of almond butter
100g of brown sugar
75g of granulated sugar
1 stick of butter (113g)
1 egg (unbeaten)
180g of all purpose flour (sifted)
1/2 tsp of baking soda
1/2 tsp of salt
8oz baking chocolate bar
Melt chocolate bars in a bowl (bowl should not touch boiling water). Let melted chocolate cool.
Cream butter, both sugars, and almond butter together until soft and fluffy.
Add egg and beat.
Add flour, baking soda, and salt - mix well.
Roll dough into a rectangle half an inch thick - I used my silicon baking sheet as the base and a size guide.
Spread the cooled melted chocolate over the rectangular dough, leaving a 1-inch border on one length.
Roll dough length-wise towards the 1-inch border and wrap in silicon baking sheet, wax paper, or saran wrap.
Refrigerate dough overnight until firm.
Cut dough into 1/2-inch slices and place on un-greased baking sheet.
Bake at 375F for 12 minutes and let cool on wire rack.
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