After seeing all of the chocolate cookbooks on my table, Jake asked, "so, are you baking anything tonight?" No, hadn't planned on it. But, since you mention it, I can whip something up.
Wanting something slightly healthier, I substituted half the butter with plain yogurt.
1/2 C butter, softened
1/2 C plain yogurt
1-1/2 C organic raw sugar
2 eggs
2 t almond extract
3 C white whole wheat flour
1 t baking soda
2 T cold coffee
1/2 t pink Himalaya salt
2 C white chocolate chips
dark chocolate chunks
Preheat oven to 350 degrees F.
Cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Stir in flour, baking soda, and white chocolate chips. Drop by large spoonfuls onto ungreased pans and press a dark chocolate chunk into the top of each cookie.
Bake for about 20 minutes in the preheated oven, or until edges are nicely browned. Let cool on a wire rack. Serve with a glass of milk.
1/2 C butter, softened
1/2 C plain yogurt
1-1/2 C organic raw sugar
2 eggs
2 t almond extract
3 C white whole wheat flour
1 t baking soda
2 T cold coffee
1/2 t pink Himalaya salt
2 C white chocolate chips
dark chocolate chunks
Preheat oven to 350 degrees F.
Cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Stir in flour, baking soda, and white chocolate chips. Drop by large spoonfuls onto ungreased pans and press a dark chocolate chunk into the top of each cookie.
Bake for about 20 minutes in the preheated oven, or until edges are nicely browned. Let cool on a wire rack. Serve with a glass of milk.
I like your healthy change to the recipe. The cookies look like they turned out great.
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