Either way, they came out well. Nice chocolate flavor and light in texture. I did find the shorter baking time worked best in my oven. In any recipe, it is always best to check at the shortest time given. Easy to bake longer, no way to rescue over baked cookies.
Chocolate Almond Butter Balls
⅓ cup semisweet chocolate chips
1 Tablespoon milk
¾ cup soft butter
½ teaspoon salt
½ cup granulated sugar
2 teaspoons vanilla extract
2 cups all purpose flour
½ cup chopped blanched almond
Granulated sugar
Start heating oven to 350°F. Melt chocolate with milk over hot, not boiling, water; cool. Meanwhile, cream butter with salt until lightly and fluffly, gradually adding ½ cup sugar.
Blend in vanilla and cooled chocolate mixture. Mix in flour, then almonds until well blended. Shape dough into 1” balls; roll in granulated sugar. On ungreased cookie sheets, bake 12 to 15 minutes. Makes about 3 ½ dozen
I used a cookie scoop and dipped the cookies, not rolled them in the sugar. I also added just a pinch of cinnamon to the sugar, as we like that flavor. Not a lot, just enough for a faint hint of cinnamon.
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