Featured Recipe
Almond Butter Kiss Cookies
By Kate
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Nutty almond butter base swapped peanut butter. Shortening switched for coconut oil for subtle tropical hint. Half brown sugar replaced with maple syrup. Added grated orange zest for bright twist. Baking time shortened slightly to preserve chew. Mix dry ingredients separately to avoid lumps. Balls coated in coarse sugar for crunch before baking. Press chocolate pieces hot out the oven for ideal melting. Use milk or plant milk interchangeably. Dough sticky? Chill briefly or dust hands with flour. Watch edges for golden shade; tells when cookies set. Maintain medium heat for consistent bake. Aroma rich with almond and orange meld together.
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Prep:
17 min
Cook:
9 min
Total:
26 min
Serves:
35 cookies
cookies
baking
dessert
almond
chocolate
Introduction
Almond butter instead of peanut for nuttier, deeper flavor. Coconut oil takes shortening spot; melts smoother, adds subtle aroma. Swapping half brown sugar with maple syrup brings moisture, natural sweetness without graininess. Orange zest punches stale baking scent to vivid fresh. Baking shorter than usual locks chew and bright color, edges hint toasted nut. Press chocolate gently just hot from oven; critical technique for gooey center. Grainy sugar coating gives crackle contrast with tender crumble. If dough too sticky, chill. Sticky dough traps air, makes holes inside. Watch textures, smells instead of clock. Don’t rush. No cookie anniversary winners start cold or brittle. Texture layered, smells punchy, finishing sexy. Baking’s about feel and instinct.
Ingredients
About the ingredients
Almond butter richer and more crumbly than peanut, affects dough texture; stir almond butter if oil separates before measuring. Coconut oil substitutes shortening; make sure hard, not melted for proper creaming. Maple syrup adds moisture so reduce liquid else dough too loose, pancake cookies. Orange zest brightens nut oils, a simple twist. Flour should be well sifted to maintain light crumb. Sugar coating done with coarse sugar: ensures crisp exterior bite to contrast soft inside. Milk can be dairy or plant; adjust based on wet ingredients moisture. Eggs large, room temp for volume and even mixing. Baking powder and soda combo for a gentle rise and controlled spreading. Salt balances sweetness, cinnamon warms flavor, don’t skip or undermeasure.
Method
Technique Tips
Preheat properly; hot oven key to set edges fast, trap moisture inside. Mixed dry separate never lumps or weird textures. Cream fats and sugars before eggs for smooth air incorporation; speeds rise and tender bead. Mix eggs and wet liquids gradually to avoid curdling. Add dry slowly; overworked gluten toughens cookie, crumbly, less tender. Roll dough balls consistently sized for even baking; uneven sizes wreak havoc on timing. Coating balls in coarse sugar adds crunch and visual appeal. Baking time a guide, watch edges for faint golden; centers may look soft but bounce back when touched signals done baking. Hot chocolate chunk push-in technique ensures melting inside, but don’t press so hard you wanna flatten cookie. Cooling on trays briefly lets cookie set and chocolate firm on top before moving. Wire rack crucial to avoid soggy bottoms. Store airtight but if refrigerating, remember coconut oil hardens, reheat before eating or they turn waxy. Trust instincts over the timer; practice makes perfect touch.
Chef's Notes
- 💡 Want chewier cookies? Shorten bake time. Watch edges—faint golden means it's time. Cooling on rack crucial; soggy bottoms ruin texture. Almond butter sticks more. Roll dough balls evenly; size impacts cook time.
- 💡 Sticky dough frustrating? Chill briefly; helps form balls easily. Or flour hands; simple fix. Coconut oil solid, not melted, key for creaming. Blend until fluffy. Don't rush; air incorporation matters.
- 💡 For a robust flavor, don’t skip orange zest. Brightness offsets nutty almond. Adds freshness too. Mix in slow; over-mixing causes tough cookies. Aim for no lumps, gentle fold for best results.
- 💡 Granulated sugar coating? Crucial for crunch. Coarse works best. Keep edges from browning too fast. Smooth baking sheets save hassle. Parchment or silicone mats help mold shape without sticking.
- 💡 Chocolate chunks? Press in right after baking—melts beautifully into centers. Avoid flattening; they need structure. The aroma fills kitchen; almond and orange together, mouthwatering. Let cool before storing or they stick.
Kitchen Wisdom
Can I use peanut butter instead?
Yes. Changes flavor, almond butter adds unique richness. Adjust based on preference. Or combine for fun twist.
Why do my cookies spread too much?
Likely too warm dough. Chill longer. Oven too hot? Maintain steady temp. Measure flour correctly; fluff before scooping.
Can I store these cookies?
Airtight at room temp works best—5 days max. Fridge makes them hard, reheat gently. Or freeze? Stays good for months; soften naturally.
What to do if dough is crumbly?
Add more wetness incrementally. Coconut oil shouldn't be melted; mix needs right consistency. Adjust based on texture; keep an eye.
