Sweet Melissa Sundays

How sweet it is! (SMS: Chocolate Chip Cookies with Toasted Almonds)

Posted on: June 14, 2009


Chocolate Chip Cookies with Toasted Almonds

Chocolate Chip Cookies with Toasted Almonds

Hi, all you wonderful SMS’ers!  It’s Elyse here.  Our fearless and fabulous leader Lorelei (of Mermaid Sweets) may or may not be rockin’ and  rollin’ out on the high seas right now (okay, that’s a round-about way of saying, lucky Lorelei spent last night cruisin’ (and sleeping) on a boat!).  So, she graciously asked my land-bound self to put together this post.  Um, but of course!  (I’d like to throw out a quick thanks to Lorelei.  Week after week, she makes this awesome baking group come alive.  Thanks to her master coordination skills (and slight anal retentiveness), we all get to participate in this wonderful group.  So, thanks, Lorelei, for making all this happen.  And thanks SMS’ers; getting to read your blogs each week is truly a pleasure.)


Melissa's first copy of her own book!

Melissa's first copy of her own book!

As you all know, this is a super special week for Sweet Melissa Sundays.  We have been steadily baking our way through the wonderful Sweet Melissa Baking Book, and now we get to reap a super sweet reward for our diligent baking.  You see, we have a celebrity in our midst!  That’s right: Melissa herself–THE Melissa–chose this week’s recipe.  Melissa, thank you so much for taking the time from your busy schedule to select this week’s recipe and to bake along with us.  We can’t rave enough about your book: your recipes are fabulous and heart-felt–not to mention, they all yield divine treats.  It is such an honor to have you baking along with our group!  We hope you’ll come back to bake with us often!  And now, onto the delectable Chocolate Chip Cookies with Toasted Almonds (p.58)…after a few words from baker extraordinaire, Melissa Murphy!   ~Elyse, Confectionary Creations

Cookies 2

It is thrilling for me to have you all blogging about my book,  I feel so honored!   However, when Lorelei told me you wanted me to demo the chocolate chip cookie recipe, I felt like I got off easy!!  Turns out , it was the perfect day for an easy recipe.  I spent the entire day out in the rain, and got home 6 hours later than expected. Knowing that I only needed to bake these cookies when I got home was a blessing, and something to look forward to.

At Sweet Melissa’s I usually leave out the toasted almonds, due to nut allergies, and I miss them everytime I do.

I think it must be impossible to over-toast the almonds, for as soon as you say “mmmm, that smells so good, what is that?”  It’s time to pull them from the oven.   The toasty aroma sets the mood for the yumminess to come.

I like to use callebaut semi sweet pistoles (#835) for my cookies. 

These make fantastic ice cream sandwiches!

Chocolate Chip Cookies with Toasted Almonds, p.58

Makes 24 Cookies

1/2 cup whole natural almonds, toasted (See below)

10 TBS unsalted butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1/2 tsp pure vanilla extract

1 large egg

1 2/3 cups AP flour

3/4 tsp baking soda

1/4 tsp salt

8 oz. best-quality semisweet (58%) chocolate, coarsely chopped into 1/4- to 1/2-inch chunks

Before you start

Position a rack in the center of your oven.  Preheat the oven to 350 degrees F.  Line two cookie sheets with parchment paper.

(1) Roughly chop the almonds into large pieces.

Coarsely chopped almonds...

Coarsely chopped almonds...

(2) In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar, brown sugar, and vanilla until fluffy, about 3 minutes.  Add the egg and beat for another minute.

Creamed butter, sugars, and egg...

Creamed butter, sugars, and egg...

(3) In a separate bowl, whisk together the flour, baking soda, and salt.

(4) With the mixer on low speed, add the flour mixture in three batches, mixing until no flour is visible after each addition.  Scrape down the sides of the bowl.

(5) Remove the bowl from the mixer.  Stir in the almonds and chocolate.  Refrigerate the dough until firm, about 1 hour.  (If you’re really impatient or hungry, spread out the dough on a tray or cookie sheet, lay a sheet of plastic wrap flush against the surface of the dough, and freeze so it chills up fast.)

A quick freeze before "logging"...

A quick freeze before "logging"...

(6) Once the dough has chilled, turn it out onto a clean work surface and divide it in half.  Roll each half into a log about 12 inches long.  Refrigerate the logs for at least 30 minutes before slicing.  (At this point, you can wrap the logs tightly in plastic wrap and then aluminum foil and freeze for up to 1 month.)

"Logging" it up...

"Logging" it up...

(7) Cut the logs into 1-inch slices, and place them about 1 1/2 inches apart on each cookie sheet.  Bake for 13 to 14 minutes, or until the centers no longer have a glossy look of raw dough.  They should be chewy, so do not overbake.

Heading for the oven...

Heading for the oven...

The magic happening...

The magic happening...

The cookies can be stored in an airtight container at room temperature for up to 3 days.  For longer storage, refrigerate in an airtight container for up to 5 days, or freeze for up to 3 weeks.  Do not uncover before defrosting.

To toast nuts

Preheat the oven to 350 degrees F.  Spread the almonds (or other nuts) in a single layer on a cookie sheet.  Bake for 10 to 12 minutes, or until lightly gold and you can smell them.  Remove to a wire rack to cool.


19 Responses to "How sweet it is! (SMS: Chocolate Chip Cookies with Toasted Almonds)"

[…] graciously posted the recipe on SMS’s home page, so check it out! And don’t forget to take a look at all the other fabulous cookies […]

Thank you for posting Melissa! And, thank you for the wonderful cookbook!

Thanks so much Melissa and Elyse!

Thanks for picking this week’s recipe, Melissa. I hope you can find time to stop by from time to time :o) We’re having a lot of fun baking from your book. Also a big thanks to Lorelei for organizing this baking club.

[…] you believe Melissa Murphy herself chose this week’s recipe? Head over to the SMS site to read all about it, and don’t forget to check out the SMS […]

Thanks Melissa for joining us this week! What a treat for us! And thanks for all of the fabulous recipes in your book; I keep thinking we must just be on a delicious streak, but every week, we find another amazing recipe!!

Love your book, love your recipes! Thanks for a great pick!

Melissa, thank you for hosting this week and for your fantastic cookbook. These cookies really brought out the cookie monster in me – I loved them!

I’m not part of the baking group, but I love seeing everything everyonein the group does each week. My favorite thing ever is choc chip cookies. Can’t wait to try these!

Thank you for hosting this week Melissa! I’m so thrilled to have found your chocolate chip cookie recipe – it’s my new favorite and I know I’ll be making them every time a craving strikes! 🙂

Thanks for joining us this week, Melissa! How exciting! 🙂

These were so yummy that I even forgot to take a picture of them before they were all gone. Thanks for the great book and it is so fun to have you host.

[…] they can’t stand chocolate chip cookies?  Also, if you check the SMS home page, you can seem Melissa’s post on these!  Thanks so much, Melissa, for baking with us this week!  It’s pretty much the […]

Wow how sweet to have Melissa join us this week! It’s so fun baking through your cookbook and looking at all the yummy pictures. Thanks for joining us!

mmmmmm…your cookies look amazing! I am gonna have a go at making these…thx for posting 🙂

[…] Sweet Melissa Sunday’s recipe is actually her famous Chocolate Chip Cookies with Toasted Almonds. I just left out the almonds in case anyone at the launch party had a nut allergy. I’ve actually tried this recipe with salted macadamia nuts and it was VERY delicious.  Not too sweet, but flattened out like paper. I’m not sure if the butter wasn’t completely at room temperature, but it tasted great with its chewiness and crispness just on the edges. Jeh and my dad LOVED it that way. When I made this recipe for the launch party, it came out the way I was hoping for (not flat as paper). Although, I noticed that I wasn’t as crazy for them this time. I’m not sure if it’s because the Macadamia Nuts really made a difference, or if its because it wasn’t deliciously chewy like when it was flat as paper. The taste is still good, its just lacking the chewiness I was expecting from the first time I made them. (Photography by Cori Dang) […]

[…] to skip this week’s recipe and traveled back in time to June 14th, 2009 when the recipe was Chocolate Chip Cookies with Toasted Almonds chosen by the Sweet Melissa […]

[…] selected by none other that Melissa Murphy herself, author of the Sweet Melissa Baking Book.  Click here for the recipe and to read about her baking along with […]

[…] graciously posted the recipe on SMS’s home page, so check it out! And don’t forget to take a look at all the other fabulous cookies […]

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This blog is a baking group using The Sweet Melissa Baking Book. We are in no way affiliated with Melissa Murphy or her bakery Sweet Melissa Patisserie. We're just fans of the cookbook and bakery!

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