Chocolate Cloud Cookies aka Chocolate Clouds
Adapted from Sarabeth's Bakery recipe, these are chocolate chip cookies with sliced almonds, chocolate chips and lots of sugar.
Servings 36
Cost 5
Ingredients
- 1 ⅓ cup superfine sugar (235 grams)
- 1 ⅓ cup packed light brown sugar (260 grams)
- 2 sticks unsalted butter, cut into cubes (room temperature) (I actually used salted) (230 grams)
- ¾ teaspoon vanilla
- 2 large eggs, at room temperature and beaten
- 2 cups unbleached all-purpose flour (240 grams)
- ¾ tsp baking soda
- ¼ tsp fine sea salt or up to ½ teaspoon
- 2 cups toasted sliced almonds, don't leave any out
- 2 cups chocolate chips (Ghirardelli Bittersweet)
Instructions
- Preheat to 350°F. Line three half-sheet pans with parchment paper.
- Rub sugar and brown sugar together through a coarse wire-mesh sieve into a medium bowl; set aside. Note: I did this and it didn't do much since my brown sugar was already soft and lump-free.
- Beat butter on high speed for 1 minute in the bowl of a stand mixer fitted with the paddle attachment. Gradually add sugar, then vanilla. Beat for another 5 minutes, scraping bowl often, until mixture is lightens in color. Gradually beat in the eggs.
- Sift flour, baking soda & salt together into a medium bowl. With mixer on low, add dry ingredients mixing just until each addition is incorporated. Add almonds and chocolate chips and mix until just combined.
- Portion the batter with a 2-inch diameter cookie scoop spacing 3 inches apart. Flatten tops just slightly for even baking. These spread quite a bit. Bake for 15 to 18 minutes one sheet at a time or you can bake two sheets at at time using the bottom and middle racks and switching racks halfway through. Also, rotate the pan (or pans) halfway through. t The cookies will deflate and their signature cracks will appear on the tops.
- Let the cookies cool for about 5 minutes directly on the pan, then transfer to a wire rack to finish cooling.