Ingredients
¾cupalmonds,sliced
2cupsall-purpose flour,scoop and level to measure
¼salt,plus ⅛ tsp
1cupunsalted butter,halfway softened
1 ½cuppowdered sugar,divided
1 ½tspvanilla extract
1cupchocolate chips,mini
Preparation
Preheat oven to 375 degrees F. Grind almonds in a food processor to tiny bits, then set aside. In a mixing bowl whisk together flour and salt, then set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and ½ cup of powdered sugar until combined, with the mixture not pale and fluffy, but just blended and slightly creamy.
Mix in vanilla, then with mixer set on low speed, slowly add in flour and salt mixture and mix just until combined.
Add in chocolate chips and almonds and mix to evenly distribute. Fold batter with a spatula if needed to gather nuts from bottom.
Scoop dough out 1 tablespoon at a time and roll into a ball. Transfer dough balls to an ungreased cookie sheet, fitting about 16 per sheet and spacing evenly apart.
Bake in preheated oven for 10 to 12 minutes until bottoms are lightly golden brown. Let cool for just a few minutes, until they are cool enough to handle, then pour remaining 1 cup of powdered sugar into a small mixing bowl.
Dip and roll cookies in powdered sugar to get a light coating then transfer to a wire rack to cool completely. Repeat process with remaining cookie dough.
Once cookies are cool, roll again in powdered sugar, this time giving them a thicker coating.
Serve and enjoy!
