The world is a different place these days and with that we are all trying to adjust to the current, new normal. Keeping the kids active and their minds stimulated is a must. Not only for their wellbeing but yours to, mamas! After all we are all just trying to stay sane.
So we’ve been experiencing with crafts, organizing, and things in the kitchen. My fave is the kitchen because, let’s face it, what else do we have to do in all this extra time besides eat. I can name plenty of things but this mama loves some good sweets.
The girls and I experimented with this recipe since we were missing some of the key ingredients. I may or may not have stolen a few pieces of their Easter chocolate in place of the chocolate chips we didn’t have. Oops.. but they’ll be just fine without eating an entire bunny chocolate in one sitting.
What we wanted to make was Chocolate Chip Cookies but what we came out with after all the substitutions we had to make was more like a cross between a chocolate chip cookie and an Italian pignoli cookie. If you grew up with an Italian grandmother, you’ll know exactly what a pignoli cookie is. If not, its one of the cookies I most looked forward to on holidays as a kid. With a distinct almond flavor, crips, flakey outer layer, and a soft chewy center. Delish!!
Chocolate Chunk Almond Cookie
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup Crisco vegetable shortening
- 3/4 cup light brown sugar, packed
- 2/3 cup granulated sugar
- 2 tsp almond extract (not a fan of almond substitute with vanilla extract)
- 1 large egg
- 2 cups chocolate (just throw whatever chocolate you have in)
Preheat oven to 350 degrees. In large bowl mix together dry ingredients; flour, baking soda, salt, brown sugar, and granulated sugar. Add shortening (we were out of butter), almond extract (or vanilla, whichever you choose. We had to improvise since we had nada on the vanilla extract), and egg. Mix all ingredients with a mixer on low until combined. Stir in chocolate. You could easily use 2 cups of chocolate chips here but again we were lacking some ingredients and instead used mini Cadbury eggs and a crushed up chocolate bunny. Scoop out dough using a spoon and form into cylindrical shapes. Almost like a marshmallow shape. Place on non stick pan about 3 inches apart. Back for 10-12 minutes or until edges just begin to turn golden. Remove from oven and let cool about 10-15 minutes before transferring. Enjoy!