Skip to Content

CHOCOLATE CLOUDS COOKIES

CHOCOLATE CLOUDS COOKIES

I was reading through SARABETH’S Bakery Cookbook and came to a screeching halt! Well, I really just flipped the cookbook to this recipe, the cookie looked so yummy and I really wanted to start baking for Christmas. I like to deliver cookies early to friends, so it’s not stressful and I enjoy the baking time. Sarabeth said that she had stopped making these for her bakery and customers got irate, they wanted their favorite cookie back! I can see why, they are crunchy, almost meringue-like, the toasted almond slivers add a nice bite. These are my new addition to Christmas cookie platters!

CHOCOLATE CLOUDS COOKIES

CHOCOLATE CLOUDS COOKIES

CHOCOLATE CLOUDS COKIES
Makes about 3 dozen cookies

BAKERS NOTE: Place the dough about 3 inches apart on the half-sheet pans—they spread.

Ingredients

  • 1 1/3 cup superfine sugar
  • 1 1/3 cup packed light brown sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into ½-inch cubes
  • ¾ teaspoon pure vanilla extract
  • 2 large eggs, at room temperature, beaten
  • 2 cups unbleached all purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 2 cups (8 ounces) toasted sliced almonds
  • 2 cups (12 ounces) chocolate chips

Instructions

  1. 1. Position the racks in the center and top third of the oven and preheat to 350°F. Line 3 half-sheet pans with parchment paper. Rub the sugar and brown sugar together through a coarse wire-mesh wire sieve into a medium bowl; set aside. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute. Gradually add the sugar mixture, then the vanilla. Beat, occasionally scraping the bottom and sides of the bowl, until the mixture is pale yellow and light textured, about 5 minutes. Gradually beat in the eggs.
  2. 2. Sift the flour, baking soda, and salt together into a medium bowl. With the mixer speed on low, add the dry ingredients in three additions, mixing just until each addition is incorporated. Add the almonds and chocolate chips and mix just until combined. Empty the dough onto the work surface, and use your hands to thoroughly distribute the almonds and chocolate chips in the dough.
  3. 3. Using a 2-inch-diameter ice-cream scoop, portion the batter onto the prepared pans. Using the heel of your palm, slightly flatten each ball of dough. Bake two of the pans with the cookies, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are evenly golden brown,15 to 18 minutes. During the last 3 minutes, rap each pan on the rack. The cookies will deflate and their signature cracks will appear on the tops. Repeat with the third pan. Cool on the pans. (Store in an airtight container for up to 5 days.)

Recipe Adapted from the Sarabeth’s Bakery Cookbook

This post has been linked up to these wonderful blogs:
MMbadge2 

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Deanie Barcomb

Sunday 8th of December 2019

Want to try these...is it necessary to do the two racks? Could you do one at a time? Just wondering the purpose?

Nettie

Sunday 8th of December 2019

When you need to get two sheets done at once, here is a recipe for cookie success:

Place one sheet on the middle rack and one sheet on the top rack. Add two minutes to the total bake time. Switch the two sheets halfway through. So, if the recipe called for a 10-minute bake time, you’d bake the two sheets for 12 minutes total, swapping their location at the 6-minute mark.

If your sheets fit on your oven racks vertically (going from front to back of the oven on the rack), place one sheet on the left side of the oven and one sheet on the right side of the middle and top racks. This helps with air and heat circulation and will keep the tops of the cookies on both sheets and even golden brown.

If you just want to bake one sheet of cookies, place the baking sheet in the middle of the oven.

Jen

Monday 29th of October 2018

Added these to my Christmas baking list!

Nettie

Tuesday 30th of October 2018

Thank you Jen! They are our favorite!!

Nettie

Lorinda McKinnon

Friday 22nd of August 2014

How incredible are these? I love this recipe, and can't wait to try it. Wowza.

nettiemoore11

Saturday 23rd of August 2014

Thanks Lorinda, they are the best evah! Nettie

Nibbles By Nic

Monday 9th of December 2013

Thank you so much Nettie!!! You are the best and these cookies look dynamite! Wish we lived closer to I could have a nibble or 10!!!! Warmest, Nic

nettiemoore11

Monday 9th of December 2013

Thank you Nic, you are such a doll!

Nettie

Mary Rowe

Monday 9th of December 2013

mine always deflated on theit own! I van bake anything ekse, but cookies! feel free to put me on your friend list for cookies! I do not have the equipment or the health anymore!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe