Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 3/4 cup (150g) light brown sugar, packed
  • 2 tbsp (16g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (60g) sliced almonds
  • 6 oz (170g) semi-sweet chocolate chips
  • 1 tbsp (14g) coconut oil

Instructions:

  1. Combine the butter and brown sugar in a small saucepan over medium heat. Stir constantly until the butter is melted and the mixture bubbles and smells nutty.
  2. Remove the saucepan from heat immediately. Note: This prevents the sugar from scorching.
  3. Whisk in the salt and vanilla extract.
  4. Fold in the flour and sliced almonds, stirring until the batter is a smooth, glossy mahogany color.
  5. Line a heavy duty rimmed baking sheet with non silicone parchment paper.
  6. Drop small, rounded teaspoons of batter approximately 3 inches apart on the baking sheet. Note: They spread a lot!
  7. Bake at 375°F (190°C) for 5–7 minutes until the edges are caramelized and mahogany colored.
  8. Immediately transfer cookies to a cooling rack. Note: This stops the cooking process instantly.
  9. Melt semi sweet chocolate chips with coconut oil in the microwave in 30 second bursts.
  10. Carefully sandwich the chocolate between two cooled cookies.