Walnut Chocolate Chip Cookies
4 oz. unsalted butter, at room temperature
2 oz. The Tasteful Olive Roasted Walnut gourmet oil
3 oz. dark brown sugar
4 oz. granulated white sugar
1 large egg
1/2 t. almond extract
3 1/2 oz. almond meal (flour)
4 1/2 oz. all purpose flour
1/2 t. baking soda
1/2 t. baking powder
1/4 t. salt
6 oz. dark chocolate chips
2 oz. toasted walnut pieces
Preheat oven to 325 degrees. Prepare a cookie sheet with parchment paper. Whip butter and oil (with paddle attachment for stand mixer, if you have) until smooth, light and fluffy. Add sugars and whip on medium speed for 2 minutes. Scrape down bowl then whip on high for 2 minutes, until mixture doubles in size. Add in egg and whip on medium-high for one minute. Add almond extract and mix for only 2-3 turns until just combined. Remove bowl from mixer and scrape paddle. Add in almond meal, flour, baking soda, baking powder, and salt, stirring by hand using rubber spatula and gentle motions. When flour is almost combined, add in chocolate chips and walnuts, stirring until combined.
Portion dough onto cookie sheet using spoon or small ice cream scoop. Chill in refrigerator for 10-15 minutes, or until dough is quite firm. Bake for 10 minutes or until just set and browned on the outside. Let cool before handling as they will be gooey.
