In search of something different from the usual chocolate chip, I saw this recipe on the nest and was immediately drawn to it. I have to bring something to a potluck tomorrow and the old Japanese ladies are always clamoring for “American style” cookies, so I thought I’d give these a try. As usual, we couldn’t get one of the ingredients – almond extract – so I just used vanilla instead. Even though they’re less “almondy” than they should be, they turned out great! I’ll definitely be using this recipe again.
2 1⁄4 cups flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup (230 grams) butter, softened
1 1⁄2 cups sugar
1 1⁄2 teaspoons vanilla extract
8 ounces white baking chocolate, coarsely chopped
1 1⁄3 cups slivered almonds
- Mix flour, baking soda and salt in medium bowl; set aside.
- Beat butter and sugar in large bowl until light and fluffy. Add eggs and vanilla; beat until well blended.
- Gradually beat in flour mixture until well mixed. Stir in chocolate and almonds.
- Drop by heaping tablespoonfuls 2 inches apart onto ungreased baking sheet.
- Bake in preheated 375°F (190 C) oven for 10 minutes or until edges are lightly browned (12 minutes in a Japanese oven).
- Cool on baking sheet 1 minute. Remove to wire racks; cool completely.
Have you ever seen a Japanese oven? It doesn’t look like an oven, does it. Well, this is what I have to work with. It’s actually a microwave too! I don’t really like this oven. It’s small (I can only bake 9 cookies at a time), the buttons are hard to read, and it doesn’t brown things very well. I always have to add more minutes to the cooking time!
Yeah, it took me a while to figure all that out. It appears to have special settings for potato croquettes, milk and tempura shrimp. How specific!
And here’s the teeny tiny Oishii kitchen! Can you believe that’s our stove in the far left corner!?