Step 1

Turn on the oven at 350°F (180°C).

Step 2

Butter or spray cookie sheets and line them with parchment paper.

Step 3

In a large bowl mix ½ cup unsalted butter, ½ cup almond butter, ½ cup white sugar and ½ cup brown sugar until creamy. You can use an electric mixer or a hand whisk.

Step 4

Add 1 egg, ½ teaspoon vanilla extract and mix well.

Step 5

Add the sifted dry ingredients (1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt) in 2 or 3 additions, and mix until well integrated. You can sift them before or have the ingredients measured and sifted directly over the butter mixture (my choice).

Step 6

Add ⅔ cup semisweet chocolate chunks or dark chocolate chips and stir to mix. At this point, you can cover the bowl and take it to the fridge for 1 or 2 hours, or you can scoop and bake the cookies directly, without the extra chill.

Step 7

Scoop spoonfuls of the cookie batter on the prepared baking sheets 1 to 2 inches apart. Slightly flatten them with your fingers.

Step 8

Bake for about 12 minutes or until they are beginning to brown but still a little soft in the center.

Step 9

Let them cool for about 10 minutes on a wire rack, carefully lift them with a spatula and let them cool completely. They are amazing white still warm.

Step 10

Keep in cookie jars or metal tins.