Ingredients:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon 1 salt
- 1 cup sliced almonds
For the Chocolate Coating:
- 1 cup semi-sweet chocolate chips
- 1/4 cup vegetable oil
Instructions:
Make the Cookies:
- Preheat oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add almonds: Stir in the sliced almonds.
- Shape and bake cookies: Drop by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until lightly golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Make the Chocolate Coating:
- Melt chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips and vegetable oil in 30-second intervals, stirring after each interval, until smooth.
- Dip cookies: Once the cookies are completely cooled, dip them one by one into the melted chocolate, coating them completely.
- Set cookies: Place the dipped cookies on a wire rack set over a baking sheet to allow the excess chocolate to drip off.
- Chill: Let the cookies chill in the refrigerator until the chocolate is set.
Enjoy! Store the cookies in an airtight container at room temperature.