Directions
Brown the butter over medium heat; remove from heat 3 minutes after it stops crackling. Transfer to a heat-safe bowl.
Add the white and brown sugars to the butter and mix. Set aside to cool (15-20 minutes).
Sift the flour and remeasure. Combine the flour, baking soda, and salt in a separate bowl.
Once the butter and sugar mixture has cooled, mix in the eggs, almond extract, and vanilla extract.
Add the dry ingredients 1/2 cup at a time to the wet mixture and fold in. Add the pretzels, Almond ROCA, chocolate chips, and sliced almonds.
Set oven to 350°F.
Let the dough cool for 30 minutes (or refrigerate up to 72 hours).
Line a baking sheet with parchment.
Form 3-tablespoon-size balls of dough and place 5 inches apart on the baking sheet.
Bake for 9-12 minutes, until the edges are browned and the middle is still soft.
Ingredients
2 1/2 cups all-purpose flour
3/4 cup white sugar
3/4 cup dark brown sugar
1 cup browned butter
2 eggs, room temperature
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp salt
1 1/2 tsp baking soda
3/4 cup chopped Almond ROCA
3/4 cup semi-sweet chocolate chips
3/4 cup broken pretzels
1/2 cup sliced almonds
Created by
Janet Harmon
Need some ROCA?
Classic Almond ROCA Buttercrunch combines premium California almonds and pure vanilla with fresh local butter and our Signature Blend of cocoa beans for an irresistible taste sensation of buttery goodness.
Buttercrunch toffee center with almonds, covered in our Signature Blend of cocoa beans and almond pieces.
