Chocolate Chip Cookies with Honey-Roasted Almonds and Chile

cooking.nytimes.com

Debbie Fenner

subheading: FOR THE DOUGH:

1 ¾ cups/225 grams all-purpose flour

¼ cup/30 grams whole-wheat flour

¾ teaspoon baking soda

¼ teaspoon baking powder

½ cup/115 grams unsalted butter (1 stick), at room temperature

1 ⅔ cups/365 grams light brown sugar

1 teaspoon fine sea salt

⅓ cup/80 grams unsalted creamy almond butter

1 large egg plus 1 large yolk

1 tablespoon honey

1 cup/170 grams milk chocolate chips (or roughly chopped milk chocolate bar, disc or fèves)

1 cup/140 grams honey-roasted almonds, roughly chopped

subheading: FOR THE COATING:

¼ cup/50 grams natural or organic cane sugar (or regular granulated sugar)

¼ teaspoon gochugaru (Korean red-chile flakes) or similar mild flaky chile, such as Aleppo or silk chile

¼ teaspoon ground cinnamon

Flaky sea salt

Directions at cooking.nytimes.com

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