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Chocolate Almond Molasses Chews

Warm and gooey, nothing says welcome home from a hard day at school (or work) like cookies fresh from the oven. Pour some milk and relax!

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Preheat oven to 350°. Line baking sheets with parchment paper.

Cream butter, brown sugar, and molasses with a mixer on medium speed until smooth, 5 minutes.

Combine eggs and vanilla; beat into creamed mixture in two additions until incorporated.

Whisk together flour, ginger, cinnamon, and salt; blend into butter mixture in three additions until combined.

Stir in 113 cups chocolate chips and 12 cup almonds. Scoop dough with #40 scoop (about 112 Tbsp.) onto prepared baking sheets. Bake cookies until edges are set and centers are no longer shiny, 12–14 minutes. Let cookies cool on baking sheet, 5 minutes, then transfer to a rack.

Melt remaining chocolate chips and drizzle over cooled cookies; chop remaining 12 cup almonds and sprinkle over the tops.

Nutritional Facts

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