Products:
KitchenAid® 7 Quart Bowl-Lift Stand Mixer: https://amzn.to/3tMreSn
KitchenAid Sifter and Scale attachment: https://amzn.to/3T8lYTU

Disclaimer: These are Amazon affiliate links, and I may earn a commission from your purchases, at no extra cost to you. Thanks for your support!

Cloud Cookies by @sarabethsnyc (instagram)
Ingredients:
- 1 ⅓ cup superfine sugar
- 1 ⅓ cup packed light brown sugar
- 1 cup (2 sticks) unsalted butter, at room temp, cut into ½ in cubes
- 2 large eggs, at room temp, beaten
- 2 cups unbleached all-purpose flour
- ¾ tsp baking soda
- ¼ tsp fine sea salt
- 2 cups toasted sliced almonds
- 2 cups chocolate chips
.
Directions:
1. Position racks in center and top third of oven and preheat to 350°. Line three half-sheet pans with parchment paper.
2. Rub sugar and brown sugar together through a coarse wire-mesh sieve into a medium bowl; set aside. (You can use your @kitchenaidusa Sifter + Scale attachment here on white sugar!)
3. Beat butter in the bowl of your KitchenAid 7 Qt Bowl Lift Stand Mixer fitted with the paddle attachment on high speed until smooth, ~1 min. Gradually add sugar mixture, then vanilla. Beat, occasionally scraping the bottom/sides of the bowl, until mixture is pale yellow and light textured, ~5 mins. Gradually beat in eggs.
4. Sift flour, baking soda & salt together into a medium bowl. With mixer on low, add dry ingredients mixing just until each addition is incorporated. Add almonds and chocolate chips and mix until just combined.
5. Using a 2 inch diameter ice cream scoop, portion the batter onto the prepared pans and slightly flatten each ball of dough. Bake two of the pans of cookies, switching position of the pans from top to bottom and front to back about halfway through baking, until cookies are evenly golden brown, ~15-18 mins. During the last 3 mins, rap each pan on the rack. The cookies will deflate and their signature cracks will appear on the tops. Repeat with third pan. Cool on pans.
6. Yum!

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