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It's hard to beat a very good classic chocolate chip cookie. In its simplest form, it's a dessert that pleases pretty much everyone. But that doesn't mean you shouldn't riff on the basic formula. Variety is the spice of life, and the more excellent dessert recipes one has, the better.
We've shown you some great twists on chocolate chip cookies before: salted, crispy with oatmeal, vegan, and whole wheat to name a few. You can turn your cookie into a cake, bake it in a skillet and top it with ice cream, or get in the fall spirit and add pumpkin.
But let me ask you this: Do you like almond croissants? Do you have trouble restraining yourself around marzipan? Could you eat frangipane tarts every night? If so, then you must try this chocolate chip cookie recipe, which comes from the Solo Foods recipe archives. Before creaming together the butter and sugar, you add an entire can of almond paste to the bowl.
The result is a classic chocolate chip cookie with a cakier, chewy texture. It has a fairly strong almond flavor, but it doesn't overpower the chocolate. It's an easy one-bowl recipe (you don't even need a mixer, although it requires a bit of elbow grease to stir together the butter and almond paste), and it's excellent for an afternoon snack or as a back-to-school lunch treat if you're looking to branch out from the same old cookie recipes.
Until I can master an almond croissant with a chocolate chip cookie folded inside, by some miracle of physics (I'll work on this, I promise!), this is the next best thing.
- 8 ounces almond paste
- 1 cup butter, softened (2 sticks)
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 12 ounces semisweet chocolate chips
- Flaky sea salt, for finishing (optional)
Tell us about the craziest, farthest-from-classic chocolate chip cookie you've ever had in the comments.