Author Notes: A clever trick for changing up your chocolate chip cookie routine: Add almond paste to the dough. It yields a cakey but exceptionally chewy cookie with a not-too-strong almond flavor. Lovers of marzipan, this recipe (from the Solo Foods archives) is for you. —Posie (Harwood) Brien
Makes: 2 dozen cookies
ounces almond paste
cup butter, softened (2 sticks)
cup granulated sugar
cup firmly packed brown sugar
teaspoon vanilla extract
cups all-purpose flour
teaspoon baking soda
ounces semisweet chocolate chips
Flaky sea salt, for finishing (optional)
- Preheat the oven to 350°F.
- Chop the almond paste up into small pieces. Add the almond paste to a large bowl with the butter. Cream until light and fluffy and well-combined.
- Add sugars and mix well. Add the eggs, one at a time, and the vanilla extract, and mix until smooth and well-combined.
- Whisk together the flour, baking soda, and salt, and add to the wet ingredients. Stir until just combined.
- Stir in the chocolate chips.
- Drop the dough in heaping spoonfuls onto parchment-lined baking sheets. Sprinkle the tops with flaky sea salt (optional!).
- Bake for 12 to 15 minutes, or until the cookies are just turning golden brown on the edges and still feel and look soft on top.
- Remove from the oven and let cool for a few minutes on the pan before transferring to a wire rack to finish cooling.
- This recipe is a Community Pick!