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
2 dozen cookies
butter, softened (2 sticks)
firmly packed brown sugar
2 1/2 cups
semisweet chocolate chips
Flaky sea salt, for finishing (optional)
In This Recipe
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.