The Almond Lover's Chocolate Chip Cookie

By Posie (Harwood) Brien
September 2, 2016
7 Comments


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

Ingredients

  • 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)

Directions

  1. Preheat the oven to 350°F.
  2. 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.
  3. Add sugars and mix well. Add the eggs, one at a time, and the vanilla extract, and mix until smooth and well-combined.
  4. Whisk together the flour, baking soda, and salt, and add to the wet ingredients. Stir until just combined.
  5. Stir in the chocolate chips.
  6. Drop the dough in heaping spoonfuls onto parchment-lined baking sheets. Sprinkle the tops with flaky sea salt (optional!).
  7. 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.
  8. Remove from the oven and let cool for a few minutes on the pan before transferring to a wire rack to finish cooling.

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Reviews (7) Questions (0)

7 Comments

chez_mere June 11, 2018
Added some dried cranberries for kicks and giggles. The cookies got a little crumbly after 4 days, but still tastes delicious!
 
Becky B. December 16, 2017
I subbed out the butter with a culture vegan spread and I used a gluten free baking flour. The cookies spread out nicely and crisped on the edges, better than using real butter!
 
J April 20, 2017
I keep a batch of these in my freezer (I've made 4 or so now). They actually microwave great in a ramekin.
 
Sophia H. November 11, 2016
These are good, but for the high increase of cost for almond paste they really fell short on almond flavor, and I added extra almond extract, it was only a hint of almond. Also I guess I expected more chew to the cookie, but these are much more cakey, I would make them again, but drastically alter the recipe to create a chewy, and more pronounced almond flavor. Maybe with melted butter, homemade almond paste and replacing some of the flour with almond meal, but add is they are not worth the extra expense.
 
Kristin September 20, 2016
2nd batch and so good. I use bread flour and refrigerate for @ least 24 hours. Addictive
 
Diane September 15, 2016
These are sooooo yummy....but you must make really large cookies! I got almost 5 dozen from this recipe!
 
Cindy September 15, 2016
Most delicious chocolate chip cookie I have tasted!