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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
Makes 2 dozen cookies
- 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)
- 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!