Almond Chocolate Chip Cookies
These Chocolate Chip Cookies explode with chocolatey goodness in every bite. The addition of almond extract leaves you wondering about its indescribable flavor.
Servings: 28 cookies
Calories: 224kcal
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 1 ¼ cups light brown sugar lightly packed
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- ¾ cup milk chocolate chips
- ¾ cup dark chocolate chips
- 4 ounces semi-sweet chocolate baking bar chopped
- flaky sea salt for sprinkling
Instructions
- In a mixing bowl, whisk the flour, baking soda, baking powder, and salt together. Set aside.2 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon Kosher salt
- In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 2 minutes.1 cup unsalted butter, ¾ cup granulated sugar, 1 ¼ cups light brown sugar
- Add the egg, egg yolk, and extracts and mix until well incorporated. Slowly add the flour mixture and blend until incorporated. Fold in the chocolate chips and chocolate chunks.1 large egg, 1 large egg yolk, 1 teaspoon pure vanilla extract, 1 teaspoon pure almond extract, ¾ cup milk chocolate chips, ¾ cup dark chocolate chips, 4 ounces semi-sweet chocolate baking bar
- Using a two-tablespoon cookie scoop, portion the dough onto a parchment-lined baking sheet. Chill for 30-45 minutes, or overnight.
- Preheat oven to 375℉.
- Transfer the cookie dough to another parchment-lined baking sheet, spacing the dough three inches apart. Bake cookies for 9-13 minutes until lightly brown around the edges. The middle of the cookies will look slightly underdone, but they will set up as they cool. Sprinkle with flaky salt, if desired. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a cooling rack.
- Store in an airtight container for 3-4 days.
Notes
To freeze cookie dough, portion it with a cookie scoop onto a parchment-lined baking sheet and freeze until firm, about 30 minutes. Then, transfer the dough to a zipper-top freezer bag and store it for up to 3 months.
To bake frozen dough, place it on a parchment-lined baking sheet and bake as directed in the recipe, allowing for a few extra minutes of baking time.
To freeze cookies, allow them to cool completely. Transfer to a zipper-top freezer-safe bag and store for up to one month. To serve, thaw the cookies at room temperature.
Check out all my cookie tips for the best batch, including additional tips for storing and freezing.
Nutrition
Calories: 224kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 208mg | Potassium: 95mg | Fiber: 1g | Sugar: 18g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
