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Almond chocolate chip cookies

These aren’t your standard chocolate chip cookies! They’re made with almond paste so they have an amazing yet subtle almond flavour that is incredibly addictive. Plus, they actually have chocolate chunks instead of chocolate chips so you can bite into those luscious pools of chocolate!



You can easily make half the recipe if you don’t want to make too many cookies, but I recommend making the whole recipe and freezing some of the pre-portioned cookie dough balls so you can pop some into the oven (straight from the freezer!) any time you have a sudden cookie craving.



While I suggest using chopped chocolate in these, you can absolutely use chocolate chips if that’s what you have available. If you’re going to use chocolate chips, the equivalent to what’s listed below would be about 1 1/2 cups of semi-sweet chocolate chips, but I won’t tell anyone if you want to add more in. There is no limit on chocolate chips!



Once you give these a try, they’ll become a staple in your household, and your friends and family will constantly be asking for them. Good thing they're super easy to whip up and you can prepare them in advance!




Ingredients:

  • 230 g (1 cup) unsalted butter, room temperature

  • 200 g almond paste

  • 200 g (1 cup) granulated sugar

  • 100 g (1/2 cup packed) brown sugar

  • 2 tsp vanilla extract

  • 2 eggs

  • 400 g all purpose flour

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tsp salt

  • 225 g (8 oz) roughly chopped semi-sweet chocolate

Instructions:

  1. Break almond paste into pieces. Mix together butter, almond paste, and sugars until well combined then beat on medium until light and fluffy (about 2 minutes on medium).

  2. Add in vanilla and egg, mix for 30 seconds on medium then scrape down the bowl and mix for another minute on medium.

  3. Sift flour, baking soda, baking powder, and salt into other ingredients and mix together by hand with a rubber spatula or on low (but beware of flying flour!).

  4. Mix in chopped chocolate.

  5. Transfer cookie dough to an airtight container and press plastic wrap directly onto surface of cookie dough before closing the container. Rest in the fridge overnight. This step isn’t absolutely necessary, but it will develop the flavours and make your cookies extra delicious!

  6. Preheat oven to 350°F and line baking sheet with parchment.

  7. Portion out cookie dough using a medium cookie scoop (1 1/2 tbsp) and place them onto prepared cookie sheet*, 2 inches apart because they’ll spread a bit.

  8. Bake cookies 9-11 minutes until edges are just starting to get golden.

Notes:

*At this point, you can freeze your portioned cookie dough to bake another day. Place the baking sheet with portioned cookie dough into the freezer for a few hours. Once they’re frozen, transfer the cookie dough into a freezer bag. These can be baked at 350°F straight from frozen, they’ll just take about 2-3 minutes longer than if you hadn’t frozen them.



Tried this recipe? I'd love to see what you made - tag me in your photos with @bronzebakery!


Want to see more of what I'm baking? Check me out on Instagram!


#cookies #dessert #recipe #chocolate #chocolatechunk #chocolatechip #almond #almondpaste


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