Almond Chocolate Chip Cookies recipe
So, my love of marzipan continues. I just can’t help myself, I am a total almond addict and I should potentially seek help for my addiction. Instead of lashing out on treatment, I decided to indulge my love with these Almond and Chocolate Chip Cookies. They’re so delicious I fear these soft, chewy little numbers have only made matters worse.
The addition of a large chunk of marzipan to the dough to these cookies is a genius one. It not only adds a hint of almond, it gives a soft chewiness to every mouthful. The rest is simple; sugar, eggs and flour, then a generous sprinkle of dark chocolate chips. Dark chocolate is best here as the bitterness counteracts the sweetness and gives them a slightly more adult taste. That said, they were eaten in moments by adults and children alike and I had two while they were piping hot off the tray. Huge thanks, as always, to Food 52 for just being amazing.
These are subtle, chewy and divine. Everything a cookie should be; hoard the whole jar for yourself . Spoken like a true almond addict.
Note the half a block of marzipan needed for this recipe; I hope you can’t see the teeth marks in it. Missing in this line up is almond extract. This adds an extra touch of almond to the recipe, but it’s totally optional. You’ll need a tiny sprinkling of flaky sea salt for the tops, adding my favourite salt and sweet element to this already brilliant cookie.
Start by lining two large baking sheets and pre heating your oven to 160 degrees fan assisted. For these cookies you can use your stand mixer or a bowl with hand whisk or spoon. Break the marzipan into chunks then add to the bowl with the soft butter. Beat until combined.
Beat in both sugars.
Then drop in the eggs one at a time along with the vanilla and almond extracts. Beat well until you have a smooth-ish batter.
Weigh the flour then mix in the salt and bicarbonate of soda. Gradually, to avoid a flour snowstorm, add the flour and mix until you have a soft dough.
In a final flourish fold in the dark chocolate chips until well combined.
Using a small ice cream scoop or tablespoon, scoop walnut sized balls of cookie dough onto your lined trays. You may need to cook in two batches. Or freeze the second half of the dough for later.
Sprinkle the tops with the tiniest bit of flaky sea salt then pop into your pre heated oven for a scant 10 to 12 minutes. The Almond Cookies should be just golden but still soft in the middle and smelling absolutely irresistible.
Try and show a modicum of restraint *unlike me* and allow the cookies to cool on the tray to firm up a touch before you tuck right in.
These Almond Chocolate Chip Cookies are huge nutty reward for very little effort. And with the woeful forecast for the May Bank Holiday weekend, I suggest making a batch of these and eating them in the warm.
Almond Chocolate Chip Cookies recipe
Makes plenty, at least 36
You will need a stand mixer or a bowl with a hand whisk or spoon
225g soft butter
115g caster sugar
90g soft brown sugar
1 teaspoon vanilla
1/2 teaspoon almond extract, optional for extra almond flavour
340g plain flour
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
250g dark chocolate chips
A sprinkle of sea salt for the tops of each cookie
Pre heat your oven to 160 degrees fan assisted and line two large baking sheets with baking paper.
In your stand mixer or bowl with a hand mixer and a spoon break up the marzipan in pieces, add the soft butter then beat until well mixed and combined. Add both the caster and soft brown sugars and beat again until lighter in colour and texture.
Add the eggs, one at a time, along with the vanilla and optional almond extract until you have a smooth-ish batter. Mix the flour, bicarb and salt then gradually fold in the flour a little at a time until you have a soft dough. Fold in the chocolate chips.
Using a small ice cream scoop or tablespoon, scoop balls of dough onto your lined baking sheets. Sprinkle the tops with a tiny bit of flaky sea salt. Bake for a scant 10 to 12 minutes or until the cookies are just golden brown while still soft in the middle. Leave to cool before devouring. Any leftover cookies will keep in an airtight tin for 3 to 4 days.
The uncooked dough freezes well for future cookies another day.