The Almond Lover'S Chocolate Chip Cookie Recipe

Name: The Almond Lover'S Chocolate Chip Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

1
Preheat the oven to 350u00b0F.
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.

1747

kcal

Calories

106

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces almond paste, 1 cup butter, softened (2 sticks), 1/2 cup granulated sugar, 1/2 cup firmly packed brown sugar, and more.

Yes, The Almond Lover'S Chocolate Chip Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The Almond Lover'S Chocolate Chip Cookie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions