Chocolate Chip Cookies with Almond Extract

I’ve had so much fun over the last few days baking up a storm and sharing the details on Instagram. Many of you asked me for the recipe, so here it is! Below, I included some baking tips to guarantee that you bake the perfect cookie every time. My absolute secret ingredient is this almond extract. If you watched my @thegirlfromnyc Instagram stories, you’ll know my boys decimated the cookies in a few hours! They’re that tasty!

Chocolate Chip Cookie Recipe

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

3/4 cup (160 grams) firmly packed light brown sugar

2 large eggs

1 1/2 teaspoons pure almond extract – you can use vanilla, but the almond gives it a distinct taste

2 1/4 cups (295 grams) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (270 grams) semisweet chocolate chips

1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)


Chocolate Chip Cookies: Preheat oven to 300 degrees F with rack in center of oven. Line baking sheets with parchment paper. Can bake without the parchment paper as well.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the almond and beat until incorporated. Scrape down the sides of the bowl as needed.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 – 14 minutes , or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen – 3 inch round cookies.

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed – may have to increase baking time a few minutes.

Baking Tips:

  1. Use a scale. I always weigh my dry ingredients. You will get the same results each and every time if you use a scale. This scale is $10 shipped.
  2. Bring the butter and eggs to room temperature – about 20 minutes before working with them.
  3. Turn down the oven. If you have a convection oven, turn it down. I bake my cookies at 275-285 degrees. I like slow baking.
  4. Use an ice cream scoop to drop the cookies. Scoop a small amount for a good size.
  5. Watch the timer like a hawk. I bake my cookies for approximately 11 minutes and I don’t leave the kitchen while I’m baking. If you add more time, add it in small increments. My mom always told me when you smell the baked goods, they’re finished. I think it’s good to take them out right before you smell them.

Let me know if you bake them. Like pumpkin recipes? Check out this post for a great pumpkin chocolate chip cookie recipe.



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