I love a good classic chocolate chip cookie, but sometimes I'm in the mood for something a little different. These cookies are still close to a classic with just enough of a twist.
The secret to making these chocolate chip cookies so soft is the brown sugar beaten together with butter to create a fluffy base for the cookie dough. Don't skimp on the beating time! Getting the butter and sugar light and fluffy is really necessary for a soft cookie. If you like your cookies a little crunchier, you can bake them a tad longer. Just keep an eye on them so they don't get too overdone!
I've also started freezing cookie dough when I just want to make a smaller batch. Instead of reducing the recipe each time, it's pretty convenient to have some dough frozen already. Cloudy Kitchen has a post on how to freeze cookie dough and bake from frozen.
If you're looking for more cookie recipes, check out my cookie recipe collection.
Dark Chocolate Chip & Almond Cookies
Ingredients
- 1 cup butter softened (1 cup = two sticks)
- 1½ cups brown sugar
- 2 eggs
- ½ teaspoon vanilla
- 1 teaspoon almond extract
- 1¼ teaspoon baking soda
- 2½ cups all purpose flour
- 1 package dark chocolate chips
- 1 cup sliced almonds
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°.
- Cream together butter and sugar on medium speed until mixture gets light and fluffy, about 2 minutes.1 cup butter, 1½ cups brown sugar
- Reduce mixer speed to low. Add eggs and mix until fully incorporated, about 1 minute.2 eggs
- Mix in vanilla. almond extract, salt, and baking soda.½ teaspoon vanilla, 1 teaspoon almond extract, 1¼ teaspoon baking soda, ¼ teaspoon salt
- Add flour a quarter cup at a time and mix until all flour is incorporated.2½ cups all purpose flour
- Mix in chocolate chips and almonds.1 package dark chocolate chips, 1 cup sliced almonds
- Using a spoon or cookie scoop, form dough into balls and place onto cookie sheets lined with parchment paper. Grease cookie sheet if not using parchment paper or a nonstick cookie sheet.
- Bake for about 10 minutes until cookies are golden brown. Remove from the cookie sheet and let cool on a wire cooling rack.
