Hello friends, and thanks for joining me today. This is one of my favorite recipes ever, chocolate chip cookies. I like to add an ingredient to mine that makes all the flavors pop, almond extract. I feel like there are literally millions of chocolate chip cookie recipes out there, that being said this is my all time favorite no-fail recipe.
Recipe: Yields about 24 cookies
1 cup softened, unsalted butter
1 cup granulated sugar
1 cup packed dark brown sugar
1/2 teaspoon salt
2 eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons room temperature water
1 teaspoon baking soda
2 3/4 cups all purpose flour
2 cups dark chocolate chips
pink himalayan sea salt for topping (optional)
- Set your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a stand mixer with a paddle attachment or in a bowl with a hand held mixer, place the butter, granulated sugar, brown sugar and salt and beat together for about 5 minutes, making sure to scrape down the bowl a few times to ensure everything becomes a cohesive mixture.
- Crack your eggs in a separate dish and add in one at a time, giving the batter a chance to full incorporate each egg. Scrape down bowl after each addition.
- While the mixer is turned off, add the vanilla, almond extract and water to the batter. Mix on low until incorporated.
- Turn the mixer off and add in the baking soda, flour and chocolate chips. On low, mix the batter just until it all comes together, leaving no raw flour on the sides or bottom of the bowl.
- On your parchment lined baking tray, scoop and ball up your cookies, and store in the fridge for about 20 minutes to chill. You can either scoop them with a regular spoon or an ice cream scoop of your size preference.
- Bake cookies for about 10-12 minutes. They should look slightly under done in the center when you pull them out. This is perfect because they will continue to carry over bake on your tray as they cool.
- Let cool on tray for about 5 minutes, then transfer to your preferred container or serving platter.
Important tips to know before baking: make sure you really pay attention to the creaming of your butter and sugars. This is the base of your cookie and the lighter the texture, the better the cookie will be. If you forget to pull your eggs out of the fridge before making this recipe (like I do literally every time) don’t fret! Set them in a bowl of warm water for about two minutes, and they’ll work just fine. Another trick I like to do is crack my eggs in a completely separate dish and then add them to the batter, that way no egg shells accidentally creep in.
Viola! There you have it, you’ve just made perfect chocolate chip cookies to wow your friends and family. Leave me a comment below on how they turned out, what you may have added in addition to the almond extract and how you liked the recipe. Cheers friends!