The other day I was going through some older posts on Picky Palate and spotted these chocolate chip cookies that have been infused with almond paste, an ingredient that I've just recently discovered a love for. Jenny mentions that the almond flavor is subtle but it was definitely a prevalent flavor in my batch. It makes me wonder if there is a big difference between the the paste sold in a tube vs that in the can, which is what I used. Oh well, whatever the reason, these were very good. A strong almond flavor and really great texture, nice and crisp on the outside but the inside stayed soft and chewy. I did notice last minute that the recipe calls for almonds which I did not have so I just left them out this time. I brought some in for my co-workers and they went over very well. Now I need to find another recipe to use up the leftover almond paste....
Almond Lovers Chocolate Chip Cookies
Adapted from
Picky Palate
Printable Recipe
Yield: 24 cookies
- 8 ounces (2 sticks) butter, room temperature
- 3/4 Cup sugar
- 3/4 Cup brown sugar
- 3 oz Almond paste, I used Solo brand
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 Cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 oz bag chocolate chips
- 3/4 Cup chopped almonds, optional
Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper. Cream your butter and sugars in the bowl of your stand mixer until well combined and then incorporate your almond paste. Add in your eggs and vanilla.
In a separate bowl, whisk your flour, baking soda and salt. Gradually add this to your wet mixture and mix until just barely combined. Stir in your chocolate chips (and almonds if using) by hand.
Scoop dough onto prepared sheets and bake in a 350 degree oven for about 14 minutes, the cookies should be slightly browned and no longer appear "wet". Cool on baking sheet for 5 minutes and then transfer to cooling rack to cool completely.
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