The Almond Lover's Chocolate Chip Cookie Recipe on Food52 (2024)


by: Posie (Harwood) Brien



6 Ratings

  • Makes 2 dozen cookies

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Author Notes

A clever trick for changing up your chocolate chip cookie routine: Add almond paste to the dough. It yields a cakey but exceptionally chewy cookie with a not-too-strong almond flavor. Lovers of marzipan, this recipe (from the Solo Foods archives) is for you. —Posie (Harwood) Brien

  • Test Kitchen-Approved

What You'll Need

  • 8 ouncesalmond paste
  • 1 cupbutter, softened (2 sticks)
  • 1/2 cupgranulated sugar
  • 1/2 cupfirmly packed brown sugar
  • 2 eggs
  • 1/2 teaspoonvanilla extract
  • 2 1/2 cupsall-purpose flour
  • 1 teaspoonbaking soda
  • 1/4 teaspoonsalt
  • 12 ouncessemisweet chocolate chips
  • Flaky sea salt, for finishing (optional)
  1. Preheat the oven to 350°F.
  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.


  • Cookie
  • American
  • Almond
  • Nut
  • Chocolate
  • Dessert

See what other Food52ers are saying.

  • Toni Ospitale Brackeen

  • Emba Embot

  • chez_mere

  • Becky Brown Edwards

  • Sophia Henkel

Popular on Food52

10 Reviews

lmberent May 3, 2023

These are by far the BEST chocolate chip cookies!! My teenage kids' friends (that I don't know) have asked my kids to have me make them! They are easy and delicious! I pack the cookie dough into an ice cream scooper, put them on parchment paper (on cookie sheet) and slightly flatten and bake about 13 minutes. I also omit the white sugar and use dark chocolate chips. They freeze well and taste fresh as I put them in the kids lunch boxes frozen in the morning and are terrific at lunch

Toni O. February 23, 2022

This is hands-down the all-time best chocolate chip cookie recipe! It holds its shape, it is melt-in-your-mouth delicious! I have tried so many different chocolate chip cookies over many years of baking, and this one is the one that people beg me to bring all the time. Thank you!

Emba E. March 16, 2019

Ahh, in this day and age I feel all baked good recipes ought to come with more precise instructions! I got everything out of the cupboard and realized -- is the flour sifted? Spooned? Is the salt table? Kosher? What brand? So I went and compared it to similar recipes to get weights instead of volumetric measurements, and also made a few changes to capitalize on the toasty/nutty flavors:

8 oz AP flour
2.5 oz almond flour
2 oz malted milk powder

I also replaced the white sugar with toasted sugar and increased the vanilla extract to 1 tsp. I used 1 tsp of Diamond kosher salt and salted butter and skipped the maldon at the end.

I lowballed on the dry ingredients a little (later realized that malted milk powder shouldn't be counted towards the flour weight) but rather than adding more flour, I put it in a greased 13x9 and baked for 25 minutes to get a magnificent, nutty, medium brown blondie. If I wanted to make regular drop cookies, I'd probably use 10 oz APF. This came out so wonderfully though, I doubt I will tinker with it any further.

Also shout out to bravetart for teaching me about toasted sugar and malted milk powder

chez_mere June 11, 2018

Added some dried cranberries for kicks and giggles. The cookies got a little crumbly after 4 days, but still tastes delicious!

Becky B. December 16, 2017

I subbed out the butter with a culture vegan spread and I used a gluten free baking flour. The cookies spread out nicely and crisped on the edges, better than using real butter!

J April 20, 2017

I keep a batch of these in my freezer (I've made 4 or so now). They actually microwave great in a ramekin.

Sophia H. November 11, 2016

These are good, but for the high increase of cost for almond paste they really fell short on almond flavor, and I added extra almond extract, it was only a hint of almond. Also I guess I expected more chew to the cookie, but these are much more cakey, I would make them again, but drastically alter the recipe to create a chewy, and more pronounced almond flavor. Maybe with melted butter, homemade almond paste and replacing some of the flour with almond meal, but add is they are not worth the extra expense.

Kristin September 20, 2016

2nd batch and so good. I use bread flour and refrigerate for @ least 24 hours. Addictive

Diane September 15, 2016

These are sooooo yummy....but you must make really large cookies! I got almost 5 dozen from this recipe!

Cindy September 15, 2016

Most delicious chocolate chip cookie I have tasted!

The Almond Lover's Chocolate Chip Cookie Recipe on Food52 (2024)
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