When you close your eyes and think about what a chocolate chip cookie should be, this is it. Soft on the inside – just slightly doughy on the inside – with chocolate oozing out of every nook and cranny, with a slight crunch on the outside. The chocolate used is not like traditional chocolate chip cookies, it’s flavored with crushed almonds and sea salt.
You will definitely want to add these to your recipe repertoire.
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What kind of chocolate should I use?
So, with these cookies the chocolate really is everything. I like to opt for a premium chocolate with sea salt and almonds. The saltiness gives the perfect balance of savory to all the sweet, and the almonds? Well, the almonds give it a subtle crunch that you don’t necessarily expect.
Shop the chocolate
How to make chocolate chip cookies?
These cookies are rich. Like richrich. And, the secret to the richness comes with the very first step: browning the butter. Browning the butter gives cookies an added nutty flavor that is a key step in the process. This technique is used in a lot of baking recipes (like these rice krispie treats) to add depth to the flavor.
Can I freeze the cookie dough?
Yes! Absolutely. In fact, I always chill my cookie dough before cooking it. It helps give the dough a bit more structure – even if you pop it in for 10-15 minutes before cooking. This chocolate chip cookie recipe makes about 16-20 cookies, which is more than my husband and I can eat in a sitting,. So, when making this recipe, I make just a few at a time, and then freeze the rest.
Therefore, it’s a safe bet that I generally always have cookie dough in my freezer. You never know when the craving hits!
I can’t wait for you to make these cookies. Not only are they easy to make, but the depth of flavor and the just-barely-cookied ooey gooey cookie dough is enough to keep you — and everyone you know — coming back for more.
When you make these, be sure to tag me on Instagram @krispxkristin and let me know what you think!
- 2 sticks of butter, browned
- 1 cup of light brown sugar
- 1 cup of white sugar
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp maple syrup
- 2 cups of flour
- 3/4 tsp baking soda
- 1 tsp salt
- 2 bars of sea salt, almond chocolate (opt for plain chocolate if allergic), chopped into small bits
Preheat your oven to 375
Line a baking sheet with parchment paper and set aside
Place the sticks of butter in a small saucepan. Brown the butter over medium heat. Cook until the butter turns brown and gives off a nutty flavor (about 5 minutes). Once done, turn off the burner and take your pan off the heat.
In a stand-alone mixer, cream together the butter and sugar
Add eggs one at a time, mix on low until combined
Add the vanilla extract and maple syrup
In a separate bowl, whisk together your dry ingredients
Slowly add your dry ingredients into your wet ingredients and mix until incorporated
Gently fold in the chocolate
Scoop about 1/4 cup of cookie dough and roll into a ball. Place each cookie about 3 inches apart. Don’t crowd the baking sheet.
Cook for 10 minutes.