Chocolate Chunk Cookies with Almond
Soft and chewy chocolate chunk cookies with a hint of almond extract
Servings: 22 cookies
Ingredients
- 2¼ cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (150 g) butter*
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoon real vanilla extract
- 1 teaspoon almond extract
- 1 cup (170 g) dark chocolate*, chopped
Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Melt the butter in the microwave, then pour it into a large mixing bowl with the sugars. Whisk together until combined. Make sure the mixture is not too hot so as not to curdle the egg, then add the egg, vanilla and almond extracts and whisk until combined.
- Pour the dry ingredients into the large bowl and beat together using a firm spatula or a wooden spoon. Once the flour is fully incorporated and a soft dough has formed, add the chopped chocolate. Stir until evenly distributed throughout the dough. Cover the bowl and put in the refrigerator to chill for 15-30 minutes while you preheat the oven.
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Using a 1½ Tablespoon cookie scoop, scoop out balls of chilled dough making sure you scrape off excess from the scoop to ensure even measuring. Even, round balls of cookie dough will make for more perfectly round cookies. Leave a couple inches between the balls, fitting about 8 cookies on each baking sheet.
- Bake cookies for 15-19 minutes or until the edges are set and beginning to brown, and centres are under-baked and soft. Rotate your pans half way through baking. Let cool for 10-15 minutes on the pans, then remove and let cool completely on wire racks.
Notes
- unsalted or salted butter both work great. I have never had an issue using them interchangeably in my baking
- dark chocolate OR semi-sweet chocolate are both good options. If using dark chocolate, I prefer using 70%.