Description
These classic chocolate chip cookies are chewy and thick, with a delightful blend of milk and dark chocolate chunks.
Ingredients
Units
Scale
- 3 cups (360 g) all-purpose flour
- 3/4 cup + 2 tbsp (200 g) butter
- 1 cup (200 g) brown sugar
- 1/4 cup (50 g) sugar
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp almond extract
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 3 1/2 oz (100 g) dark chocolate, chopped
- 3 1/2 oz (100 g) milk chocolate, chopped
Instructions
- In a large bowl, mix the butter, brown sugar, sugar, salt, almond extract, and vanilla extract for 1 minute until just combined.
- Add the egg and egg yolk to the mixture and stir until incorporated.
- In a separate bowl, combine the flour and baking powder. Gradually add this to the wet ingredients, mixing until just combined.
- Fold in the chopped dark and milk chocolate until evenly distributed throughout the dough.
- Cover the dough and chill in the refrigerator for at least 24 hours to allow the flavors to meld and the dough to firm up.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop tbsp-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for at least 24 hours to ensure thick and chewy cookies.
- You can substitute almond extract with more vanilla extract if preferred.
- Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Basic
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 100
- Fat: 8
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 25