Baking cookies with my mother has to be one of my happiest childhood memories. Before I could even see the top of the counter my mother would set up a stool for me to sit on and help her operate the mixer while she added ingredients and whipped batters into perfection.
Over the years we made all sorts of cookies together until she finally felt I was ready to do it all on my own. By the time I was trusted to bake by myself I had practically memorized our favorite recipe for chocolate chip cookies. I also knew our favorite Christmas cookie recipes and could whip up a batch or two of brownies on a whim.
But the chocolate chip cookies are what I always came back to. These days I am still working on the recipe and tweaking it here and there. I’ve found that it is perfect many different ways because there is really no one way to bake a chocolate chip cookie.
This particular variation has become a recent favorite of ours. I use almond extract in lieu of vanilla, and add dark chocolate chips instead of semisweet. I also add a tad extra salt to heighten the flavor. The substitutions are simple but the result is awesome.
These cookies are moist and chewy with a crisp exterior. The dark chocolate chips are a welcome change from semisweet, giving the cookies a slightly more sophisticated flair. I use the almond extract because I like the nutty flavor that comes through and compliments the butter.
I made these the other day with my daughter and she told me that chocolate chip cookies are her favorite. As I swatted her hand out of the batter and reminded her to stir until all the flour was no longer visible, I caught myself remembering my days with mom. I hope that she too, someday, will take these memories with her and pass them on.
- 1 cup salted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 1/2 teaspoons pure almond extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon baking soda
- 2 cups dark chocolate chips
- In the bowl of an electric mixer beat the butter and sugars until light and fluffy. Then beat in the eggs and extract until combined.
- In a small bowl whisk together the flour, salt, and baking soda. With the mixer speed on low add the dry ingredients until just combined. Then stir in the chocolate chips. Transfer the dough to plastic wrap and let it chill for at least 2 hours, or up to overnight.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Drop the batter onto the baking sheets with a cookie scoop, or in 1 1/2-inch balls.
- Bake for 10 to 12 minutes, or until golden brown and set in the middle.
- Cool for one minute on the baking sheet. Then transfers to a cooling rack to cool completely. Store in an airtight container for up to 3 days.
Cuisinart Stand Mixer
KitchenAid Stand Mixer
Demarle Silpat Non-Stick Baking Mat
360 Bakeware Small Cookie Sheet