Of all the things in the world to bake, Chocolate Chip Cookies have a swath of memories attached to them. Mom and I made these often (and I would always sneak bites of raw cookie dough when she wasn’t looking), and when I spent my summers dancing away at Boston Ballet, I was always sure to receive a care package with a few dozen cookies to share (or not). Of course I had to make these first when they came up on the list!
The great thing about these is that they can be put together with common pantry items. We had gone down to Palm Beach for the weekend to visit my sister in law’s family, and we went driving down to Boca in search of a french patisserie that turned out to be a total bust. I thought it would be super easy to just make these as a superior compensation (plus we got Shake Shack!). Then I don’t have to worry about having 50+ delicious cookies in my house to tempt me and the hubs at every turn throughout the week.
My husband asked, “so what makes these different than normal chocolate chip cookies?” The cookies are made just a little more special with the addition of almond flour, in addition to all of your normal ingredients. The balance of sugars and leavenings makes a lovely cookie that doesn’t spread too much, and yet remains chewy on the inside. Of course these cookies are best when still barely warm from the oven! Let me tell you these didn’t last long. Once one was had, the family just couldn’t bear staying away!
These are definitely a keeper. I will definitely have to make these again! If you are interested in making these, you can find the recipe online here.