almond dark chocolate chip cookies

Sometimes a plain old chocolate chip cookie is exactly what you need.

And sometimes it just won’t cut it.

The idea is still there, but you just need a little more ‘oomph’, you know?

Well that’s where these cookies come in!

Dark chocolate chips and drizzle, and a hint of almond in the dough makes these a grown-up version of our favorite classic treat.

I love almond flavoring so much.  Almond mochas, Sandbakkelse (norwegian almond butter cookies), and a whole slew of other almond treats live at the top of my Favorites List.

It’s hard for me to pass up any treat that has almond in it!

My husband, unfortunately does not agree.  So, I think you’ll find a subtle flavor in these cookies…  since I didn’t want to scare him away from eating some.

Try these next time you are craving chocolate chip cookies…  but with a twist!

Almond Dark Chocolate Chip Cookies Recipe

2 cups + 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted and cooled slightly (still warm)
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
2 teaspoons almond extract
1 1/2 cups dark chocolate chips
additional dark chocolate for drizzle, optional

Preheat the oven to 325ºF. Line 3 baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking soda & salt; Set aside.

In your mixer bowl, cream together the warm butter and sugars until light and fluffy, at least 3 minutes. Beat in the egg, egg yolk & almond extract until smooth.

Beat in the flour mixture until just combined and then stir in the chocolate chips.

Take about 1/4 cup of the dough and form it into a ball in your hands.  Hold the ball in both hands and gently break it apart (like you are cracking an egg!) and set the dough pieces craggly-side up on the baking sheet.  (You now have 2 cookies from that 1/4 cup of dough).

Repeat until all the dough is gone, allowing plenty of space in between cookies on the sheets so that they have room to spread.

Bake for 10-15 minutes, depending on your oven and the size of your cookies – until the cookies are barely golden brown around the edges… being careful not to over-bake them.

Remove them from the oven, leaving the cookies on the baking sheets until they have firmed up enough to lift off the pans… around 5-10 minutes.

Once the cookies are completely cool, you may drizzle them with some melted dark chocolate, if you’d like!

Store in the freezer for best results!

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