There’s nothing better than biting into a warm, gooey chocolate chip cookie after a long day. These cookies are soft, slightly chewy, and packed with just the right amount of sweetness. What sets this chocolate chip cookies recipe apart is my secret ingredient—almond extract. It adds a subtle depth of flavor that makes these cookies irresistible.
To ensure that you get a little bit of chocolate in every bite, I use mini chocolate chips. They distribute evenly throughout the dough and melt perfectly when baked. Whether you’re baking for a family get-together, a cozy night in, or to satisfy your sweet tooth, this chocolate chip cookies recipe will become a go-to in your household.
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Why You’ll Love This Chocolate Chip Cookies Recipe
- Soft and Chewy Texture – These cookies have the perfect balance of softness and chewiness.
- Secret Ingredient for Extra Flavor – The almond extract enhances the flavor, making the cookies taste even better.
- Perfect Chocolate-to-Dough Ratio – Mini chocolate chips ensure that each bite is loaded with chocolate.
- Easy to Make – This recipe is straightforward and perfect for beginners or experienced bakers.
Ingredients You’ll Need for This Chocolate Chip Cookies Recipe
Each ingredient plays an important role in creating the perfect chocolate chip cookie.
- Softened butter – Creates a tender and chewy texture.
- Brown sugar – Adds moisture and a rich, caramel-like flavor.
- Granulated sugar – Balances the sweetness and helps the cookies spread just right.
- Egg – Provides structure and moisture to bind the dough.
- Vanilla extract – Enhances the overall flavor and pairs well with the almond extract.
- Almond extract – My secret ingredient that adds a unique depth of flavor to the cookies.
- Baking soda – Helps the cookies rise and gives them a light texture.
- Salt – Balances the sweetness and enhances the other flavors.
- All-purpose flour – Provides the base and structure of the cookie dough.
- Mini chocolate chips – Ensures that you get a bit of chocolate in every bite.
Step-by-Step Instructions for the Perfect Chocolate Chip Cookies Recipe
1. Cream the Butter and Sugars
In a stand mixer fitted with the paddle attachment beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This takes about 2–3 minutes. Beating properly incorporates air, which helps create a soft texture.
2. Add the Egg and Extracts
Add the egg, vanilla extract, and almond extract to the butter-sugar mixture. Beat until fully combined. The almond extract is my secret to adding an extra layer of flavor that elevates these cookies.
3. Sift the Dry Ingredients
In a separate bowl, sift the flour, baking soda, and salt. Sifting ensures that the dry ingredients are evenly distributed and prevents any lumps from forming.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Beat on low speed until everything is well incorporated, but avoid overmixing to keep the cookies soft.
5. Fold in Mini Chocolate Chips
Gently fold in the mini chocolate chips using a spatula. Mini chocolate chips distribute more evenly, ensuring there’s chocolate in every bite.
6. Chill the Dough for Better Chocolate Chip Cookies
For best results, cover the dough with plastic wrap and refrigerate for 30 minutes. Chilling the dough helps prevent the cookies from spreading too much and gives the flavors time to develop.
7. Preheat and Prepare Baking Sheet
While the dough is chilling, preheat your oven to 350°F and line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup easier.
8. Scoop and Place the Dough
Once the dough is chilled, use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet. Place the dough balls about 2 inches apart to allow room for spreading.
9. Bake the Cookies
Bake the cookies in the preheated oven for 8–10 minutes, or until the edges turn golden brown while the centers remain slightly soft. If you prefer crispier cookies, leave them in for an additional 1–2 minutes.
10. Cool Before Serving
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm with a glass of milk for the ultimate comfort treat!
Tools You’ll Need for This Chocolate Chip Cookies Recipe
Here are a few tools that make this recipe even easier:
- KitchenAid Stand Mixer – Ideal for creaming butter and sugar effortlessly.
- Sifter – Ensures dry ingredients are evenly distributed.
- Spatula – Perfect for folding in the chocolate chips.
- Measuring Cups and Spoons – Essential for accurate ingredient measurements.
- Baking Sheets – Provides a flat surface for even baking.
Tips for Perfect Chocolate Chip Cookies
- Room Temperature Ingredients – Make sure your butter and egg are at room temperature for better consistency.
- Don’t Overmix – Overmixing the dough can lead to dense cookies. Mix just until the ingredients are combined.
- Chill the Dough for Thicker Cookies – For thicker, bakery-style cookies, chill the dough for 30 minutes before baking.
- Use Parchment Paper – This helps prevent the cookies from spreading too much and ensures even baking.
FAQ
Can I substitute almond extract with something else?
Yes, if you don’t have almond extract, you can replace it with additional vanilla extract, but you’ll miss that unique depth of flavor.
Can I freeze the dough?
Absolutely! Scoop the dough into portions, freeze them on a baking sheet, and transfer them to a freezer bag. Bake from frozen by adding 2 extra minutes to the baking time.
How do I store leftover cookies?
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container with the cookies.
Check Out These Other Recipes
If you enjoyed this chocolate chip cookies recipe, you might also like:
The Best Choclate chip Cookies
These soft and chewy chocolate chip cookies are loaded with mini chocolate chips to ensure you get a piece of chocolate in every bite. The addition of almond extract adds a subtle depth of flavor that sets these cookies apart. Perfect for a cozy night in or sharing with family and friends.
Ingredients
- ½ cup softened butter (1 stick)
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- ½ tsp vanilla extract
- ½ tsp almond extract
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup all-purpose flour
- 1 cup mini chocolate chips
Instructions
- Cream the Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, or until the mixture becomes light and fluffy. This step is important because it incorporates air into the dough, giving the cookies a soft texture. - Add the Egg and Extracts
Add the egg, vanilla extract, and almond extract to the creamed butter mixture. Beat on low speed for 30 seconds, then increase to medium speed and mix until fully incorporated. The almond extract adds a subtle, nutty flavor that enhances the overall taste of the cookies. - Sift and Combine Dry Ingredients
In a separate medium bowl, sift together the flour, baking soda, and salt. Sifting ensures that the dry ingredients are evenly distributed and removes any lumps. - Gradually Add Dry Ingredients to Wet Mixture
With the mixer on low speed, slowly add the dry ingredients to the wet mixture, one-third at a time. Mix just until the flour is fully incorporated. Be careful not to overmix, as this can lead to tough cookies. - Fold in Mini Chocolate Chips
Using a spatula, gently fold in the mini chocolate chips. Mini chocolate chips distribute more evenly in the dough, ensuring you get a bit of chocolate in every bite. - Chill the Dough
For best results, cover the dough with plastic wrap and refrigerate for 30 minutes. Chilling the dough helps prevent the cookies from spreading too much and gives the flavors time to develop. - Preheat and Prepare Baking Sheet
While the dough is chilling, preheat your oven to 350°F and line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup easier. - Scoop and Place the Dough
Once the dough is chilled, use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet. Place the dough balls about 2 inches apart to allow room for spreading. - Bake the Cookies
Bake the cookies in the preheated oven for 8–10 minutes, or until the edges turn golden brown while the centers remain slightly soft. If you prefer crispier cookies, leave them in for an additional 1–2 minutes. - Cool Before Serving
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm with a glass of milk for the ultimate comfort treat!