Almond Lovers Chocolate Chip Cookies

Almost Friday, wahoo!! To get our “almost” weekend off to a good start, I’ve made one of the best chocolate chip cookies I’ve had in a LONG time, in my humble opinion 🙂

While I was strolling the baking isle a couple weeks ago I stopped at this almond paste that often catches my eye. I quickly bought myself a box and created these “Almond Lover’s Chocolate Chip Cookies.” Now, I will tell you, the almond flavor is not immediately noticeable, but the texture of these cookies is near perfect! I’m talking perfectly crispy on the outside and ultra chewy on the inside. The kids gobbled them up as well as the adults!

Alright, enough talking from me, go pick up a box of almond paste to try these out for yourselves!!

Almond Lovers Chocolate Chip Cookies

2 sticks softened butter

3/4 Cup granulated sugar

3/4 Cup brown sugar

3 oz Odense Pure Almond Paste (package is 6 oz, I just cut in right in half)

2 eggs

1 Tablespoon vanilla

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

12 oz bag chocolate chips

3/4 Cup chopped almonds (opt. I didn’t add them, but they would be great!)

1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugars until well combined, light and fluffy. Add the almond paste in pieces until well combined. Add in eggs and vanilla until well combined.

2. In a large bowl combine the flour, baking soda and salt. Slowly add to wet ingredients along with the chocolate chips. Mix until just combined. Scoop onto a silpat or parchment lined baking sheet with a medium cookie scoop. Bake for 10-12 minutes or until just golden crisp on the outside. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.

about 3 dozen cookies


Have a great weekend!! Come back soon 🙂

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64 Responses
  1. Rachel

    Made these this afternoon and they turned out flat as a pancake! I was so disappointed! I bake a lot and was looking forward to trying something different!

  2. julie

    I was surprised when I measured out 1 Tablespoon of vanilla. 1 Tablespoon is a lot for a cookie recipe. Also, when you describe these cookies as “chewy,” is your definition of chewy similar to a “cake-like” texture. When I split a cookie from my first batch, the texture looked like and felt like I had made a cake. I am going to review what I may have done wrong. Just curious about the vanilla and the chewiness.

  3. Bamby

    There are some attention-grabbing points in time on this article however I don’t know if I see all of them middle to heart. There is some validity however I will take maintain opinion till I look into it further. Good article , thanks and we would like more! Added to FeedBurner as effectively

  4. Sarina Osment

    Thank you, I have recently been looking for information approximately this subject for a long time and yours is the greatest I have found out so far. But, what about the bottom line? Are you positive in regards to the supply?

  5. Mo

    I am so mad! I made these but I forgot to put the brown sugar in. I didn’t even realize it until days later because they taste really good anyway. 😛 I have to try this recipe again and do it right.

  6. Sherri

    I got a chocolate chip cookie at Nordstroms the other day and I could tast almond past in it. It was yummy! That’s what lead me to find this string. Thanks for sharing!

  7. Almond Butter recipes Almond Butter

    whoah this blog is fantastic i love studying your articles. Stay up the great paintings! You understand, many people are hunting round for this info, you can help them greatly.

  8. madeline

    i’ve made these a few times, but i do half white chocolate and half milk or semi-sweet chocolate.
    everyone who tried them lovvvved them.
    the consistency was perfect.
    so good.

  9. kimberley

    these are DEFINITELY my favorite because it combines my two favorite things….almond paste and chocolate [chips] !!! (^_^)


    I think I have to have these cookies right now! You see almond and almond paste are one of my FAVORITE things. My all time favorite cookie is the chocolate chip cookie (can you tell?;o) I use almond extract in my “go to” recipe but I will definitely be trying this recipe very soon! Thank you, thank you!


  11. Amanda

    So I found your blog because I googled chocolate chip almond paste recipes. I’m an almond addict, and like you, bought some paste on a whim thinking at the very least I could just grab a spoon and eat it right out of the can. Luckily it didn’t come to that! 😛 Just made up these cookies, and you’re a genius. I used black currants instead of chopped almonds, and that works too! Sort of like a cookie version of the currant Green & Black’s bar. Nummah.

  12. Sabrina

    Made these cookies, and they were gone the same night! (had friends over). My advice is to make sure the almond paste is really softened well, because I noticed chunks of white paste after they were baked. Just smash it up a bit more in the raw dough (what I did) but not sure if you can soften in microwave before incorporating into dough. They did taste delicious though, and everyone raved about them. Thank you!

  13. Barbara

    Just pulled the last sheet out of the oven. I already tried one and oh my, they are so good! I used up the marzipan I had left over from Christmas. I cut it in small chunks but it didn’t distribute as evenly as I would have liked so the almond flavor is a bit hit or miss in each cookie. But they’re great anyway! Thanks for the inspiration!

  14. Laurel

    Made these last night! The recipe has been on my to do list since you posted it here! They were quite wonderful. You are so right about the texture and perfection. My husband said “they are good… really good”… I only made a few and refrigerated the rest of the dough (it was late). I’m looking forward to baking the rest. Thanks!

  15. Susan

    Almond paste is expensive but worth it for this recipe! I usually put almond extract in my chocolate chip cookies. These are great.

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