It’s hard to beat a very good classic chocolate chip cookie. In its simplest form, it’s a dessert that pleases pretty much everyone. But that doesn’t mean you shouldn’t riff on the basic formula. Variety is the spice of life, and the more excellent dessert recipes one has, the better.

But let me ask you this: Do you like almond croissants? Do you have trouble restraining yourself around marzipan? Could you eat frangipane tarts every night? If so, then you must try this chocolate chip cookie recipe, adapted from the kitchen at Food52.

So, it happens to be that the addition of almond paste – the marzipan core of goodness – yields a cakey but exceptionally chewy cookie. What could be better?

I dare pose the question…

Oh, and I promise you your house will smell like almond croissants freshly baking throughout les boulangeries of Paris.





Marzipan Chocolate Chip Cookies

8 oz. almond paste
cup butter, softened (2 sticks)
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
11 oz. semisweet chocolate chips
flaky sea salt, for finishing 

Preheat the oven to 350°F.

Chop the almond paste up into small pieces. Add the almond paste to a large bowl with the butter and using an electric mixer, cream until light and fluffy and well-combined.
Add the two sugars and mix well. Add the eggs, one at a time, and the vanilla extract, and mix until smooth and well-combined.
In a separate bowl, whisk together the flour, baking soda, and salt, and add to the wet ingredients. Stir until just combined.
Stir in the chocolate chips.
Drop the dough in heaping spoonfuls onto parchment-lined baking sheets. Sprinkle the tops with flaky sea salt.

Bake for 15 minutes, or until the cookies are just turning golden brown on the edges and still feel and look soft on top.
Remove from the oven and let cool for a few minutes on the pan before transferring to a wire rack to finish cooling.

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