The other day I decided I really needed to make some chocolate chip cookies. I haven’t made any in a long, long time and I do like to have some in the freezer. I guess I was craving them. There were some other cookies left over from Christmas still lurking in freezer corners. I tasted one and threw out the bag – they had zero flavor. That’s what you get for freezing cookies for 7 months! So new cookies were in order, but I wanted to do something different. Enter almond paste.
The original recipe came from Cheryl Sternman Rule’s blog, 5 Second Rule, one I read regularly. And her epiphany about these cookies is a bit round about, but she ended up making little tiny balls of almond paste to mix in with the cookie dough at the last, so there would be some little pockets of straight-shot-almond-paste mixed in. A little flavor explosion. I thought I was going to make them the same way.
I don’t know about you, but I can’t keep almond paste on my pantry shelf. It just dries out. So, no, I didn’t have any almond paste. So, I’ll just make some. Hmmmph. I’ll only make enough to use for this recipe, since almond paste is really expensive stuff. I know from experience that using a part of a tube of it isn’t a good idea either, because then it really dries up fast.
So I researched almond paste recipes. That led to determining the difference between almond paste and marzipan (usually it’s the amount of sugar – more in marzipan according to several sources). But I went through my pantry and lo and behold I found a package of toasted almond flour (from King Arthur Flour). I opened it to see how it smelled – it smelled great, like toasted almond flour should. So I made almond paste with 3/4 cup of that flour, 3/4 cup of powdered sugar, a tetch of almond extract and one egg white.
That got whizzed up in the food processor and that’s what I ended up with (at right). A little bowl – exactly the 2 ounces I needed for the cookies. I thought.
Mixing up the cookie dough was simple enough. Cheryl explained that it’s basically the Tollhouse recipe, but she was so enamored with almond paste that she decided to incorporate the almond paste in little tiny balls. She had a tube of commercially produced almond paste. A product that is firm and will actually make into little balls. If you look at my bowl of home made almond paste, can you imagine trying to make little balls out of that? Impossible. I added more almond flour assuming it would firm up some. Not much. I tried to make it into little balls again. Nope. No luck at all. After adding yet more almond flour, I gave up and just added the paste into the cookie dough so it was mixed in totally. No little balls – it simply was too wet to work with that way.
So, I made a bigger recipe than Cheryl did (double, actually) and I got about 50 cookies. She made hers a bit smaller, I think. I should have gotten 60. I used my handy-dandy cookie scoop, so they were all uniform.
The recipe said 10-14 minutes baking time – mine took 6 minutes, then I turned the sheet around 180° and another 6 minutes and they were done. So 12 minutes.
We’ve been having really humid weather – as I’m writing this it’s still morning and it’s 75° and 78% humidity outside and the A/C is already running. If nothing else the A/C helps lower the humidity. When I’m cooking I just have to keep the temp down – I’m miserable otherwise. That said, I left these cookies to sit out for about 2 hours on the kitchen island, on a rack. That was a mistake, because they became quite soft. Since I eat them frozen anyway, I probably won’t notice, but I should have packed them up as soon as they cooled. Lesson learned.
The day after I made these I took a bag of about 12 of them to a friend. He’s my financial adviser, but he’s almost more a friend than a financial adviser. He emailed me this morning – this is a guy who professes to not like sweets (i.e., when we go out to lunch he never orders dessert), and he thanked me for the cookies and said by far the 4th cookie he ate out of the bag was the best. Ha!
What’s GOOD: I really like these cookies – the almond paste adds a totally different flavor to choc chip cookies and I really enjoyed it. They’re simple – well, except for making the almond paste as that was an added step. Buy the paste if you want to, and refer to Cheryl’s recipe to add the little balls of paste inside the cookies.
What’s NOT: it’s a little bit more work than a traditional choc chip cookie recipe, but very worth it. No down side to me!
Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)
* Exported from MasterCook *
Almond Paste and Chocolate Chip Cookies
Recipe By: Adapted from 5 Second Rule (blog) 12/2011
Serving Size: 50
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter — at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 1/2 teaspoons almond extract
1 1/3 cups chocolate chips
1 1/2 cups sliced almonds — toasted
ALMOND PASTE:
3/4 cup sliced almonds — or almond meal or King Arthur Flour’s toasted almond flour
3/4 cup powdered sugar
1 large egg white
1. Preheat the oven to 375° F. Line two baking sheets with parchment or silicone baking liners (Silpat).
2. In a medium bowl, whisk the flour, soda, and salt.
3. ALMOND PASTE: In bowl of food processor combine almonds, (or almond meal or toasted almond flour), powdered sugar, and egg white. Continue processing until it is a smooth, cohesive gluey mixture. This makes about 2 ounces of almond paste.
4. In the bowl of an electric mixer, cream the butter and two sugars. Add the egg, then the almond extract, beating well. Add the flour mixture in two additions, beating just until incorporated. Then add the almond paste and continue mixing until it’s smooth. Remove the bowl from the mixer. Fold in the mini chips and toasted almonds.
5. Bake for 10-14 minutes, rotating the sheet pans halfway though, and checking the undersides carefully to ensure they don’t burn. (For best texture, consider under-baking them rather than the alternative.) Stored airtight, they’ll keep a good 5 days. Otherwise, store in freezer for up to 2-3 months.
Per Serving: 141 Calories; 9g Fat (55.5% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 74mg Sodium.

hddonna
said on August 11th, 2015:
Love the almond paste ball idea! Something truly different. The addition of sliced toasted almonds is appealing, too. The cookies appear a bit thicker than a standard chocolate chip cookie. There is a bit less flour and half a cup total less sugar in this recipe than in the Toll House recipe. How would you describe their texture?
I have some homemade marzipan left from Christmas and have been wondering what to do with it. It’s still pliable–I checked–so am thinking marzipan balls might work in the recipe as well as almond paste, just a bit sweeter. Thank you for an idea that will help me use it up!
Oh Good! Go to Cheryl’s original recipe to read about how she added the almond paste balls. I didn’t notice these cookies were any less sweet. They have a bit of a chewier bite because of the almonds and almond flour, I suppose. I eat them frozen, so am not sure, but I think they’re a bit more cake-like than traditional. Good luck! . . . carolyn t
hddonna
said on August 12th, 2015:
Well, I made them, and they are amazing! I checked out Cheryl’s recipe as you suggested, then decided to go with my own favorite chocolate chip cookie recipe by Alice Medrich (exactly the same as the Toll House recipe but melting the butter and baking them on the dull side of foil rather than parchment or Silpat or plain cookie sheet). Of course, I substituted almond extract for the vanilla, and I used Cheryl’s measurements for the additions. I used my favorite almonds, Trader Joe’s honey roasted sliced almonds, which I keep on hand at all times. I happened to have splurged on Callebaut chocolate chips from King Arthur Flour recently, and I thought these cookies sounded worthy of them. I used my leftover marzipan, rolling it into snakes and cutting off bits with a knife, which I thought would be faster than rolling individual balls. Worked great. The results look like a traditional chocolate chip cookie, and they are crispy edged and very chewy. They are my new favorite cookie! Next time I’ll use the plain almond paste,as per the recipe, though–should be even more intensely almond-flavored, and the extra sugar is hardly needed.
What a success, Donna. I’m so glad it worked well for you. We just ate the last of these cookies out of the freezer yesterday – I had family visiting and I knew there were just 4 of them left. I liked these cookies and will probably make them again at some point. . . carolyn t
hddonna
said on August 12th, 2015:
I’m baking them a pan at a time and giving some away each time. Still have some dough, and I think I will freeze unbaked dough balls. They are farr too tempting to me! I’ll try your version, too, when I don’t have almond paste, as I also like to keep almond flour in the freezer. Either way, these have got to be some of the best cookies ever.
Sounds like your version is a real winner! . . . carolyn