a week and a half ago, my 2.5-year-old niece, amalya, came to spend the day with me in new york. from the moment she walked into my apartment, she kept wandering into the kitchen and pulling baking supplies out of drawers and cabinets and pretend cooking with them. this went on for a while, and then i finally asked her if she wanted to make cookies for real.
she said yes. and you guys, baking with a toddler is so fun. she kept pulling out different spoons and saying “now let’s use this one.” we went through, like, a million spoons. but it was totally worth doing a million dishes (and having a countertop covered in flour).
anyway… i saw this cookie recipe, which originally comes from johnny iuzzini’s cookbook, a while ago and have been wanting to try it out. i’ve never really had a go-to chocolate chip cookie recipe – i just kind of pull out a different one each time. i think it’s more fun that way, and this way i always get to try new little twists on the classic chocolate chip cookie.
this recipe was an awesome twist! the cookies had a great crispy-at-the-edges-chewy-on-the-inside texture (maybe leaning a bit toward the crispier side), and the hints of cinnamon and almond gave them a flavor that was way more complex than a classic chocolate chip cookie. and of course, cookies are always better when you sprinkle a bit of sea salt on top of them.
all in all, i thought these cookies were excellent, and amalya agreed. her exact words were, “so yummy! mommy and daddy are gonna love them!” it was pretty cute how she wanted to share them with her parents… i guess she hasn’t yet learned that sharing means you have fewer cookies left for yourself.
- 1 cup earth balance (or butter), softened
- 1 cup white sugar
- 1 cup light brown sugar
- ¾ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 large egg
- 2 large egg yolks
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1½ teaspoons salt
- 12 ounces chocolate chips
- sea salt, for sprinkling
- preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- in the bowl of a stand mixer fitted with the paddle attachment, beat the earth balance and both sugars on medium speed until they are light and fluffy. add the extracts, followed by the egg and egg yolks, and continue beating until everything is combined, scraping down the bowl as needed.
- in a separate bowl, combine the flours, baking powder, baking soda, cinnamon, and salt. with the mixer on low speed, gradually add this mixture and continue beating until everything is just combined. add the chocolate chips and stir until they are incorporated.
- use your hands to roll golf ball-sized balls of dough and arrange them on the prepared baking sheet. use the bottom of a glass to press down a bit on each ball so that they are flat on top, then sprinkle a bit of sea salt on top of each cookie. bake the cookies in the oven for 10-12 minutes, until they are golden at the edges and just set in the middle.
- let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.