Is this the best chocolate chip cookie recipe? It's a chewy chocolate chip cookie with nuts, lots of them, and for me, it's as close to a perfect chocolate chip cookie recipe that exists.
Keyword Chocolate, Chocolate Chips, Comfort Food, Cookies, Nuts, Party Food
Prep Time 30minutes
Cook Time 10minutes
Total Time 40minutes
4ozalmond flour (1 cup packed)
4.5ozhazelnuts (1 cup)
4.5ozpecans (1 ⅓ cups)
5.5ozall-purpose flour (1 ⅓ cup lightly packed)
6ozunsalted butter (¾ cup)room temperature
5.25ozdark brown sugar (⅔ cup packed)
4.75ozgranulated sugar (⅔ cup packed)
1tbspapple cider vinegar
9ozsemi-sweet chocolate chips (1 ½ cups)
Preheat the oven to 350F. Set your oven racks to the middle positions.Place the hazelnuts and pecans on a sheet pan. Place the almond flour on another sheet pan and spread it out evenly.Once the oven has heated, toast your nuts in the oven. The whole nuts should toast for about 7 minutes. Chop the nuts roughly once they've cooled slightly. For the almond flour, toast until the flour has turned to a golden brown color--just one shade lighter than graham crackers. This will take between 7-12 minutes. Give it a stir at the 5-minute mark.Once your nuts and almond flour are toasted, set the oven temperature to 375F.
Meanwhile measure the all-purpose flour in a medium bowl. Set aside.
Place the butter and sugars into the bowl of your stand mixer with the paddle attachment. Cream the butter and sugar on medium high speed for 5-7 minutes until the mixture is very light, fluffy, and turns a very light tan color. Add the eggs one at a time. Make sure the first egg is totally incorporated until you add the second one.Then add the corn syrup, cider vinegar, vanilla extract, almond extract, salt, baking powder, baking soda, Beat until fully incorporated.
Mix the almond flour into the all-purpose flour with a whisk until it's well combined. Add this mixture to your wet ingredients. Beat until the flours are fully incorporated--about 30 seconds or so. Start the mixer on low so the flour doesn't fly across the kitchen.
Add the chocolate chips and chopped nuts. Mix for another 15 seconds or so. Remove the bowl from your stand mixer and give the mixture a few good stirs with a sturdy spoon or spatula. Get all the way to the bottom of the mixture to ensure any dry flour bits are mixed in well.
Scoop the cookies with a ¼ cup scoop (or use a measuring cup.) Allow a couple of inches of space between each cookie. You will likely only get 6 cookies per pan. Bake for 10-11 minutes until the cookies are well browned along the edges but the centers look just slightly under baked. They will finish baking on the hot baking sheet. Cool on the baking sheet for 5 minutes and then transfer to a cooling rack. Cool for another 20-minutes (if you can stand the wait!)