So desserts are not really my thing. Generally, I feel like dessert recipes are overly complicated (this one requires THREE types of sugar) and they take too long and use fifty bowls and then once you're done you can only have a little bit of whatever sugar-filled item you painstakingly labored over.
So why am I sharing a cookie recipe today? Because, it's Christmas darlings.
...and because its also law school exam season and the boyfriend has banned all things merry and bright until after exams are over ON THE 19TH! That baaaaaarely leaves any time for Christmas cheer.
[insert overly dramatic sigh here]
Luckily, this ban does not apply to food so I am cooking and baking my heart out. So far, I've made my 10 step breakfast bread, two batches of pop tarts - one batch the boyfriend stress ate so I had to make a second batch, which I forgot to take pictures of, so I'll be making a third batch soon - then I had extra pie crust so I made super yummy chicken pot pie from scratch, and then I got tired of baking/all of my pans and mixing bowls were dirty so I made a huge batch of my favorite momofuku soy sauce eggs (I'll be sharing my paleo version soon) which I then proceeded to eat on everything and anything, and finally, I ran out of pop tarts and needed to get my sugar fix elsewhere.
These cookies are delicious. They are salty and sweet and have the best sugary-almond surprise. The recipe is kind of a pain in the ass, but only if you plan on baking alone. Grab some friends (preferably one who has a kitchen aid stand mixer), a bottle or three of wine, and gather in the kitchen. That's what the holidays are about.
Chocolate Chip & Marzipan Cookies
adapted slightly from i am a food blog
- 100 grams marzipan (i buy this marzipan found in most grocery stores and use half of the package in this recipe)
- 1.75 cups all purpose flour
- 0.75 teaspoon baking soda
- 0.5 teaspoon salt
- 1 stick butter
- 2 tablespoons white sugar
- 2 tablespoons Turbinado sugar
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 bag milk chocolate chips (the bag I used was 12 oz)
- flaky sea salt
Preheat the oven to 360°F.
Roll marzipan (100 g) into little balls, roughly the same size as the chocolate chips you are using.
Whisk together the dry ingredients (1.75 cups flour, 0.75 tsp baking soda, 0.5 tsp salt) in a medium bowl. Set aside.
In a separate bowl, use a stand or handheld electric mixer to cream butter (1 stick), white sugar (2 tbsp), turbinado sugar (2 tbsp), and brown sugar (1 cup). Once the butter/sugar is light & fluffy, add 1 large egg and vanilla (1 tsp) & mix until combined.
On a low speed, slowly add the dry ingredients, chocolate chips (12 oz bag), and marzipan balls until all the ingredients are is just barely incorporated.
Roll the dough into 1 inch balls and flatten oh so very slightly. Place the balls on a baking sheet lined with parchment paper. You'll want them to be about 2 inches apart.
Sprinkle with flaky salt and bake for 10 minutes. After 10 minutes, check on the cookies. You want to remove them from the oven once the edges are golden, but before they turn golden brown.
Once you've reached (or surpassed.. it happens) the perfect golden edges, remove from the oven and let the cookies rest on the baking sheet for five or so minutes.
Enjoy with red wine or whatever bottle is open by the time you finish the recipe.