There’s nothing quite like a classic, chewy chocolate chip cookie to sink your teeth into after a long day at work. After my first few weeks of being a floater pharmacist, I’m all about comfort foods when I get home! These chocolate chip cookies, flavored with extra vanilla bean paste, are just the way to make classic chocolate chip cookies even better!
Vanilla bean paste and a bit of almond flour combined together give these cookies an almost toffee-like flavor – my absolute favorite in a chocolate chip cookie! These cookies are nice and crisp on the outside but chewy and soft on the inside, bursting with huge chocolate chunks! So good.
It took me two tries to get these cookies right – the first time, I made them for a game night with some friends, but they spread way too much and were a bit flat due to the almond meal. The flavor was perfect, though, so adding just a little bit extra white whole wheat flour gave these cookies the sturdiness they needed.
This recipe does make quite a few cookies, but I prefer it that way so that I can freeze some of the dough so that we can easily make fresh chocolate chip cookies on a whim. Just scoop the dough out onto a baking sheet as you usually would, pop it into the freezer for about 20 minutes until they’re frozen, then transfer to a freezer-safe bag. Bake at 350ºF for about 12-15 minutes, and you’ve got yourself a lovely cookie at any moment!
What is your favorite classic dessert when you need a little extra comfort?
- 1 1/2 cups white whole wheat flour
- 1 cup almond flour
- 1 1/4 tsp kosher salt
- 1 tsp baking soda
- 1 cup (2 sticks) butter, softened
- 2/3 cup brown sugar
- 1/2 cup unrefined cane sugar
- 1/2 tsp liquid stevia (or another 1/2 cup sugar)
- 2 eggs
- 1 tsp vanilla bean paste (from 1-2 vanilla beans)
- 1 tsp vanilla extract (or 1 Tbsp total instead of the vanilla bean)
- 2 cups dark chocolate chips
In a medium bowl, stir together the white whole wheat flour, almond flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars, until light and fluffy. Add the liquid stevia, if using, along with the eggs, vanilla bean, and vanilla extract, mixing until well combined. Slowly add the flour mixture, stirring until just incorporated. Fold in the chocolate chips.
Cover the dough and allow to chill in the fridge for at least 30 minutes or overnight to develop more flavor. While the dough is chilling, preheat the oven to 350ºF, and line 3 baking sheets with parchment paper.
Once chilled, scoop the dough by the tablespoon onto the prepared baking sheets, about 2-3 inches apart. Bake at 350ºF for 10-12 minutes, until golden. Allow to cool on the baking sheets for about 10 minutes before transferring to a wire rack to cool.
Store any leftovers in an airtight container.
The cookie dough may be frozen, scooped by the tablespoon, on the prepared baking sheets for about 20 minutes in the freezer until frozen solid, and then transferred into a freezer safe bag to freeze, for up to 2 months. To bake from frozen, bake without defrosting at 350ºF for 12-15 minutes.