Happy Friday, y’all!
I don’t know if you’ve been keeping up with me on Instagram, but when I get bored, I bake. A lot.
Boredom struck me in full force last weekend and resulted in about four dozen cookies. Don’t worry mom, I didn’t eat all of them (only like 72% of them…).
It’s no secret that my chocolate chip cookies are the bomb diggity. All of my friends and coworkers know that it’s a good day for their tummies when I bring in a few dozen of those little tikes. However, there is one secret ingredient that sets my cookies apart from the rest of the herd… and, no, it isn’t love. Sorry.
So what’s my secret? Read the recipe below to find out!
- 3 cups of all-purpose flour
- 1 cup of white sugar
- 1 cup of packed brown sugar
- 1 1/2 teaspoons of baking soda
- 1/2 teaspoon of sea salt
- 1 cup of unsalted butter, softened
- 2 eggs
- 2 teaspoons of hot water
- 2-3 teaspoons of almond extract
- 2 cups of semisweet chocolate chips
Preheat the oven to 350°F (175°C) and grease a few cookie sheets.
In a large bowl, combine the flour, white sugar, brown sugar, baking soda, and sea salt. Add the softened butter and the eggs – beating in one at a time. Stir to combine.
Add the hot water and almond extract. Stir as a dough-like substance forms and then pour in the chocolate chips. Stir again to combine.
Drop spoonfuls of the cookie dough onto the baking pans – each spoonful should be the equivalent of about 2 tablespoons.
Place the sheets in the oven and bake the cookies for about 10-12 minutes, or until the tops of the cookies are golden and their edges are browned.
Remove the baking pans from the oven and let the cookies cool on the sheets for about 2-3 minutes before using a spatula to transfer them to the serving platter. Serve and enjoy!