These chewy chocolate chip cookies are a delightful twist on the classic, featuring a hint of almond and a perfect balance of sweetness and texture.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a medium bowl, whisk together the cake flour, salt, and baking powder.
Sifting the dry ingredients ensures a smooth and even mixture.
In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
Adding the eggs one at a time helps maintain the mixture's consistency.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips using a spatula.
Gently folding in the chips ensures they are evenly distributed.
Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
Cooling on the sheets helps the cookies set before moving them.
Serve the cookies warm or store them in an airtight container for later enjoyment.
Warm cookies are best enjoyed with a glass of milk or your favorite beverage.
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