These are my favorite chocolate chunk cookies.
The secret ingredient?
Symphony bars and almond extract.
So yummy and so easy.
Here's what you'll need:
3/4 c. sugar
3/4 c. brown sugar
3/4 c. butter, softened
2 tsp. almond extract
3 cups flour, divided
1/2 tsp. salt
1/2 tsp. baking soda
2 large Symphony bars (with almonds and toffee)
Preheat oven to 350 degrees.
In a large bowl, cream together the two sugars and butter.
Beat in the eggs and almond extract.
(Don't I have a cute little helper?)
In a small bowl, combine 2 (of the 3) cups of flour with the salt and baking soda; add to the butter/sugar mixture and combine.
Using a wooden spoon, add the additional flour so that the dough just barely ceases to be sticky (I always end up adding the entire remaining cup).
Stir in chocolate chunks with the wooden spoon.
Drop by heaping teaspoonfuls onto a greased baking sheet.
Bake for 7-9 minutes or until done. Do not over bake (the key is to almost under bake). Cookies should have just a tinge of brown but mostly remain white, soft and high.