This recipe makes thick and hearty cookies that resemble those at the famous Levin Bakery. It’s important to chill the dough once you have shaped the cookies because this helps them keep their shape in the oven. The almond extract gives them a unique richness and enhances the buttery flavor. There’s no messing around with these guys.
- 2 sticks butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups semisweet chocolate chips or chopped chocolate
- Preheat oven to 375 degrees F.
- Using an electric mixer, beat butter and both sugars just until creamy. Add the egg and vanilla and beat just until incorporated.
- Stir together flour, baking soda, baking powder and salt. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips.
- Using an ice cream scoop, scoop dough into balls and place on greased cookie sheet. Place in the fridge to chill for 10 minutes so the dough is firm and cold when you put the cookies in the oven.
- Put the cookies in a 375 degree oven and set timer for 8 minutes for large cookies, 4 minutes for minis. Reduce heat to 325 degrees and bake for another 8-10 minutes (4-5 for minis) or until cookies appear just set.