If you're tired of your basic chocolate chip cookie recipe, you might just want to give this one a try!
To my standard recipe, I've added white chocolate chunks, chopped pecans and chunks of marzipan.
You want to very coarsely chop everything, leaving fairly large chunks to give the cookies distinctive flavor in each bite and lots of texture.
These cookies are super easy to make, and they taste as good as they look. The chunks of chocolate melt as the cookies bake, turning into pools of gooey deliciousness. The pecans add a nice crunch.
And the marzipan adds that distinctive almond flavor. You should be able to find marzipan in the baking aisle of your grocery store, or you can find it here.
(scroll down for the printable recipe card)
Double Chocolate Chunk Marzipan Cookies with Pecans
Makes about 20 cookies.
1/2 teaspoon baking soda
1/2 teaspoon flaky sea salt (I used Saltverk)
1 stick (1/2 cup) unsalted butter, room temperature
1/3 cup sugar
1/4 cup brown sugar
1 egg
2 teaspoons vanilla bean paste
1/2 cup semi-sweet chocolate, chopped
3 ounces white chocolate, chopped
1/2 cup pecans, chopped
6 ounces marzipan, chopped
Line two rimmed baking sheets with parchment. In a small bowl, whisk the flour baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until smooth and creamy, scraping down the bowl as needed.
Add the egg and vanilla, and mix until combined.
With the mixer on low speed, slowly pour in the flour mixture and mix just until the batter is smooth. Don't over mix.
Add the chocolate chunks and pecans, and mix into the batter, then add the marzipan and mix until just combined.
Scoop the dough out in balls, about 2 tablespoons each, and place on one of the baking sheets. Cover with plastic wrap and refrigerate for an hour.
Preheat the oven to 350 degrees F. Remove the cookie dough balls from the refrigerator and space them out about 2 inches apart, dividing them between both baking sheets.
Using the bottom of a drinking glass, flatten each ball to about 1/2 high.
Bake the cookies for 12 to 13 minutes, until the edges are light golden and the tops are set and no longer look wet. Let cool on the cookie sheets for a few minutes, then remove to wire cooling racks with a spatula.
Store leftover cookies in a covered container at room temperature, or freeze for longer storage.
