Recipe: chewy chocolate chip cookies from Delica’s Devin Connell
By Devin Connell
PREP TIME: 10 minutes
BAKE TIME: 10 minutes
Makes 18 large cookies
CHOCOLATE CHIP COOKIES
1 cup each unsalted butter and almond butter, at room temperature
1 cup each granulated sugar and brown sugar
2 large eggs, beaten
1 tsp vanilla
1 tsp baking soda
2½ cups all-purpose flour
1 cup mini dark chocolate chips
2 tsp Maldon sea salt
1. Place racks in top and bottom of oven. Preheat to 350º F. Using a mixer with a paddle attachment, beat butter, almond butter and both sugars in a bowl for 5 minutes until super fluffy. Beat in eggs one at a time. Add vanilla and baking soda and stir to mix. Add flour on low speed. Mix in chocolate chips until evenly distributed.
2. Drop ¼-cup dough blobs onto a parchment-lined baking sheet, spacing cookies 2 inches apart. Flatten dough with dampened fingers. Sprinkle a pinch of salt on each cookie. Bake for 10 to 14 minutes until edges are golden.
To make your own almond butter, blend 1 cup toasted almonds in a food processor on high until they form a ball. Drizzle with 2 tsp olive oil and keep processing until smooth.
Devin Connell, the owner of midtown’s Delica Kitchen and Paulette’s Original Donuts and Chicken in Leslieville, started making chocolate chip cookies at age 10, when she skipped summer camp to sell a prototype version at a health food store. “I called them Devin’s Delights,” she says. Now, with the help of her head chef, Graham Bower, she has revived her original recipe, adding scratch-made almond butter and a dash of sea salt to elevate the chewy treats beyond their amateur origins.