As a chocolate chip cookie snob, these almond chocolate chip cookies are perfection! With a nutty, quadruple almond flavor from adding a bit of almond flour, almond extract and almond butter to the dough, as well as chopped dark chocolate covered almonds, they’re sure to become a new favorite in your house!
Just in time for holiday baking I’m bringing these almond chocolate chip cookies, another recipe from my book, Gentle Nutrition!
I know I’m not alone in feeling sad that 2020 decided to go and hijack the holidays. Since so many of us will be apart, personally, I think food will be an even more important part of celebrating. I know for Thanksgiving, I definitely went a bit above and beyond with food (no regrets on making Flour’s famous sticky buns for breakfast, even if I was mixing chunks of butter to brioche dough for over an hour). This year, I feel like a Christmas cookie bake-a-thon is in order, and these almond chocolate chip cookies will certainly make an appearance!
As I’ve shared before, baking is not my forte, so it’s always exciting when I come up with a baking recipe that’s a winner. I am a major chocolate chip cookie snob, and these almond chocolate chip cookies are truly perfection. With a rich, buttery flavor and a double dose of almonds, thanks to chopped dark chocolate covered almonds for crunch, as well as some almond flour mixed into the dough, these have become my go-to cookie recipe. They have perfectly crisp edges with a tender, gooey, and slightly doughy center.
When I wrote Gentle Nutrition, knowing that a portion of it would include recipes, it was really important to me to use those recipes to highlight how all foods fit, both with the ingredients and the dishes. So while yes, there are ingredients and dishes that are typically labelled as “healthy”, I also wanted to include recipes for foods that aren’t thought of as “healthy”, and not create a “healthier” version either. Health isn’t all about nutrition, and nutrition isn’t all about health. Sometimes the cookie is the healthiest thing you can eat – even when it’s made with real butter and sugar!
Hey there, cookie lovers! If you’re on the hunt for a dessert that’s gonna knock your socks off, lemme introduce you to chocolate chip cookies with almonds. These bad boys are the perfect mash-up of classic gooey chocolate chip goodness and a nutty, crunchy kick from almonds. We’re talkin’ comfort food with a twist that’ll have everyone begging for seconds. At my house, these cookies ain’t just a snack—they’re a straight-up vibe, a memory-maker, and a way to say “I gotchu” without words So, grab your apron, and let’s dive into why these treats are the bee’s knees and how you can whip ‘em up yourself
Why Chocolate Chip Cookies with Almonds Are the Bomb
Before we get our hands dirty with dough, let’s chat about what makes these cookies so dang special. I mean, chocolate chip cookies are already the GOAT, right? But tossin’ in almonds takes ‘em to a whole new level. Here’s why we’re obsessed:
- Nutty Crunch That Slaps: Almonds add this awesome texture that cuts through the soft, chewy cookie. It’s like a lil’ surprise in every bite.
- Flavor That Pops: Especially if you toast them almonds first, they bring a rich, almost buttery taste that pairs so freakin’ well with chocolate. It’s like they was made for each other.
- A Touch of Fancy: Let’s be real—adding nuts makes these feel a bit more gourmet, like you’re a pro baker or somethin’. Impress your crew without even tryin’ hard.
- Nostalgia with a Twist: For me, chocolate chip cookies scream childhood, but the almonds remind me of holiday baking with my grandma. It’s old-school with a fresh spin.
I remember the first time I made these for a family get-together My cousin, who’s picky as heck, took one bite and was like, “Yo, what’s in this? I need the recipe yesterday!” That’s when I knew I had a winner. So, whether you’re baking for a crowd or just treatin’ yourself, these cookies got your back
Let’s Bake: My Go-To Recipe for Chocolate Chip Cookies with Almonds
Alrighty, let’s get down to business I’m sharin’ my fave recipe that’s been tweaked over many a kitchen disaster to get just right It’s simple, straightforward, and makes a batch big enough to share… or hoard, no judgment here. We’re gonna make these with toasted almonds ‘cause, trust me, that extra step is worth it.
Ingredients You’ll Need
Here’s what to grab from your pantry or the store. I’ve laid it out in a table so you don’t miss nothin’:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter | 1/2 cup (1 stick) | Softened, room temp—don’t melt it! |
| Granulated Sugar | 1/4 cup | For that sweet base. |
| Light Brown Sugar | 1/2 cup | Adds a lil’ caramel vibe. |
| Large Egg | 1 | Room temp works best. |
| Vanilla Extract | 1 teaspoon | Pure, if you got it, for max flavor. |
| Almond Extract | 1 teaspoon | Optional, but it amps up the nutty goodness. |
| All-Purpose Flour | 1 2/3 cups | The backbone of the cookie. |
| Baking Soda | 1/2 teaspoon | For that lil’ rise. |
| Salt | 1/2 teaspoon | Balances the sweet. |
| Cornstarch | 2 teaspoons | Secret weapon for soft, tender cookies. |
| Chocolate Chips or Chunks | 1 cup | Dark or milk, your call—chunks melt better! |
| Sliced Almonds | 1/2 cup | Toasted for extra flavor (I’ll show ya how). |
Step-by-Step Instructions
Now, let’s roll up our sleeves and make some magic. Follow these steps, and you’ll be munchin’ on cookies in no time.
- Toast Them Almonds: Preheat your oven to 350°F (180°C). Spread your sliced almonds on a small baking sheet. Pop ‘em in for about 10 minutes, tossin’ halfway, till they’re lightly golden and smellin’ amazing. Set aside to cool. This step is key—raw almonds just don’t got the same punch.
- Mix the Dry Stuff: In a medium bowl, whisk together your flour, baking soda, salt, and cornstarch. This mix helps keep the cookies soft and structured. Set it aside for now.
- Cream the Butter and Sugars: Grab a big bowl or your mixer. Beat the softened butter with both sugars on medium speed for about 3 minutes till it’s light and fluffy. This ain’t just mixin’—it’s buildin’ the base for a chewy cookie.
- Add the Wet Goodies: Toss in the egg, vanilla extract, and almond extract (if you’re usin’ it). Mix till everything’s combined nice and smooth. Scrape down the sides of the bowl if ya need to.
- Combine Wet and Dry: Slowly add your dry mix to the wet stuff, mixin’ just till it comes together. Don’t overdo it—overmixing makes tough cookies, and we ain’t about that life.
- Fold in the Stars: Gently stir in your chocolate chips (or chunks) and them toasted almonds. Make sure they’re spread out good in the dough.
- Chill Out: Scoop out about 1.5 tablespoon-sized balls of dough. Place ‘em in an airtight container or on a tray with plastic wrap, and chill in the fridge for at least 2 hours, up to 24 if you got the patience. Chillin’ helps the flavors meld and keeps ‘em from spreadin’ too much when baking.
- Bake Time: When you’re ready, preheat the oven again to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat. Place the dough balls about 2 inches apart. Bake for 11-13 minutes till the edges are golden but the center’s still soft. They’ll firm up as they cool.
- Cool Down: Let the cookies sit on the sheet for 5 minutes, then move ‘em to a wire rack to cool completely. Or, ya know, eat one warm ‘cause who can resist?
This recipe makes about 20-24 cookies, dependin’ on how big you scoop ‘em. Store any leftovers (if there are any, ha!) in an airtight container at room temp. They stay good for a few days, but good luck with that.
Tips for Nailing the Perfect Chocolate Chip Almond Cookie
I’ve burned enough batches to learn a thing or two about gettin’ these cookies just right. Here’s some hard-earned wisdom to save ya from my mistakes:
- Don’t Skip the Toastin’: Seriously, toasting the almonds brings out a nutty depth that raw ones can’t touch. It’s a small hassle for a big payoff.
- Chill Like a Villain: If you bake the dough right away, they might spread too much and get thin. Chillin’ for at least 2 hours makes ‘em thicker and chewier. If you chill longer than that, let ‘em sit out for 20-30 minutes before baking so they ain’t rock hard.
- Pan Matters: Use a light-colored baking sheet if ya got one. Dark pans can make the bottoms burn quicker than you can say “oops.” Aluminum sheets are my go-to.
- Don’t Overbake: They might look underdone when you pull ‘em out, but they keep cookin’ on the sheet. Look for firm edges and a soft middle—trust the process.
- Mix Up the Chocolate: I love dark chocolate chunks ‘cause they melt into gooey pools with the almonds, but milk chocolate chips work if you want somethin’ sweeter. Experiment, yo!
- Extra Flair on Top: Before baking, press a few extra almond slices and chocolate bits on top of each dough ball. It looks pretty and gives a sneak peek of what’s inside.
Why Almonds and Chocolate Chips Are a Match Made in Heaven
Let’s take a sec to geek out over this flavor combo. Almonds ain’t just a random add-in—they got history with chocolate that goes way back. Think about them fancy chocolate bars with nuts; it’s a classic for a reason. The slight bitterness of almonds, especially when toasted, balances the sweet, creamy chocolate in a way that’s just… chef’s kiss. Plus, that crunch against the soft cookie texture? It’s a game-changer.
I’ve tried other nuts like walnuts or pecans in chocolate chip cookies, and while they’re cool, almonds got this delicate, almost sweet vibe that don’t overpower. They play nice with the chocolate instead of fightin’ it. And if you’re usin’ almond extract in the dough, it’s like doublin’ down on that nutty magic without makin’ it too much.
Variations to Spice Up Your Chocolate Chip Almond Cookies
If you’re feelin’ adventurous or just wanna switch things up, here’s a few ways to tweak this recipe. I’ve messed around with these ideas, and they’ve all turned out pretty darn tasty:
- Add a Boozy Kick: If you got some almond liqueur layin’ around, swap out a tablespoon of it for half a teaspoon of almond extract. Don’t worry, the alcohol cooks off, leavin’ behind a deep, nutty note. If you ain’t got it or don’t wanna use it, just stick with extra almond extract.
- White Chocolate Twist: Swap half the chocolate chips for white chocolate chunks. It’s a lil’ sweeter, but the almonds keep it from bein’ cloying. Looks real pretty, too.
- Oatmeal Addition: Toss in half a cup of rolled oats with the dry ingredients for a heartier texture. It makes ‘em feel like a breakfast cookie, if that’s a thing.
- Sea Salt Sprinkle: Right after baking, sprinkle a tiny pinch of flaky sea salt on top. It cuts through the sweetness and makes the flavors pop like whoa.
- Different Nuts: If almonds ain’t your jam or you’re out, try sliced hazelnuts or chopped pecans. They change the vibe, but still work with chocolate.
Play around with these ideas and make the recipe your own. Baking’s all about havin’ fun and findin’ what you vibe with, ya know?
Pairing Ideas: What to Sip or Snack With Your Cookies
These chocolate chip cookies with almonds are great on their own, but pairin’ ‘em with the right drink or side can elevate the whole experience. Here’s what I love:
- Coffee or Espresso: The bitterness of a strong coffee or a shot of espresso cuts through the sweet cookie and vibes with the nutty almonds. It’s my mornin’ ritual.
- Cold Milk: Classic for a reason, y’all. A tall glass of ice-cold milk—whole, almond, whatever—makes each bite feel like a hug. Perfect for dunkin’, too.
- Hot Chocolate: If you’re goin’ all in on cozy, a mug of hot cocoa with a cookie on the side is straight-up winter magic. The double chocolate hits different.
- Ice Cream Sandwich: Take two cookies, slap a scoop of vanilla or chocolate ice cream between ‘em, and freeze for a bit. It’s messy, but oh man, it’s worth it.
I’ve even brought these to picnics with a thermos of coffee, and it’s like a mini dessert party wherever we’re at. What do you like pairin’ your cookies with? Hit me with your ideas!
Freezing and Storing: Keepin’ the Goodness Around
Life gets busy, and sometimes you wanna prep ahead or save some cookies for later. Good news—these chocolate chip almond babies freeze like a dream. Here’s the deets:
- Freezing Dough: Scoop out your dough balls like normal, pop ‘em on a tray in the freezer till they’re solid (about 2 hours), then toss ‘em in a zip-top bag or airtight container. When you’re ready to bake, just add a minute or two to the bake time. Fresh cookies on demand, yessir!
- Freezing Baked Cookies: Let ‘em cool completely, then store in an airtight container or bag in the freezer. Thaw on the counter for about 20 minutes before eatin’. They’re still chewy and delish.
- Storing at Room Temp: If you’re eatin’ ‘em within a few days, keep ‘em in a sealed container at room temp. Toss in a slice of bread if they start gettin’ hard—it keeps ‘em soft, weird but true.
I’ve got a stash of dough balls in my freezer right now for them late-night cravings. Ain’t nothin’ better than poppin’ a couple in the oven when the mood strikes.
A Lil’ Story: Why These Cookies Mean Somethin’ to Me
I gotta share a quick tale ‘bout why these cookies hold a special spot in my heart. Growin’ up, my mom and I would bake chocolate chip cookies every December for the holidays. It was our thing—messy kitchen, flour everywhere, laughin’ over burnt batches. A few years back, I decided to switch it up and throw in some almonds ‘cause I had a bag sittin’ around. Mom was skeptical at first, like, “Don’t mess with a classic!” But after one bite, she was hooked. Now, it’s our new tradition, and every batch reminds me of her sneaky grin when she admitted I was right.
Baking these ain’t just about the end result for me. It’s the process—the smell of toasting almonds, the feel of the dough, the anticipation while they’re in the oven. It’s a lil’ piece of home, no matter where I am. I hope when you make these, you create some memories of your own, whether it’s with family, friends, or just treatin’ yourself to a quiet moment.
Wrappin’ It Up: Your Turn to Bake Some Magic
So, there ya have it—everything you need to know about makin’ killer chocolate chip cookies with almonds. From the recipe to the tips, variations, and even what to sip alongside, I’ve spilled all my secrets. These cookies are more than just a sweet treat; they’re a way to connect, to comfort, and to celebrate the lil’ things in life. Whether you’re a baking newbie or a seasoned pro, I’m bettin’ you’ll find somethin’ special in this recipe.
Now, it’s your turn. Get in that kitchen, crank up some tunes, and bake a batch of these nutty, chocolatey wonders. Share ‘em with someone you love, or keep ‘em all to yourself—I ain’t judgin’. And hey, if you got a twist on this recipe or a story to share, drop it in the comments. I’m all ears for how you make these your own. Happy baking, fam!
Almond Chocolate Chip Cookie Ingredients Notes
For baking, nothing beats butter, both for flavor and for texture/mouthfeel. Science proves it! Fat helps carry flavor notes to the sensory detectors in your mouth and nose. It also shortens gluten strands, making baked goods more tender. Think of the texture of this almond chocolate chip cookie compared to a baguette. Creaming the butter with sugar, as you do in this almond chocolate chip cookie recipe, helps aerate the batter, and the little pockets of air creates a bit of fluff and tenderness. I like to use unsalted butter in baking, so I can control the amount of salt in it (for taste, not for sodium restriction!).
Because I wanted this almond chocolate chip cookie recipe to have tons of almond flavor, I added a bit of almond butter to the batter. Because the fat in almonds carries a lot of the almond-y flavor, this was one way of boosting the almondy-ness of the recipe. Make sure it’s well mixed, as adding not enough oil or too much oil to the recipe could change the texture.
For this almond chocolate chip cookie recipe, I used a mix of all-purpose and almond flour. While almond flour has become the darling of many a fad diet in a way that makes me want to roll my eyes, I do love the nutty flavor it adds to baked goods, especially cookies, where it helps with texture too!
Another way I like to boost the almond flavor! Feel free to leave it out if you don’t have almond extract on hand, but I appreciate how it intensifies the almond flavor in this recipe.
Almond Flour Chocolate Chip Cookies,Low Carb, Gluten Free, Wheat Free
FAQ
Can I put almond extract in my chocolate chip cookies?
In a large bowl, cream together the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
What are Snoop Dogg cookies?
Snoop Dogg’s peanut butter chocolate chip cookie recipe – His original cookie features creamy peanut butter and semisweet chocolate morsels, making it the perfect indulgence this holiday season. #
Can I add nuts to chocolate chip cookies?
Both pecans and walnuts are delicious options for this recipe. Though we like our walnut chocolate chip cookies to have crisp exteriors and be chewy within, we also give baking guidelines for anyone who demands a perfectly chewy or completely crisp version.
What is the most loved cookie in the world?
The Oreo is widely considered the most loved cookie globally, holding the title of the world’s top-selling cookie. It’s known for its distinctive “twist, lick, dunk” ritual and has a wide variety of flavors and limited editions according to Biscuit people.
How do you make almond flour chocolate chip cookies?
These amazing Almond Flour Chocolate Chip Cookies are deliciously soft with melted chocolate chips. They are also gluten-free and so easy to make! In a large bowl, beat 3/4 cup unsalted softened butter with 3/4 cup brown sugar using an electric hand mixer. Then add 1 teaspoon of vanilla extract, 1 egg, and 1 egg yolk.
Are almond flour chocolate chip cookies gluten-free?
Meet the best almond flour chocolate chip cookies! And they’re made without refined sugar. The cookies have a great texture: soft-baked with crisp edges. No one will never know they’re healthy and gluten-free (your secret is safe with me). They’re easy to make (just one bowl in under 30 minutes) with simple ingredients. Want to Save This Recipe?
How long do you bake chocolate chips & almonds?
Stir in chocolate chips and almonds. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-11 minutes or until edges are firm. Remove to wire racks to cool. My husband likes the flavor and texture of these cookies. Milk chocolate chips and sliced almonds make them deliciously different.
How do you make gluten-free chocolate chip cookies?
To make these gluten-free chocolate chip cookies, you’ll only need a few pantry staple ingredients that are easily found in the baking aisle at the grocery store. The main star of this recipe is almond flour, which is rich in healthy fats and protein. Almond flour is my favorite gluten free flour to bake with.
What kind of flour do you use to make chocolate chip cookies?
For best results, use blanched almond flour. This flour has a light texture since the almond skins are removed before grinding almonds. This flour will produce a texture and flavor more like classic chocolate chip cookies made with all purpose flour.
How do you make chocolate chip cookies?
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and almonds. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-11 minutes or until edges are firm.