Introduction
If you love classic chocolate chip cookies with a nutty twist, these Almond Chocolate Chip Cookies are the perfect treat. Crispy on the edges, chewy in the middle, and loaded with chunks of dark chocolate and crunchy toasted almonds, this recipe is a crowd-pleasing spin on a favorite.
Focus Keyword: Almond Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped almonds (toasted if desired)
- 1 1/2 cups chocolate chips or chopped chocolate (semi-sweet or dark)
Timing
- Prep Time: 15 minutes
- Chill Time (optional): 30 minutes
- Bake Time: 10–12 minutes
- Total Time: ~1 hour (with chilling)
Buttery, crunchy, and melty — these Almond Chocolate Chip Cookies hit all the right notes for dessert or snack time.
Instructions
Step 1: Cream Butter and Sugars
In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
Step 2: Add Eggs and Vanilla
Mix in eggs one at a time, then add vanilla extract and beat until smooth.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
Step 4: Fold in Add-ins
Stir in chopped almonds and chocolate chips or chunks.
Step 5: Chill and Bake
Chill dough for 30 minutes if time allows (helps prevent spreading). Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets and bake for 10–12 minutes until golden on the edges and slightly soft in the center.
Step 6: Cool and Serve
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container.
Tips for Success
- Toast almonds for extra flavor
- Use chopped chocolate for melty puddles
- Chill the dough for thicker, chewier cookies
Variations
- Add shredded coconut or dried cranberries
- Substitute almond extract for vanilla for more almond flavor
- Use almond flour for a gluten-free option (with modifications)
Storage
Store cookies in an airtight container at room temperature for up to 5 days. Freeze dough balls for up to 3 months.
Conclusion
These Almond Chocolate Chip Cookies are a delightful fusion of nutty crunch and melty chocolate. Perfect for baking with kids, gifting, or enjoying with coffee or milk — they’ll quickly become a household favorite.
FAQs
Q1: Can I use almond flour instead of all-purpose flour?
You can, but it will change the texture. Consider using a 1:1 gluten-free blend instead.
Q2: Can I make these dairy-free?
Yes, use plant-based butter and dairy-free chocolate chips.
Q3: Can I skip chilling the dough?
Yes, but cookies may spread more. Chilling improves texture.
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