These Almond Chocolate Chip Cookies are a perfect combination of sweet and nutty flavors. The almonds add a wonderful crunch and subtle flavor that complements the chocolate chips beautifully. Whether you’re baking for a special occasion or just craving something homemade, these cookies are quick to whip up and sure to satisfy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking soda salt unsalted butter granulated sugar brown sugar large eggs vanilla extract semi-sweet chocolate chips chopped almonds
Directions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy and smooth.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
Fold in the chocolate chips and chopped almonds evenly.
Scoop the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden brown and the centers are set.
Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies. Prep time: 15 minutes Cook time: 10–12 minutes Total time: approximately 30 minutes
Variations
Use dark chocolate chips or white chocolate chunks for a different flavor profile.
Swap chopped almonds for slivered almonds or almond slices for a different texture.
Add a touch of almond extract for an extra almond boost.
Mix in dried cranberries or coconut flakes for a more complex cookie.
Make them gluten-free by substituting a 1:1 gluten-free flour blend.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed container or freezer bag for up to 3 months. To enjoy warm, reheat in the microwave for about 10–15 seconds or in a 300°F oven for 5 minutes.
FAQs
How do I make these cookies chewier?
For a chewier texture, slightly underbake the cookies and let them finish setting as they cool on the baking sheet.
Can I toast the almonds before adding them?
Yes, toasting the almonds enhances their flavor and adds extra crunch. Simply toast them in a dry pan or oven before chopping.
Can I use almond flour instead of all-purpose flour?
Almond flour behaves differently in baking. It’s not a 1:1 substitute, but you can experiment by replacing part of the flour with almond flour for a nuttier cookie.
What type of chocolate chips work best?
Semi-sweet or dark chocolate chips balance well with the almonds, but feel free to use milk chocolate if you prefer a sweeter cookie.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 72 hours. This can even improve the flavor and texture of the cookies.
How do I prevent the cookies from spreading too much?
Chill the dough for at least 30 minutes before baking to reduce spreading.
Are these cookies suitable for nut allergies?
No, since they contain almonds. For a nut-free version, simply omit the almonds or replace them with seeds like sunflower seeds.
Can I add oats to this recipe?
Yes, adding rolled oats will give the cookies a heartier texture and make them more filling.
Do these cookies freeze well?
Absolutely. They freeze well baked or unbaked. For unbaked dough, scoop it onto trays, freeze, then transfer to bags for easy baking later.
What’s the best way to chop the almonds?
Use a sharp knife or a food processor. Just be careful not to grind them into almond meal—small chunks work best.
Conclusion
Almond Chocolate Chip Cookies are a delicious upgrade to a classic treat, offering a perfect balance of gooey chocolate and crunchy almonds. They’re easy to make, versatile, and ideal for any occasion—from lunchbox snacks to holiday baking. Give them a try and enjoy a homemade cookie with a nutty twist.
Almond Chocolate Chip Cookies are a delicious twist on the classic cookie, featuring crunchy almonds and gooey chocolate chips in every bite. Crisp on the edges and chewy in the center, they’re perfect for any occasion.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
1 cup chopped almonds
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy and smooth.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in chocolate chips and chopped almonds evenly throughout the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, or until edges are golden brown and centers are set.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes before baking to reduce spreading.Toast almonds before adding for extra flavor and crunch.Substitute white or dark chocolate chips for variety.Cookies can be frozen baked or unbaked for future use.
