Today I’m skipping the chitchatty preamble and going straight for the flowery recipe description that you probably roll your eyes at because these Chocolate Chunk Almond Cookies are SO GOOD that I actually googled iambic pentameter, wondering if that I do them descriptive justice (I couldn’t).
So here’s what you’re looking at:
Nutty shards of toasted sliced almonds are nestled with melty, coarsely chopped dark chocolate chunks in crispy-edged, chewy-middled, almond- and vanilla-spiked cookie perfection.
They’re the ultimate chocolate chip cookies – golden, perfect chew – with almonds. Sliced almonds, specifically – this means they don’t overwhelm the cookie, but they have this insanely addictive little snap when you take a bite.
The almond slices are toasted before you start, as this dramatically enhances their nutty flavour. For chocolate, I chopped up good 70% cocoa bars – this makes a night-and-day difference compared to using bagged chocolate chips. The base is a chocolate chip cookie dough, with a splash of almond extract in addition to the vanilla.
It’s important to stir the toasted almonds in by hand, because the standing mixer will crush them into the batter, and you want them to remain intact as much as possible.
I really like using convection for making cookies, because the blast of the fan helps to give the cookies an initial rise, so they set up before they spread out. I like what this does for the texture and thickness of the cookie.
Tips for cookie presentation: scoop the dough, then roll it between your palms into a perfect ball for the best shape. Make sure to leave enough space for spreading – don’t try to cram as many onto a sheet as possible, to do fewer batches. And finally, reserve a handful of the stir-ins (in this case, chocolate and almonds) to gently smush onto the tops of the cookie balls before baking for an attractive finish (this last one is a nice tip for many baked goods – muffins, scones, quickbreads…).
Go nom some cookies!
Chocolate Chunk Almond Cookies
Ingredients
- 1 cup butter softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 egg
- 1 ½ tsp vanilla extract
- ¼ tsp almond extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt or 1/2 tsp table salt
- 1 cup sliced almonds
- 2 cups dark chocolate chunks or chips
Instructions
- Preheat the oven to 375°F (190°C; use convection if you have it). Spread the almonds out on a parchment-lined cookie sheet and toast in the oven for 6–8 minutes, or until golden brown, watching carefully in the last few minutes.
- Beat the butter and sugars in a stand mixer until light and fluffy, about 2 minutes, scraping down the bowl occasionally. Beat in the egg for 1 minute more, scraping the bowl once, then beat in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the mixer and beat to combine. Remove the bowl from the mixer and use a rubber spatula or wooden spoon to incorporate the chocolate and almonds. (Reserve a few to place on top of the dough balls before baking for a pretty finishing touch.)
- Drop by tablespoonfuls (roll into balls between your hands for perfect circles) about 2 inches apart onto the prepared baking sheets, and bake for 6–8 minutes, until golden at the edges but still soft. Cool on wire racks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
