• October 16, 2014

    Chocolate Chunk Almond Cookies

    0 0 vote
    Article Rating

    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!


    • 1 cup butter, softened
    • ¾ cup brown sugar, packed
    • ½ cup granulated sugar
    • 1 egg
    • 1 1/2 tsp vanilla extract
    • ¼ tsp almond extract
    • 2 cups all purpose flour
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp kosher salt (or ½ tsp table salt)
    • 1 cup sliced almonds
    • 2 cups dark chocolate chunks (or chips)


    1. Preheat oven to 375ºF. *Use convection, if you have it.

    2. Spread almonds out on a cookie sheet lined with parchment paper; toast in oven for 6-8 minutes, or until golden brown, watching carefully in the last few minutes.

    3. Beat butter and sugars in standing mixer until light and fluffy, about 2 minutes, scraping down sides of bowl occasionally. Beat in egg, one minute more, scraping bowl once, then beat in vanilla and almond extracts.

    4. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Add to mixer and beat to combine. Remove bowl from standing mixer and use a rubber spatula or wooden spoon to incorporate the chocolate and almonds. (Reserve a few to place on top of dough balls before baking for a pretty finishing touch).

    5. Drop by tablespoonfuls (roll into balls between hand for perfect cirlces) about 2” apart onto prepared baking sheets, and bake for 6-8 minutes, until golden at edges but still soft. Cool on wire racks.

    0 0 vote
    Article Rating

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

    Notify of
    Inline Feedbacks
    View all comments


    Thanks for signing up! Check your inbox to confirm.
    homemade chocolate sauce dripping down ice cream sundae May 3, 2020
    Easy Homemade Chocolate Fudge Sauce

    This warm, gooey cocoa hot fudge sauce recipe takes ice cream to a new level. It’s rich, deeply chocolatey and can be made in the microwave or stovetop.

    Strawberry Brownie Recipe February 12, 2020
    Strawberry Brownies

    An easy strawberry brownie recipe with a rich, chewy brownie base, fresh strawberries, chocolate chunks and a simple special ingredient to make them extra strawberry/extra delicious.

    February 8, 2020
    Flourless Chocolate Cake

    FacebookPinterestTwitter 0 0 vote Article Rating A to-die-for flourless chocolate cake recipe with a crackly top and a brownie-like middle. It’s easy, naturally gluten free and ridiculously delicious. This flourless chocolate cake recipe is simple to make and only requires a few ingredients. Basically, if you own one bowl and have at least one arm […]

    Would love your thoughts, please comment.x