Introduction
These Almond Chocolate Chip Cookies are soft, buttery, lightly crisp around the edges, and packed with rich chocolate chips and delicious almond flavor. They are easy to prepare and make a wonderful homemade treat for cookie jars, holiday dessert trays, afternoon snacks, or whenever you’re craving something sweet.
Ground almonds or almond flour give these cookies a tender texture and a subtle nutty flavor that pairs beautifully with chocolate. A little vanilla and almond extract make the flavor even more irresistible.
Origin Information
Chocolate chip cookies originated in the United States and became one of the world’s most recognizable homemade cookies. Almond-based variations build on the classic chocolate chip cookie by incorporating almonds or almond flour for additional flavor and texture.
This recipe combines the familiar buttery chocolate chip cookie with almond flour and almond extract, creating a simple cookie with a distinctly nutty character.
Tips
Use finely ground almond flour for the smoothest cookie texture.
Allow the butter to soften naturally rather than melting it. Softened butter helps the cookies maintain their shape.
Do not overmix the dough after adding the flour. Overmixing can make the cookies denser.
Chilling the dough for 20–30 minutes can help prevent excessive spreading and intensify the flavor.
Use good-quality chocolate chips for the best chocolate flavor.
For a stronger almond flavor, add a small amount of almond extract. A little goes a long way.
Leave enough space between cookies because they will spread as they bake.
Let the cookies cool on the baking sheet for several minutes before transferring them to a rack. They will be delicate while hot.
Storage Information
Store cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the baked cookies in a freezer-safe container for up to 2 months.
You can also freeze unbaked portions of cookie dough. Scoop the dough onto a lined tray, freeze until firm, then transfer to a freezer bag or airtight container.
Bake frozen dough portions with a few additional minutes of baking time.
Ingredient Notes
Almond Flour: Almond flour gives the cookies a tender, slightly chewy texture and rich nutty flavor.
All-Purpose Flour: A small amount of regular flour helps provide structure and gives the cookies the familiar texture of traditional chocolate chip cookies.
Unsalted Butter: Butter adds richness and helps the cookies develop lightly crisp edges.
Brown Sugar: Brown sugar contributes moisture, chewiness, and a caramel-like flavor.
Granulated Sugar: White sugar helps create sweetness and slightly crisp edges.
Egg: Egg binds the ingredients and provides structure.
Vanilla Extract: Vanilla enhances both the chocolate and almond flavors.
Almond Extract: Almond extract intensifies the nutty flavor. Use it sparingly because it is concentrated.
Baking Soda: Baking soda helps the cookies spread and brown while keeping the texture tender.
Salt: Salt balances the sweetness and brings out the chocolate flavor.
Chocolate Chips: Semi-sweet chocolate chips provide the classic chocolate flavor. Milk, dark, or white chocolate chips can also be used.
Sliced Almonds: Optional sliced almonds add extra crunch and make the almond flavor more pronounced.
Serving Instructions
Serve these cookies with coffee, tea, hot chocolate, or a glass of cold milk.
For an elegant dessert, serve a warm cookie with vanilla ice cream and a drizzle of melted chocolate.
You can also sprinkle a few sliced almonds and a pinch of flaky sea salt over the cookies immediately after baking.
Almond Chocolate Chip Cookies
Description
Soft and chewy almond chocolate chip cookies made with almond flour, buttery brown sugar dough, chocolate chips, and a touch of almond extract.
Ingredients
Instructions
Prepare The Oven
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper or a silicone baking mat.
Combine The Dry Ingredients
- In a medium bowl, whisk together the almond flour, all-purpose flour, baking soda, and salt.
- Set aside.
Cream The Butter And Sugars
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
- This usually takes approximately 2–3 minutes with an electric mixer.
Add The Wet Ingredients
- Add the egg, vanilla extract, and almond extract.
- Beat until smooth and fully incorporated.
Make The Cookie Dough
- Gradually add the dry ingredients to the butter mixture.
- Mix just until a soft dough forms. Avoid overmixing.
Add The Chocolate Chips
- Fold in the chocolate chips and sliced almonds if using.
- Make sure they are evenly distributed throughout the dough.
Chill The Dough
- For thicker cookies, refrigerate the dough for approximately 20–30 minutes.
- This step is optional but can help reduce spreading.
Shape The Cookies
- Scoop approximately 1½ tablespoons of dough for each cookie.
- Roll gently into balls and place them on the prepared baking sheet, leaving approximately 2 inches between each cookie.
Bake
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Do not wait for the centers to become completely firm in the oven. They will continue cooking slightly as they cool.
Cool
- Allow the cookies to rest on the baking sheet for approximately 5 minutes.
- Transfer them to a wire rack and allow them to cool completely.
Nutrition Facts
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Sodium 90mg4%
- Total Carbohydrate 21g8%
- Dietary Fiber 1g4%
- Sugars 12g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tools
- Baking sheets
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Cookie scoop
- Wire cooling rack
