Almond Chocolate Chip Cookies Recipe fans get crisp edges, chewy middles, nutty almond flavor, and pools of melty chocolate. This batch suits weeknight bakers and lunchbox snackers, and it takes about 30 minutes total. I bake these when my kids start negotiating chores with cookie IOUs.
Why Choose This Almond Chocolate Chip Cookies Recipe
This Almond Chocolate Chip Cookies Recipe nails the balance of toasty almonds, rich butter, and chocolate without fussy steps. Melted butter speeds things up and almond flour keeps the centers tender for that bendy bite.
You mix everything in one bowl and skip a long chill. The dough scoops clean, spreads just enough, and bakes into bakery-level cookies in a home oven.
I baked a double batch for game night, and not a crumb survived ★★★★★
Ingredients You Need
- Unsalted butter, melted and slightly cooled: 1/2 cup 113 g
- Granulated sugar: 1/2 cup 100 g
- Dark brown sugar, packed: 1/2 cup 110 g
- Large egg: 1
- Extra egg yolk: 1
- Pure vanilla extract: 2 teaspoons
- Almond extract: 1/2 teaspoon
- All-purpose flour: 1 and 1/4 cups 156 g
- Finely ground almond flour or almond meal: 1/2 cup 56 g
- Baking soda: 1/2 teaspoon
- Fine sea salt: 1/2 teaspoon
- Semisweet chocolate chips or chopped dark chocolate: 1 cup 170 g
- Sliced almonds, lightly toasted: 1/2 cup 45 g
- Flaky salt, optional for finishing
Pantry notes and swaps:
- Use any reliable almond flour; I like Bob’s Red Mill. Store-brand works fine.
- Chip choices: semisweet, bittersweet, or a mix. Guittard and Ghirardelli melt nicely. Mini chips pack more bits per bite.
- No almond flour on hand? Pulse whole almonds in a food processor until fine, then stop before it turns pasty.
- Gluten free test: swap a 1:1 gluten free all-purpose blend. Let the dough rest 20 minutes so it hydrates.
- Dairy free test: use plant butter sticks and dairy free chips. The texture stays chewy.
- Egg free test: use 1 flax egg 1 tablespoon ground flax plus 3 tablespoons water; the cookies bake a bit cakier.
- No almond extract? Add 1 more teaspoon vanilla and keep the almond flour for aroma.
Equipment:
- Mixing bowl, whisk, and silicone spatula
- Baking sheets and parchment paper
- Cookie scoop size 1.5 tablespoons, a #40 works
- Wire rack
- Measuring scale for accuracy or cups and spoons
How to Make Almond Chocolate Chip Cookies Recipe
Prep and toast the almonds 5 minutes
- Heat the oven to 350°F. Line two baking sheets with parchment.
- Toast the sliced almonds on a sheet for 4 to 5 minutes until fragrant. Cool them while you mix the dough.
Mix the wet ingredients 2 minutes
- Whisk melted butter, granulated sugar, and brown sugar until glossy and smooth.
- Add the egg, extra yolk, vanilla, and almond extract. Whisk until the mixture looks satiny.
Add the dry ingredients 1 minute
- Sprinkle in all-purpose flour, almond flour, baking soda, and salt.
- Fold with a spatula until no dry streaks remain. Stop as soon as the dough comes together.
Fold in chocolate and almonds 30 seconds
- Stir in chocolate and most of the toasted almonds. Save a small handful for the tops.
Chill the dough optional, 15 minutes
- If your kitchen runs warm or you want thicker cookies, cover and chill the bowl for 15 minutes.
Scoop and bake 10 to 12 minutes
- Scoop 1.5 tablespoon mounds on the sheets, spacing 2 inches apart. Press a few extra chips and the reserved almonds on top.
- Bake one sheet at a time for 10 to 12 minutes until edges look set and centers still look soft.
Cool and finish 10 minutes
- Let the cookies rest on the sheet for 5 minutes, then move them to a rack.
- Sprinkle flaky salt while warm if you like a sweet-salty finish.
Tips & Common Mistakes
- Weigh flour to avoid dry, cakey cookies. If you use cups, spoon and level.
- Cool the melted butter until warm, not hot, so you do not curdle the egg.
- Toast nuts lightly; dark nuts taste bitter fast.
- Mix only until combined after you add flour to keep the crumb tender.
- If the dough feels greasy or loose, chill 15 to 20 minutes before baking.
- Pull cookies when edges set and centers look soft; they firm up on the sheet.
- Line pans with parchment, not grease, to control spread.
- Use a consistent scoop size for even baking.
- Keep the door closed while baking to maintain heat.
- Store extra dough in the fridge between batches if the room feels warm.
Variations I've Tried
- Almond butter ripple: Marble 1/4 cup stirred almond butter into the finished dough.
- Espresso chunk: Add 1 teaspoon instant espresso powder and use chopped dark chocolate.
- Coconut almond: Swap 1/4 cup almond flour with unsweetened shredded coconut and add 1/4 teaspoon coconut extract.
- Orange and dark chocolate: Add 1 tablespoon fresh orange zest and a pinch of cardamom.
- Smoked almond and salt: Use chopped smoked almonds and finish with flaky salt.
- White chocolate cranberry almond: Swap in white chips and fold in 1/2 cup dried cranberries.
- Big bakery style: Scoop 3 tablespoons each and bake 12 to 14 minutes.
- Oat-almond: Replace 1/4 cup all-purpose flour with quick oats for extra chew.
How to Serve
Serve these almond chocolate chip cookies slightly warm so the chocolate still glistens. Pair with cold milk, hot coffee, or a not-too-sweet black tea. Turn two cookies into an ice cream sandwich with vanilla bean or salted caramel. Crumble a cookie over Greek yogurt for a fast dessert that still feels a bit fancy.
Make-Ahead and Storage
- Store baked cookies in an airtight container at room temperature for 3 to 4 days.
- Refrigerate dough up to 3 days; scoop before chilling for easy portioning.
- Freeze dough balls on a sheet until firm, then bag for up to 2 months. Bake from frozen at 350°F and add 1 to 2 minutes.
- Freeze baked cookies for up to 2 months. Thaw at room temp, then warm in a 300°F oven for 3 to 4 minutes or microwave for 8 to 10 seconds for soft centers.
Almond Chocolate Chip Cookies Recipe
Almond Chocolate Chip Cookies have crisp edges, chewy middles, nutty almond flavor, and pools of melty chocolate, all ready in about 30 minutes.
Ingredients
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Spread the sliced almonds on one baking sheet and toast in the oven for 4 to 5 minutes, until lightly golden and fragrant. Set aside to cool.
- In a mixing bowl, whisk together the melted, slightly cooled butter, granulated sugar, and dark brown sugar until glossy and smooth.
- Add the egg, extra yolk, vanilla extract, and almond extract. Whisk until the mixture looks thick and satiny.
- Sprinkle the all-purpose flour, almond flour, baking soda, and fine sea salt over the wet ingredients. Fold with a silicone spatula just until no dry streaks remain.
- Fold in the chocolate and most of the toasted sliced almonds, reserving a small handful of almonds for topping the cookies.
- If your kitchen is warm or you prefer thicker cookies, cover and chill the dough for about 15 minutes.
- Scoop 1.5-tablespoon portions of dough (about a #40 scoop) onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few extra chocolate chips and some of the reserved almonds on top of each mound.
- Bake one sheet at a time for 10 to 12 minutes, until the edges look set and lightly golden and the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool. Sprinkle with flaky salt while warm, if desired.
Notes
Nutrition Information
Approximate per 1 cookie (24 cookies total): 170–190 calories; fat 11 g; saturated fat 5 g; carbohydrates 18 g; fiber 1 g; sugars 12 g; protein 3 g; sodium 90 mg. Values are estimates and will vary based on exact ingredients, chocolate type, and cookie size.
Approximate per 1 cookie (24 cookies total): 170–190 calories; fat 11 g; saturated fat 5 g; carbohydrates 18 g; fiber 1 g; sugars 12 g; protein 3 g; sodium 90 mg. Values are estimates and will vary based on exact ingredients, chocolate type, and cookie size.