Almond Chocolate Chip Cookies
Soft and chewy almond chocolate chip cookies with rich almond flavor, toasted almonds, and melted chocolate chips. Perfect for any occasion.
The Secret to Perfect Almond Cookies
The key to exceptional almond chocolate chip cookies lies in layering almond flavor through both extract and nuts. Toasting the sliced almonds intensifies their flavor and adds textural contrast, while chopped almonds distribute more evenly throughout the dough for consistent nutty taste in every bite.
The combination of brown and white sugars creates the ideal texture - brown sugar adds moisture and chewiness while granulated sugar contributes to structure and slight crispness at the edges. The ratio is crucial for achieving that perfect soft-yet-structured cookie.
💡 Professional Tip
Don't overbake these cookies - they'll continue cooking on the hot pan after removal from the oven. Remove when edges are set but centers still look slightly underdone for the perfect chewy texture.
Frequently Asked Questions
Almond flour can replace some of the chopped almonds, but keep some whole pieces for texture. Replace up to 1/4 cup of regular flour with almond flour for extra almond flavor.
Don't overbake, store in airtight containers with a slice of bread, and ensure proper sugar ratios. Slightly underbaking is key to maintaining that soft center.
Yes! Chill dough for up to 3 days or freeze for up to 3 months. Cold dough may need an extra minute of baking time.
You can omit it and increase vanilla to 2 teaspoons, but the almond extract really makes these cookies special. It's worth buying a small bottle.
Absolutely! Dark chocolate, milk chocolate, or white chocolate chips all work well. Mini chips distribute more evenly, while chunks create pockets of melted chocolate.
Heat sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden. Watch carefully as they can burn quickly.
Ensure butter isn't too warm, chill dough if it seems too soft, and don't skip the salt which helps with structure. Overmixing can also cause excess spreading.
Store in an airtight container at room temperature for up to 1 week. Add a slice of bread to maintain softness, replacing it every few days.
Recipe Troubleshooting Guide
Cookies Too Flat
Problem: Cookies spread too much and turn out thin
Solution: Chill dough for 30 minutes before baking, ensure baking soda is fresh, and don't overmix the dough.
Cookies Too Dry
Problem: Cookies turn out dry and crumbly
Solution: Don't overbake, ensure proper butter measurement, and check that eggs are at room temperature for better incorporation.
Uneven Baking
Problem: Some cookies are done while others are underbaked
Prevention: Use consistent dough portions, rotate pans halfway through baking, and ensure oven temperature is accurate.
Burnt Almonds
Problem: Toasted almonds turn bitter from overcooking
Recovery: Toast almonds separately before adding to dough, watch carefully during toasting, and remove from heat as soon as fragrant.
Weak Almond Flavor
Problem: Cookies don't have enough almond taste
Prevention: Don't skip almond extract, ensure almonds are fresh and properly toasted, and consider adding a pinch of almond flour.
Texture Issues
Too Sweet: Add a pinch of salt to balance sweetness
Too Salty: Reduce salt slightly and ensure unsalted butter is used
Bland: Increase almond extract, ensure vanilla is fresh, and toast almonds longer
Selecting Premium Baking Ingredients
Quality ingredients make a noticeable difference in cookie texture and flavor. Use real butter at proper room temperature for optimal creaming, and ensure baking soda is fresh for proper leavening. Fresh almonds should have a sweet, nutty aroma without any rancid smell.
Choose good-quality chocolate chips that hold their shape during baking. Semi-sweet chips provide the perfect balance to complement the almond flavor without overwhelming it. The combination of brown and granulated sugars should be measured accurately for the ideal texture balance.
Essential Ingredient Notes
- Butter Quality: Use unsalted butter at room temperature - it should give slightly when pressed but not be melty. European-style butter adds extra richness.
- Almond Selection: Buy almonds from stores with high turnover to ensure freshness. Store in the refrigerator to prevent rancidity, especially sliced almonds.
- Chocolate Chips: Higher quality chocolate chips with more cocoa butter will melt better and provide richer flavor. Avoid chips with too much added oil.
Mastering Cookie Baking Technique
Proper creaming of butter and sugars creates the foundation for perfect cookie texture. Beat until the mixture is noticeably lighter in color and fluffy in texture - this incorporates air that helps create the ideal chewy-yet-tender crumb structure.
Oven positioning and timing are crucial for even baking. Bake on the middle rack for consistent heat circulation, and resist opening the oven door during the first 8 minutes of baking. The cookies are done when edges are set but centers still look slightly underdone.
The Perfect Mix
Mix dry ingredients just until combined to avoid tough cookies. Fold in chocolate chips and almonds gently to prevent breaking the nuts and ensure even distribution.
Almond Chocolate Chip Cookies
📋 Ingredients
Dry Ingredients
- 225g unsalted butter, softenedShould be at room temperature for proper creaming
- 150g brown sugar, packedAdds moisture and chewiness
- 100g granulated sugarProvides structure and slight crispness
- 2 large eggsRoom temperature for better mixing
- 5ml vanilla extractPure vanilla for best flavor
- 5ml almond extractKey ingredient for almond flavor
Wet Ingredients & Mix-ins
- 240g all-purpose flourProvides structure for perfect cookies
- 1 tsp baking sodaEnsures proper rise and texture
- 1 tsp saltEnhances all flavors
- 200g semi-sweet chocolate chipsPerfect balance with almond flavor
- 100g sliced almonds, toastedAdds crunch and visual appeal
- 50g chopped almondsDistributes almond flavor throughout
Instructions
Prepare Oven and Pan
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Toast sliced almonds in a dry pan for 2-3 minutes until fragrant.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Cream Butter and Sugars
In a large bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then vanilla and almond extracts.
Combine Ingredients
Gradually mix in flour mixture until just combined. Fold in chocolate chips, toasted sliced almonds, and chopped almonds until evenly distributed.
Bake Cookies
Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 9-11 minutes until edges are golden but centers still look slightly underdone. Cool on pan for 5 minutes before transferring to wire rack.
Recipe Notes & Tips
Storage
Store cookies in an airtight container for up to 1 week at room temperature. Add a slice of bread to maintain softness. Freeze baked cookies for up to 3 months.
Serving Suggestions
Serve with cold milk, coffee, or tea. These cookies are perfect for lunchboxes, bake sales, or holiday cookie exchanges.
Variations
Try white chocolate chips with dried cranberries, add a pinch of cinnamon, or substitute pecans for almonds. Mini chocolate chips distribute more evenly throughout the dough.