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    Home » Recipes » Desserts

    First Published: Jul 5, 2022 · Last Updated: Jul 5, 2022 by Amanda Miller · This post may contain affiliate links

    Chocolate Chip Cookies with Almonds

    Jump to Recipe
    Pinterest image with the title of the recipe and a plate of cookies being held.

    This is not your average chocolate chip cookie recipe.  These chewy chocolate chip almond cookies are studded with chocolate and toasted almond pieces in a not-too-sweet dough.  They have perfectly crispy edges and soft centers.  I like to finish them with a sprinkling of sea salt hot out of the oven for a perfectly salty and sweet treat.

    A plate of chocolate chip almond cookies.
    The toasted almonds add a subtle nuttiness and crunch to these cookies.

    Almonds and chocolate just works!  Are you with me?  So turning ordinary cookies into chocolate chip almond cookies seems like the right thing to do.  And if you’re a fan of the dark chocolate chunk almond cookies from Trader Joes, you’ll love this recipe!  These cookies are more decadent and chewier, but the warm nutty flavor of toasted almonds marries perfectly with the pools of chocolate.  The sprinkle of sea salt on top?  Not required, but highly encouraged!

    Jump to:
    • Ingredients
    • How to Make Chocolate Chip Cookies with Almonds
    • Substitutions
    • Equipment
    • My Top Tip for Success
    • Frequently Asked Questions
    • Looking for more dessert inspiration?
    • Chocolate Chip Cookies with Almonds Recipe

    Ingredients

    I love this almond chocolate chip cookie recipe because the ingredients are so simple.  If you are an avid baker or have a well-stocked pantry, the only ingredient you might not have is the almonds!  Here is what you need.

    • all-purpose flour
    • baking soda
    • baking powder
    • salt
    • unsalted butter
    • light-brown sugar
    • granulated sugar
    • vanilla extract
    • eggs
    • toasted almonds
    • semisweet chocolate chips, chunks, or your favorite chocolate

    You’ll find the quantities in the recipe card below.

    How to Make Chocolate Chip Cookies with Almonds

    You can use store-bought toasted almonds and chop them up, but I prefer to toast them myself.  To toast the almonds, roast raw or blanched almonds on a baking sheet at 350 degrees until fragrant and lightly toasted.  About 7 – 10 minutes.  Allow the almonds to cool completely before roughly chopping them.

    To make the cookies, begin by preheating your oven to 350 degrees.  Line two large baking sheets with parchment paper and set aside.  You can skip this step if you plan on freezing the dough, or chilling the dough to bake later.

    Now you’re going to create a dry mixture and a wet mixture.

    In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.  Set aside.

    In the bowl of an electric mixer, or using a large bowl and hand mixer, cream together the butter and sugars until light and fluffy.  About 2 – 3 minutes on medium-high speed.  Add the beaten egg and vanilla and beat well.  Another 30-45 seconds on medium speed.

    Add the dry ingredients into the wet ingredients, in three parts, beating well after each addition.  Slowly stir in the chopped almonds and chocolate.

    Using a medium cookie scoop, place rounded tablespoonfuls of dough onto the prepared cookie sheets, placing them 1½ - 2 inches apart to allow for spread.

    Almond chocolate chip cookie dough spaced out on a cookie sheet ready for the oven.
    I like to press extra chocolate and almond pieces into the tops of the dough before baking to make them look more uniform.

    [OPTIONAL STEP]  I like to dot the tops of my cookies with extra chocolate and almond pieces so they look pretty coming out of the oven.

    Bake cookies for 7 – 8 minutes for a soft, chewy cookie, or bake for an extra 1-2 minutes for a crispier cookie.

    Chocolate chip cookies with almonds fresh out of the oven on a baking sheet.
    It is best to sprinkle them with sea salt immediately after coming out of the oven to help the salt stick to the cookies.

    [OPTIONAL STEP]  When cookies are hot out of the oven, sprinkle with sea salt.

    Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Substitutions

    Cooking is an art and baking is a science, which means that when we aren’t exact when we bake, the result can be drastically impacted.  That being said, here are common substitutions I get asked about for this chocolate chip cookies with almonds recipe.

    Gluten Free

    I often bake gluten free and the flour I use is a 1:1 substitute for all-purpose flour.  I love the King Arthur Gluten Free Measure for Measure flour because it yields nearly identical results and is not grainy or dry.  Substitute this for the all-purpose flour if you’re looking to make these cookies gluten free.

    Vegan

    You could substitute the egg for either a flax or vegan egg and substitute the butter for your favorite vegan alternative.  I didn’t test the recipe with vegan substitutes so I can’t guarantee the same outcome or flavor.

    Added Sugar

    I love to substitute Swerve brand granulated sugar and brown sugar in recipes when trying to lower the glycemic load.  These are two sugar substitutes I have personally tried and am happy with the result.  It doesn’t taste exactly like cane sugar, but when using a sugar substitute, I find it to taste the best.

    Equipment

    A stand mixer or hand mixer are helpful for this recipe to cream the butter and sugars properly.  You’ll want to ensure there is enough air whipped in and the best way to do that is with an electric mixer.

    Hand Mixer

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    KitchenAid Artisan Stand Mixer in Milkshake

    Stand Mixer

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    Here are some of my favorite general cookie tools that I use whenever I make homemade cookies.

    Shop - OXO Cookie Scoop

    Cookie Scoop

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    shop - OXO Measuring Cups and Spoons

    Measuring Cups and Spoons

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    Shop - OXO Half and Quarter Sheet Set

    Sheet Pan

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    Tovolo Spatulas and Scrapers

    Spatulas and Scrapers

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    My Top Tip for Success

    Toast your own almonds!  You can easily purchase pre-roasted almonds and chop them up, but roasting raw or blanched almonds yields such a richer flavor that it is worth the extra effort.

    Frequently Asked Questions

    Can I make the dough ahead of time?

    Absolutely!  I highly encourage to let cookie dough rest if you have time.  Assembled cookie dough balls can rest in the refrigerator for 2 – 24hrs before baking.  Any chance you have to let cookie dough chill will help the flavors meld together and will yield a nicer texture with less spread.

    Can I freeze the cookie dough?

    Cookie dough freezes exceptionally well.  If you’re going to freeze it, make your cookie dough balls, and arrange them close together on a small cookie sheet lined with parchment paper.  Freeze solid before storing them in an airtight container or bag.  Frozen cookie dough will keep for 6 months to a year, but I recommend eating within 6 months.  Anything longer than that and you risk altered flavor or texture.  Frozen cookie dough balls can be baked from frozen by adding 1-2 minutes to the baking time, or until desired doneness.

    How should I store baked cookies?

    Store chocolate chip with almonds cookies at room temperature in an air-tight container for 3-5 days.

    How do you get the salt to stick to cookies?

    Sprinkle the salt on top of the cookies right as they come out of the oven to ensure that the salt sticks.  When you sprinkle salt on hot cookies, there is enough heat to help melt the salt a little bit, helping it stick.  If you sprinkle the salt on top of the cookies before baking, it could disappear into the cookies.  If you sprinkle the salt on top of the cookies after they have already cooled, it won’t stick.

    Looking for more dessert inspiration?

    • Strawberry Cheesecake Cookies
    • Paleo Chocolate Chunk Skillet Cookie for Two
    • Cheesecake Turtle Brownies
    • Crispy White Chocolate Carrot Cake Cookies
    Print
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    Plate of chocolate chip cookies with almonds finished with sea salt on top.

    Chocolate Chip Cookies with Almonds Recipe


    ★★★★★

    5 from 1 reviews

    • Author: Amanda Miller
    • Total Time: 30 Minutes
    • Yield: 24 Cookies 1x
    Print Recipe
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    Description

    An easy chocolate chip cookie with almonds recipe with chewy centers and crispy edges.  Finish with a sprinkle of sea salt for a perfect salty and sweet treat.


    Ingredients

    Units Scale
    • 1 ½ cups all-purpose flour
    • ¼ teaspoon salt, plus more for dusting
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ cup (1 stick) unsalted butter, softened to room temperature
    • ½ cup light-brown sugar, packed
    • ¼ cup granulated sugar
    • 1 tsp vanilla extract
    • 1 large egg, room temperature, and lightly beaten
    • ½ cup chopped toasted almonds*
    • ½ cup semisweet chocolate chips or chunks

    Instructions

    1. Preheat your oven to 350 degrees.  Line two large baking sheets with parchment paper and set aside.
    2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.  Set aside.
    3. In the bowl of a stand mixer, or using a large bowl and hand mixer, cream together the butter and sugars until light and fluffy.  About 2 – 3 minutes on medium-high speed.  Add the beaten egg and vanilla and beat well.  Another 30-45 seconds on medium speed.
    4. Add the dry ingredients into the wet ingredients, in three parts, beating well after each addition.  Slowly stir in the chopped almonds and chocolate.
    5. Using a medium cookie scoop, place rounded tablespoonfuls of dough onto the prepared cookie sheets, spacing them 1½ - 2 inches apart to allow for spread.
    6. [OPTIONAL STEP]  I like to dot the tops of my cookies with extra chocolate and almond pieces so they look pretty coming out of the oven.
    7. Bake cookies for 7 – 8 minutes for a soft, chewy cookie, or bake for an extra 1-2 minutes for a crispier cookie.
    8. [OPTIONAL STEP]  When cookies are hot out of the oven, sprinkle with sea salt.
    9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Equipment

    KitchenAid Artisan Stand Mixer in Milkshake

    Stand Mixer

    Buy Now →
    Tovolo Spatulas and Scrapers

    Spatulas and Scrapers

    Buy Now →

    Hand Mixer

    Buy Now →
    shop - OXO Measuring Cups and Spoons

    Measuring Cups and Spoons

    Buy Now →

    Mixing Bowls

    Buy Now →
    Shop - OXO Cookie Scoop

    Cookie Scoop

    Buy Now →
    Shop - OXO Half and Quarter Sheet Set

    Sheet Pan

    Buy Now →

    Notes

    You can buy pre-roasted almonds at the store, but they have a much richer flavor if you do it yourself.  To toast the almonds, roast raw or blanched almonds on a baking sheet at 350 degrees until fragrant and lightly toasted.  About 7 – 10 minutes.  Allow the almonds to cool completely before roughly chopping them.

    I highly encourage to let cookie dough rest if you have time.  Assembled cookie dough balls can rest in the refrigerator for 2 – 24hrs before baking.  Letting the cookie dough chill will help the flavors meld together and will yield a nicer texture with less spread.

    If you’re going to freeze the dough, make your cookie dough balls, and arrange them close together on a small cookie sheet lined with parchment paper.  Freeze solid before storing them in an airtight container or bag.  Frozen cookie dough will keep for 6 months to a year, but I recommend eating within 6 months.  Anything longer than that and you risk altered flavor or texture.  Frozen cookie dough balls can be baked from frozen by adding 1-2 minutes to the baking time, or until desired doneness.

    Store chocolate chip with almonds cookies at room temperature in an air-tight container for 3-5 days.

    Sprinkle the salt on top of the cookies right as they come out of the oven to ensure that the salt sticks.When you sprinkle salt on hot cookies, there is enough heat to help melt the salt a little bit, helping it stick.If you sprinkle the salt on top of the cookies before baking, it can just disappear into the cookies. If you sprinkle the salt on top of the cookies after they have already cooled, it won’t stick.

    • Prep Time: 15 Minutes
    • Cook Time: 7 - 10 Minutes
    • Category: Desserts
    • Method: Baking

    Keywords: Dessert, Cookies, Almonds, Chocolate Chips

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    Comments

    1. Marlene Thompson says

      July 05, 2022 at 12:18 pm

      YUMMM! The Trader Joe's version is a family favorite, but these are way better because they are soft and chewy. Will definitely be baking these on repeat.

      ★★★★★

      Reply

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    Hello, and welcome! I am the recipe developer and photographer behind A Thousand Crumbs. A few of my favorite things include homemade sourdough bread, green salsa, and tripping through the Farmer's Market on Saturdays. My husband Jeremiah and I currently live in Phoenix, AZ.

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