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.
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!
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
- unsalted butter
- light-brown sugar
- granulated sugar
- vanilla extract
- 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.
[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.
[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.
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.
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.
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.
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.
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.
Here are some of my favorite general cookie tools that I use whenever I make homemade cookies.
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
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.
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.
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 could disappear into the cookies. If you sprinkle the salt on top of the cookies after they have already cooled, it won’t stick.