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.
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt, plus more for dusting
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup light-brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg, room temperature, and lightly beaten
- 1/2 cup chopped toasted almonds*
- 1/2 cup semisweet chocolate chips or chunks
- Preheat your oven to 350 degrees. Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- 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.
- 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, spacing 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.
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