These Almond Chocolate Chip Cookies are the perfect treat! The nutty flavor of almonds combines well with sweet chocolate chips, making every bite a delight.
Whenever I bake these cookies, they disappear quickly! I love how easy they are to whip up, and the smell filling the kitchen is just unbeatable. 🍪
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is essential for creamy texture. If you’re short on butter, a 1:1 substitution with coconut oil can work. Just remember it adds a mild coconut flavor.
Sugars: A mix of granulated and brown sugars gives depth and moisture. If needed, you can swap brown sugar with coconut sugar for a healthier option. The cookies may be less chewy but still delicious!
Chocolate Chips: Semi-sweet chocolate chips balance with the almond flavor. Dark chocolate or milk chocolate chips are great alternatives for different sweetness. You can also use dairy-free options for vegan cookies.
Sliced Almonds: They give a nice crunch. If you can’t find sliced almonds, roughly chopping whole almonds works. Or, try adding other nuts like pecans or walnuts for a twist!
How Can I Ensure My Cookies Stay Soft Inside?
To keep your Almond Chocolate Chip Cookies soft in the center, there are a few tips to follow:
- Take care not to over-bake them! Pull them out when the edges are golden but the centers still look a bit soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring. This helps them set up without drying out.
- Chilling the dough before baking can also make a difference, so consider refrigerating it for about 30 minutes. It helps the flavors meld and keeps the cookies from spreading too much.
Almond Chocolate Chip Cookies Recipe
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips
- 1 cup sliced almonds
- Whole almonds for topping
Optional Topping:
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 10 to 12 minutes to bake. After baking, allow the cookies to cool for around 5 minutes on the sheet and then transfer to a wire rack to cool completely. So overall, you can whip up these delicious cookies in about 40 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Start by preheating your oven to 375°F (190°C). While the oven heats up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Use a mixer to cream them together until the mixture is smooth and fluffy. This usually takes about 2-3 minutes.
3. Add Eggs and Vanilla:
Beat in each egg one at a time, mixing well after each addition. Then, stir in the vanilla extract until well combined.
4. Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This helps ensure there are no lumps and evenly distributes the baking soda throughout the flour.
5. Mix Dry and Wet Ingredients:
Gradually blend the dry ingredients into the butter mixture. Mix until just combined; it’s okay if there are a few small flour patches.
6. Fold in the Mix-Ins:
Now, gently fold in the chocolate chips and sliced almonds into the dough. Be careful not to overmix!
7. Scoop the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading while baking.
8. Add Whole Almonds:
Press a few whole almonds gently onto the top of each cookie mound. This will give your cookies a lovely finish!
9. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. Look for golden brown edges, while the centers should still appear slightly soft.
10. Cool the Cookies:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Serve and Enjoy:
Once cooled, you can optionally dust the cookies with powdered sugar for a lovely finish. Now enjoy your delightful Almond Chocolate Chip Cookies, packed with nutty flavor and chocolatey goodness!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for butter in this recipe. Just make sure to use unsalted margarine and follow the same measurements. The texture might be slightly different, but the cookies will still taste great!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough before baking. Shape the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer the frozen dough balls to an airtight container or zip-top bag. They’re best used within 2-3 months. Just bake them from frozen, adding a couple of extra minutes to the baking time!
What If I Don’t Have Sliced Almonds?
If you don’t have sliced almonds, you can use whole almonds or roughly chopped almonds instead. You can even try other nuts like pecans or walnuts, just keep in mind that this will change the flavor profile slightly.
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. You can also refrigerate them to extend their shelf life, but allow them to come back to room temperature before enjoying for the best texture.
