These Almond Chocolate Chip Cookies are a tasty twist on a classic favorite! They mix crunchy almonds with gooey chocolate chips for a delightful treat.
What’s great is how simple they are to make! I love snacking on these cookies right out of the oven. Pair them with a glass of milk, and you’re in cookie heaven! 😋
Key Ingredients & Substitutions
Flour: All-purpose flour is essential for structure. If you’re gluten-free, consider substituting with a gluten-free flour blend. I’ve found that these blends work well without changing the texture much.
Butter: Unsalted butter gives the best flavor control. If you’re in a pinch, you can use margarine or coconut oil for a dairy-free option. I prefer using butter for the rich taste it adds!
Almonds: Whole and sliced almonds add crunch and flavor. If allergic to nuts, you can try sunflower seeds or pumpkin seeds instead. They lend a nice crunch too!
Chocolate Chips: Semi-sweet chocolate chips are traditional, but feel free to switch to dark chocolate or white chocolate chips for variety. I tend to mix different types for an exciting flavor burst.
Powdered Sugar: This is optional for dusting but adds a nice touch. If you don’t have it, you can skip it or use a sprinkle of granulated sugar instead.
How Can I Make Sure My Cookies Turn Out Perfectly?
To get those perfect cookies, pay attention to how you mix and bake. Here are my key tips:
- Mixing: Don’t over-mix after adding the flour. This helps keep your cookies tender. Mix until just combined.
- Chilling Dough: If the dough seems too soft to form into balls, try chilling it in the fridge for 30 minutes. This can help the cookies hold their shape better while baking.
- Baking Time: Keep an eye on the cookies while they bake. They should look lightly golden on the edges but soft in the middle. They will continue to firm up as they cool.
- Cooling: Remember to let them cool on the baking sheet for a few minutes. This step helps them set properly!
With these tips, you’ll have delicious almond chocolate chip cookies that are sure to impress!
How to Make Almond Chocolate Chip Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
Nutty Goodness:
- 3/4 cup whole almonds, roughly chopped
- 1/2 cup sliced almonds, plus extra for topping
For Some Sweetness:
- 1 cup semi-sweet chocolate chips
- Powdered sugar for dusting
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and another 12-15 minutes to bake. After that, you’ll want to allow a few minutes for cooling. In just about half an hour, you’ll have your delicious Almond Chocolate Chip Cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking.
2. Whisk the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps ensure your cookies rise and taste just right!
3. Cream the Butter and Sugars:
In a large bowl, beat the softened butter with the granulated and brown sugars using a hand mixer or a whisk. Mix until the mixture is creamy and light in color—this usually takes about 2-3 minutes!
4. Add Egg and Vanilla:
Next, add in one large egg and the vanilla extract. Mix until well combined—this adds a lovely flavor to the batter.
5. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture to the wet ingredients. Mix just until you don’t see any more flour. It’s okay if the dough is a little lumpy—don’t over-mix!
6. Fold in the Goodies:
Now for the exciting part! Gently fold in the chopped whole almonds, sliced almonds, and semi-sweet chocolate chips until they are evenly distributed in the cookie dough.
7. Shape the Cookies:
Using a spoon or a cookie scoop, form dough balls about 1.5 inches in diameter. Place them on the prepared baking sheet, making sure they are about 2 inches apart—this gives them room to spread while baking.
8. Add Some Almond Topping:
For a little extra crunch and a cute touch, press a few extra sliced almonds on top of each cookie ball.
9. Bake!
Pop your baking sheet in the oven and bake for 12-15 minutes. You want the edges to be lightly golden but the centers should stay soft.
10. Cool the Cookies:
Once done, take them out and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Dust with Powdered Sugar:
Once cooled, give your cookies a light dusting of powdered sugar for that sweet finishing touch!
12. Enjoy Your Cookies!
Now it’s time to serve and enjoy your crunchy, nutty Almond Chocolate Chip Cookies! Perfect with a cup of tea or coffee. Happy baking!
Can I Substitute Almonds in This Recipe?
Yes! If you have a nut allergy or simply prefer a different flavor, you can use sunflower seeds or pumpkin seeds as a substitute. They add a nice crunch without the nutty taste.
Can I Make These Cookies Gluten-Free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum to help with the texture. Many brands offer one-to-one substitutes that work beautifully.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh even longer, you can freeze them! Just make sure they are in an airtight container or a freezer bag for up to 3 months. To enjoy, thaw at room temperature.
Can I Add More Chocolate Chips?
Definitely! If you’re a chocolate lover, feel free to increase the chocolate chip quantity to 1.5 cups or even more. Just be cautious of how it affects the dough; if it seems too soft, you might want to add a tablespoon of flour to balance it out.
