Almond Chocolate Chunk Cookies
Never mind fancy desserts, chocolate chip cookies have always been one of my favorite sweet treats. After all, nothing says comfort and warm feeling I got like a freshly baked chocolate chip cookies. Basically, if you want good chocolate chip cookies, you need to put a good chocolate chips. Unfortunately, I always have a problem of choosing chocolate chips to go for my baked goods as I find them either not chocolaty enough or too waxy for my liking. In this case, I substitute chocolate chips with coarsely chopped chocolate and I add almonds for an extra crunch, creating this almond chocolate chunk cookies recipe.
I suggest to make them warm in microwave for a few secs so that the chocolate melts and make them even taste better. If you are like me and find them irresistible, you probably can not stop eating these almond chocolate chunk cookies after a few bites. The outer of the cookies are crunchy and caramelized, while the inside is soft with melting chocolate. Try dunking these cookies in milk and they will taste more amazing.
Tips on Making Almond Chocolate Chunk Cookies
1. Cream the butter properly
Creaming is the process of mixing butter and sugar together to ensure even distribution of the butter through the cookie dough. It introduces air to the mixture and helping it to rise, hence creating lighter texture and finer crumb to your cookies. Creaming butter and sugar properly also increases the volume of your cookie dough which equals to more cookies.
To cream the butter, take your butter out of your refrigerator 1 hour before. The butter should be cold to the touch but warm enough to spread. Slice the butter into small pieces. After that, beat butter with sugar until the mixture increases in volume and become increasingly lighter in color. Do not over mix the butter and sugar or it will lose the air you worked in and the cookies will not rise very well.
2. Chop your chocolate chunks
As explained before, I chopped my own chocolate chunks instead of chocolate chips. When you chop your own chunks of chocolate, the pieces come out in all different sizes. You cookies will hide a surprise in every bite as some cookies will have big chocolate chunks or even they only have little fragments of chocolate. I also like to use chopped chocolate because the the pieces tend to melt more than standard chocolate chips, which are designed to retain their shape when baked. Feel free to use milk, semisweet, or bittersweet, whichever you prefer.
3. Do not over bake them
To trick to make these cookies gooey is to not over bake them. At the end of the baking time, these cookies will look soft and gooey. Just take them out of the oven and leave for a few minutes on your baking tray and they will start to harden.
4. Make ahead
You can make the dough ahead of time and refrigerate it for up to 3 days or freeze for up to 3 months. I like to scoop the dough into balls on a small baking sheet and freeze them until solid. Then, you can remove the balls to a ziptop bag, label the bag with the month and baking temperature, and place it in the freezer. You can either let the dough defrost completely overnight in the fridge or bake them frozen. If you bake them frozen, just bake the cookies longer for a minute or two longer.
Illustration by @the.amanita
Almond Chocolate Chunk Cookies
- 1 cup unsalted butter (225 gr) softened
- 1 cup granulated sugar (200 gr)
- 1 cup brown sugar (200 gr)
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups all purpose flour (360 gr)
- 2 cups semisweet chocolate chunks (360 gr)
- 1 cup chopped almond (100 gr)
Preheat oven to 350 F / 175°C. Line two large baking sheets with parchment paper or silicone baking mats.
Using a hand mixer or stand mixer fitted with paddle attachment, cream together butter, granulated sugar, and brown sugar until well combined. Add eggs and vanilla extract and mix until combined.
In a separate bowl, toss all purpose flour, baking soda, and salt together. Add dry ingredients to wet ingredients and mix until incorporated.
Stir in chocolate chunks and chopped almonds with a spatula.
Drop the dough with an ice cream scoop onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are nicely browned. Cool for 5 minutes on the pan before removing to wire racks to cool completely.
- Click to email this to a friend (Opens in new window)
- Click to share on Facebook (Opens in new window)
- Click to share on Pinterest (Opens in new window)
- Click to share on Twitter (Opens in new window)
- Click to share on Tumblr (Opens in new window)
- Click to share on WhatsApp (Opens in new window)
- Click to print (Opens in new window)