Almond Chocolate Chunk Cookies
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Almond Chocolate Chunk Cookies are crispy on the outside with a soft center, full of melted chocolate chunks and chopped almonds inside.
Never mind fancy desserts, chocolate chip cookies have always been one of my favorite sweet treats. After all, nothing says comfort and the warm feeling I got like freshly baked chocolate chip cookies. Basically, if you want good chocolate chip cookies, you need to put in good chocolate chips. Unfortunately, I always have a problem 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 making them warm in the microwave for a few secs so that the chocolate melts and makes 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 helps it to rise, hence creating a lighter texture and finer crumb to your cookies. Creaming butter and sugar properly also increases the volume of your cookie dough which equals 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 becomes 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. Your 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 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 overbake 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 them 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 it 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.
More Cookie Recipes
While you are here, don’t forget to check out these cookie recipes!
- Almond White Chocolate Matcha Cookies
- Earl Grey Shortbread Cookies
- Crunchy Oatmeal Raisin Cookies
- Nutella Stuffed Cookies
- Soft Peanut Butter Cookies
Ingredients
- 1 cup (225 gr) unsalted butter, room temperature
- 1 cup (200 gr) granulated sugar
- 1 cup (200 gr) light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups (360 gr) all-purpose flour
- 2 cups (350 gr) bittersweet chocolate chunks
- 1 cup (100 gr) chopped almonds
Instructions
- Preheat oven to 350F/180°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.
