Triple Almond Chocolate Chip Cookies Recipe
As a chocolate chip cookie snob, these almond chocolate chip cookies are perfection! With a nutty, quadruple almond flavor from adding a bit of almond flour, almond extract and almond butter to the dough, as well as chopped dark chocolate covered almonds, they’re sure to become a new favorite in your house!
Just in time for holiday baking I’m bringing these almond chocolate chip cookies, another recipe from my book, Gentle Nutrition!
I know I’m not alone in feeling sad that 2020 decided to go and hijack the holidays. Since so many of us will be apart, personally, I think food will be an even more important part of celebrating. I know for Thanksgiving, I definitely went a bit above and beyond with food (no regrets on making Flour’s famous sticky buns for breakfast, even if I was mixing chunks of butter to brioche dough for over an hour). This year, I feel like a Christmas cookie bake-a-thon is in order, and these almond chocolate chip cookies will certainly make an appearance!
As I’ve shared before, baking is not my forte, so it’s always exciting when I come up with a baking recipe that’s a winner. I am a major chocolate chip cookie snob, and these almond chocolate chip cookies are truly perfection. With a rich, buttery flavor and a double dose of almonds, thanks to chopped dark chocolate covered almonds for crunch, as well as some almond flour mixed into the dough, these have become my go-to cookie recipe. They have perfectly crisp edges with a tender, gooey, and slightly doughy center.
When I wrote Gentle Nutrition, knowing that a portion of it would include recipes, it was really important to me to use those recipes to highlight how all foods fit, both with the ingredients and the dishes. So while yes, there are ingredients and dishes that are typically labelled as “healthy”, I also wanted to include recipes for foods that aren’t thought of as “healthy”, and not create a “healthier” version either. Health isn’t all about nutrition, and nutrition isn’t all about health. Sometimes the cookie is the healthiest thing you can eat - even when it’s made with real butter and sugar!
Almond Chocolate Chip Cookie Ingredients Notes
Unsalted Butter
For baking, nothing beats butter, both for flavor and for texture/mouthfeel. Science proves it! Fat helps carry flavor notes to the sensory detectors in your mouth and nose. It also shortens gluten strands, making baked goods more tender. Think of the texture of this almond chocolate chip cookie compared to a baguette. Creaming the butter with sugar, as you do in this almond chocolate chip cookie recipe, helps aerate the batter, and the little pockets of air creates a bit of fluff and tenderness. I like to use unsalted butter in baking, so I can control the amount of salt in it (for taste, not for sodium restriction!).
Almond Butter
Because I wanted this almond chocolate chip cookie recipe to have tons of almond flavor, I added a bit of almond butter to the batter. Because the fat in almonds carries a lot of the almond-y flavor, this was one way of boosting the almondy-ness of the recipe. Make sure it’s well mixed, as adding not enough oil or too much oil to the recipe could change the texture.
Almond Flour
For this almond chocolate chip cookie recipe, I used a mix of all-purpose and almond flour. While almond flour has become the darling of many a fad diet in a way that makes me want to roll my eyes, I do love the nutty flavor it adds to baked goods, especially cookies, where it helps with texture too!
Almond Extract
Another way I like to boost the almond flavor! Feel free to leave it out if you don’t have almond extract on hand, but I appreciate how it intensifies the almond flavor in this recipe.
Dark Chocolate Covered Almonds
In lieu of usual chocolate chips, I used dark chocolate covered almonds in this recipe. Highly recommend sea salt and turbinado covered almonds if you can get your hands on them, or these would be amazing with a mixture of Jordan almonds and chocolate chips.
Anyway, here’s where I insert my obligatory book plug! If you enjoyed this recipe, and want to learn more about gentle nutrition in intuitive eating, I hope you’ll preorder! Preorders mean a TON for the success of a book launch, so your support is greatly appreciated! I encourage you to preorder on Bookshop and support independent bookstores, or you can preorder on Amazon, which will guarantee the lowest price.
If you like this triple almond chocolate chip cookie recipe, follow my chocolate chip cookie recipe Pinterest board.
Triple Almond Chocolate Chip Cookies Recipe
Makes: about 26 cookies
Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
¾ cup packed brown sugar
1/3 cup granulated sugar
1/3 cup almond butter
1 large egg, at room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
1¼ cups all-purpose flour
1 cup almond meal
½ teaspoon baking soda
½ teaspoon salt
1½ cups chopped dark chocolate–covered almonds
Flaky sea salt, for sprinkling
Instructions:
Preheat the oven to 350°F.
In a large mixing bowl, beat the butter and sugars, using a hand mixer (or a stand mixer with a paddle attachment) on high speed until fluffy. Beat in the almond butter, egg, vanilla extract, and almond extract until creamy. Add the flour, almond meal, baking soda, and salt; beat on medium speed until combined. Stir in the chocolate-covered almonds.
Roll tablespoonfuls of dough into balls and arrange them 2 inches apart on the baking sheet. Sprinkle lightly with the flaky salt.
Bake for 8 minutes. Remove the baking sheet from the oven and tap it on the counter a few times to flatten the cookies. Place the sheet back in the oven and bake until the cookies are set on the edges, but still a bit doughy in the middle, 1 to 2 minutes. Let cool on the pan for a few minutes before transferring to a cooling rack to cool completely. The cookies can be stored at room temperature in an airtight container for up to 5 days.
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