Almond Chocolate Chip Cookies Recipe

Craving something sweet, nutty, and chocolatey? These Almond Chocolate Chip Cookies are everything you love in a classic cookie, with a delicious twist! Buttery and crisp on the outside, soft and gooey on the inside—plus a toasty crunch from slivered almonds that takes things up a notch. Whether you’re baking for a holiday tray, afternoon snack, or just because—you’ll be amazed at how quickly these disappear.

Why You’ll Love Almond Chocolate Chip Cookies

There’s something about the combo of chocolate and almonds that feels a little extra special—like your favorite chocolate bar turned into a cozy homemade cookie. These Almond Chocolate Chip Cookies strike the perfect balance between chewy and crunchy, with just the right hint of nutty richness. They come together quickly, making them ideal for busy weeknights, bake sales, or last-minute guests. Plus, they’re easy to customize and totally Pinterest-worthy with their golden edges and melty chocolate chips.

Ingredients for Almond Chocolate Chip Cookies

This recipe uses simple, everyday ingredients you probably already have in your kitchen. The addition of almonds gives these cookies a subtle crunch and nutty flavor that pairs beautifully with rich chocolate chips.

Here’s what you’ll need:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 3/4 cup slivered or chopped almonds (lightly toasted for extra flavor, optional)

Instructions: How to Make Almond Chocolate Chip Cookies

These cookies come together in just a few simple steps. Whether you’re a beginner baker or a seasoned pro, this recipe is straightforward and foolproof.

Step-by-step Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
3. Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Combine: Gradually add the dry ingredients to the wet mixture, mixing until just combined—don’t overmix!
6. Fold in goodies: Gently stir in the chocolate chips and almonds.
7. Scoop and space: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing each about 2 inches apart.
8. Bake: Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

These Almond Chocolate Chip Cookies are perfect for sharing—or not! The recipe makes about 24 medium-sized cookies, depending on how generous your scoops are.

Here’s a quick look at the time you’ll need:

• Prep time: 15 minutes
• Bake time: 10–12 minutes per batch
• Cooling time: 10 minutes
• Total time: Around 30–35 minutes

Tips and Variations

Want to make these cookies your own? Here are some fun tips and twists to try:

• Swap the almonds: Try chopped pecans, walnuts, or hazelnuts for a different nutty flavor.
• Go dark: Use dark chocolate chunks instead of semisweet chips for a richer cookie.
• Add coconut: Mix in 1/4 cup shredded coconut for a tropical touch.
• Gluten-free? Use a 1:1 gluten-free flour blend in place of regular flour.
• Chill the dough: For thicker cookies, chill the dough for 30 minutes before baking.
• Extra crunch: Lightly toast the almonds before adding them for a deeper flavor.
• Drizzle it! Add a drizzle of melted chocolate over the top after baking for an eye-catching finish.

Storage

If you manage to have any leftovers (good luck!), these Almond Chocolate Chip Cookies store beautifully.

• Room temperature: Keep cookies in an airtight container for up to 5 days. Add a slice of bread to the container to help maintain softness.
• Freezer (baked): Freeze the fully baked and cooled cookies in a zip-top bag or airtight container for up to 3 months. Just thaw at room temp when you’re ready to enjoy.
• Freezer (dough): Scoop dough balls onto a tray, freeze until solid, then store in a freezer-safe bag. Bake straight from frozen—just add 1–2 extra minutes to the bake time.

FAQs

There you have it—your new go-to recipe for Almond Chocolate Chip Cookies! They’re sweet, nutty, chocolatey, and just the right amount of indulgent. Whether you’re baking a batch for a cozy night in, a festive gathering, or simply because you deserve a treat (you do!), these cookies are sure to be a hit.

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

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Almond Chocolate Chip Cookies Recipe

Print Recipe

Pin Recipe

Craving something sweet, nutty, and chocolatey? These Almond Chocolate Chip Cookies are buttery and crisp on the outside, soft and gooey on the inside—with a toasty crunch from slivered almonds that takes things up a notch!

• Total Time: 35 minutes
• Yield: 24 cookies 1x

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 3/4 cup slivered or chopped almonds (lightly toasted, optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently stir in the chocolate chips and almonds.
7. Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing each about 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For extra flavor, lightly toast the almonds before adding them. Chill the dough for 30 minutes for thicker cookies. These cookies freeze well both baked and as dough.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 14g
• Sodium: 100mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Keywords: cookies, almonds, chocolate chip, dessert, sweet