Almond and chocolate is a combination I will never get tired of. I mean truly, it needs to be studied for how addictive these two are together, and actually now that I think about it… it probably has! And when you add this combo in with a standard chocolate chip cookies, it’s glorious and world changing. There is something about the nuttiness of almond paired with bittersweet chocolate chunks that just hits differently from a standard chocolate chip cookie, and these almond chocolate chunk cookies are the best version of that I have come up with. They are soft in the middle, slightly crisp at the edges, and the chunks of chocolate melt into pockets that make every single bite feel soooo delightful.
The almond flavor here comes from two places. Almond flour is incorporated alongside all-purpose flour to give the cookies a slightly more tender, almost marzipan-like crumb. And if you really want to lean in, a super small amount of almond extract adds that unmistakable toasty, floral note that makes these cookies stand apart from anything you would grab off a store shelf.
Chopped chocolate rather than chips is the move here. When you chop a good chocolate bar yourself, you get shards and chunks of varying sizes, which means some pieces melt completely into the dough and others stay more intact. The result is a cookie with more interesting texture and better chocolate distribution throughout. It is a small change that makes a noticeable difference.
A sprinkle of flaky salt on top before baking is optional but I really encourage it. Salt and chocolate and almond together is hard to argue with. It also makes the cookies look beautiful when they come out of the oven, which never hurts.
These keep well in an airtight container for several days and freeze beautifully as baked cookies or as raw dough balls. Make a big batch and thank yourself later. I hope you love these! Tag me @herbyeats when you bake them!
Almond Chocolate Chunk Cookies
Equipment
- Mixing bowls
- Whisk
- Hand or stand mixer
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire cooling rack
Ingredients
Dry:
- 1½ cups 180g all-purpose flour
- ½ cup 48g almond flour
- 1 tsp 6g baking soda
- ½ tsp 3g salt
Wet:
- ¾ cup unsalted butter, softened 170g or 1½ sticks
- ¾ cup 165g brown sugar, packed
- ¼ cup 50g granulated sugar
- 2 large eggs
- 1½ tsp 6g vanilla extract
- ¼ tsp 1g almond extract (optional)
Mix-ins & Topping:
- 6 oz 170g good quality dark or semi-sweet chocolate, roughly chopped into chunks
- Flaky sea salt for topping
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment.
- Whisk together the all-purpose flour, almond flour, baking soda, and salt in a bowl.
- Beat the butter with both sugars until light and creamy, about 3 minutes. Add the eggs one at a time, then the vanilla and almond extract.
- Fold in the dry ingredients until just combined. Fold in the chocolate chunks.
- Scoop rounded tablespoons onto the prepared baking sheets, spacing 2 inches apart. Press a few extra chocolate chunks on top if desired. Sprinkle with flaky salt.
- Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
- Cool on the pan for 5 minutes before transferring to a wire rack.