Almond Chocolate Chunk Cookies
Soft, nutty almond cookies studded with irregular chocolate chunks. A slightly more sophisticated cookie with almond flour worked into the dough and almond extract for fragrance.
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.
Notes
Chopping your own chocolate bar creates uneven shards that melt differently through the cookie for better texture and visual appeal than chips.
Check your chocolate bar's label if you need this soy-free, as some dark chocolate contains soy lecithin.
Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 2 months.