Name: Almond Chocolate Chip Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1 cup unsalted butter, softened to room temperature (Use high quality butter for the best flavor.); 3/4 cup granulated sugar; 3/4 cup packed light brown sugar; 2 large eggs, room temperature; 1 teaspoon pure vanilla extract; 1 1/2 cups all-purpose flour, spooned and leveled; 1 cup almond flour or finely ground almond meal (Freshly ground gives the best flavor.); 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 1/2 cups semisweet chocolate chips; 1/2 cup chopped toasted almonds (For extra crunch.); 1/2 cup dark chocolate chunks (For a richer bite.)

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I still remember the rainy afternoon when I first baked these Almond Chocolate Chip Cookies. The smell of warm almonds and melting chocolate wafted through my kitchen while I stirred the batter by hand, and a soft comfort settled over me like a favorite blanket. That first bite combined a crisp, toasted edge with a tender, nutty center and reminded me of afternoons spent with my grandmother sampling her pantry treasures.

This recipe became a family staple because it is simple, forgiving, and full of texture. I often tweak the mix depending on what I have on hand. If you like playful cookie swaps, try a variation I love that borrows a touch of gooey marshmallow and graham flavor from a related treat such as this Chocolate Chip S’more Cookies recipe: Chocolate Chip S’more Cookies.

What Makes This Recipe Special

These cookies stand out because they balance almond flavor and chocolate in a way that feels both nostalgic and a little grown up. Key benefits:

Faster than many sandwich-style cookies and family-approved for lunches, snacks, and sharing.
Naturally nutty notes mean you can use less sugar and still taste complexity.
Flexible: works with almond flour or a mix of regular flour and almond meal for different textures.

You will love these if you enjoy cookies with a crisp edge, soft center, and a hint of toasted almond flavor that complements the chocolate chips.

What You’ll Need

For the Cookies

1 cup (226 g) unsalted butter, softened to room temperature use high quality butter for the best flavor.
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups (180 g) all-purpose flour, spooned and leveled
1 cup (112 g) almond flour or finely ground almond meal freshly ground gives the best flavor; see note below
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 cups (270 g) semisweet chocolate chips

Optional Add-ins and Notes

1/2 cup chopped toasted almonds for extra crunch
1/2 cup dark chocolate chunks for a richer bite
To make these gluten free, replace all-purpose flour with a 1:1 gluten-free flour blend.
If you want a chewier cookie, swap 1/4 cup of the all-purpose flour for an extra 1/4 cup almond flour.

For freshness, use toasted almonds and recently opened chocolate chips. If you prefer a lighter almond presence, toast the almond flour lightly in a dry skillet for 2 minutes until fragrant, cooling before measuring.

I sometimes reference contrast cookies like this Cranberry White Chocolate Chip Cookies recipe when deciding on festive swaps: Cranberry White Chocolate Chip Cookies.

How to make Almond Chocolate Chip Cookies

Step 1: Preheat and prepare

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Cookies bake best on a cool sheet so rotate pans if baking multiple batches.

Step 2: Cream butter and sugars (3 to 5 minutes)

In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy. The mixture should be paler and slightly voluminous. This creates a tender crumb.

Step 3: Add eggs and vanilla (30 seconds)

Beat in the eggs one at a time until fully incorporated. Stir in vanilla extract. The batter will look creamy and smooth.

Step 4: Combine dry ingredients (1 minute)

In a separate bowl whisk together all-purpose flour, almond flour, baking soda, and salt. Make sure almond flour is evenly distributed to avoid dense pockets.

Step 5: Fold dry into wet (30 seconds)

Gradually add the dry ingredients to the butter mixture and stir until just combined. The dough should be slightly soft but hold its shape. Do not overmix.

Step 6: Add chocolate and extras (15 to 30 seconds)

Fold in chocolate chips and any toasted almonds or chunks. You should see ribbons of chocolate throughout the dough.

Step 7: Portion and chill (optional, 15 to 30 minutes)

Use a 1.5 tablespoon scoop to portion dough onto prepared sheets, leaving about 2 inches between cookies. For slightly thicker centers and tidier edges, chill scooped dough for 15 to 30 minutes.

Step 8: Bake (10 to 12 minutes)

Bake at 350°F (175°C) for 10 to 12 minutes, until edges are golden brown and centers still look slightly glossy. For a crispier cookie, bake 12 to 14 minutes. Visual cue: edges set but center has a small soft sheen.

Step 9: Cool and set (5 minutes)

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. This final rest lets the centers finish cooking gently and keeps them tender.

Tips & Recipe Variations

Use room temperature ingredients for smooth, even mixing.
Do not overmix once flour is added; overworking develops gluten and makes cookies tough.
For deeper almond flavor, toast the almond flour briefly and cool before using.
To make dairy-free: use vegan butter and dairy-free chocolate chips.
To make extra-chewy cookies: replace one egg with one egg yolk and add 1 tablespoon corn syrup or honey.
Storage: keep in an airtight container at room temperature for up to 4 days. Freeze baked cookies up to 3 months. Reheat briefly in a 300°F oven for a minute to revive texture.
For drop cookies with a crisp edge, use a slightly warmer oven (355°F) and flatten dough slightly before baking.

How to Serve

Serve warm with a tall glass of cold milk or a mug of hot coffee for maximum comfort.
For a grown-up pairing, serve with a mild, nutty tea or a light-bodied red wine.
Presentation: stack 3 to 4 cookies on a small plate, tuck a sprig of mint to one side, and dust lightly with powdered sugar for gatherings.
Nutrition note: each cookie (based on 24 per batch) is roughly 150 to 180 calories depending on add-ins and size.

Frequently Asked Questions

Q: Can I make the dough ahead of time?

A: Yes. Dough can be refrigerated for up to 48 hours or frozen for up to 3 months. If frozen, bake from mostly thawed and add 1 to 2 minutes to the baking time.

Q: Can I use almond flour instead of almond meal?

A: Yes. Finely milled almond flour gives a smoother texture, while almond meal adds more rustic chew and small flecks.

Q: How do I prevent cookies from spreading too much?

A: Chill the dough before baking, reduce butter by 1 tablespoon, or use a slightly higher oven temperature to set edges quickly.

Q: Can I use dark chocolate or milk chocolate instead of semisweet?

A: Absolutely. Dark chocolate will add intensity and less sweetness. Milk chocolate will yield a sweeter cookie and more melty pockets.

Q: Are these cookies gluten free?

A: Not as written. To make gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour.

Reader Review

“These are my new favorite cookies. The toasted almond flavor is subtle but unforgettable and the edges crisp while the center stays soft. I made them for a bake sale and they disappeared within an hour. A must-keep recipe.” – A satisfied baker

Conclusion

Thank you for baking along. These Almond Chocolate Chip Cookies are one of those recipes that feel cozy, simple, and endlessly adaptable. If you would like a gluten-free almond flour approach or want inspiration for a crisp edge and toasted almond flavor, I found a helpful variant at Almond Flour Chocolate Chip Cookies – Eat With Clarity. For a toasted almond and crisp-edge take, this guide from The Kitchn has useful tips: Almond Chocolate Chip Cookies Recipe (With A Crisp Edge) | The Kitchn.

I hope these cookies bring warmth to your table. Please try them, tweak them, and share how they turned out. Happy baking.