These almond chocolate chip cookies are a dreamy blend of nutty, buttery richness and gooey chocolate. Each cookie is thick with crisp edges and soft, chewy centers-perfect for satisfying any cookie craving. Toasted sliced almonds bring a delicate crunch and a slightly sweet, nutty depth that pairs perfectly with the melty pools of chocolate. The dough rests for a chill before baking, helping deepen the flavors and achieve that irresistible texture.
As of late, I have been obsessed with almond flavor desserts, like this orange chocolate frangipane tart, heaven. I knew I wanted to make some sort of almond cookies, but not with almond flour, I wanted good old gluten-y all-purpose flour.
A note on the ingredients
- Roasted Almond Slices- I prefer roasted for the best flavor, in testing I tried raw/ not toasted almonds and it did not give as much flavor! Luckily if you live by a Trader Joe's you can easily purchase a bag of Dry Roasted Sliced Almonds or you can make them- which is what I did in this recipe (See the photos below).
- Cornstarch/ Cornflour. This addition helps create a soft, tender cookie.
- Pure Almond Extract is necessary for that almond flavor punch, without it they won't be as almondy! Although, I wanted this to be heavy on the almond, I found in testing I enjoyed vanilla extract as well, to me a chocolate chunk cookie is not complete without vanilla.
- Almond Liqueur. I also used some Disarrano Liqueur, which is an almond liqueur, the alcohol cooks out but feel free to swap it with ½ teaspoon more almond extract.
- Chocolate Chips or Chunks. For these cookies I used dark chocolate, I prefer dark chocolate over milk with almonds, but feel free to use milk chocolate. If you love chocolate and almond together check out my Almond Roca Recipe. You could use chips or chunks, or I take a nice quality chocolate bar and chop it up into chunks. I prefer this- then you get all kinds of shards of chocolate all throughout the cookie.
Before baking, I also pressed some extra chocolate pieces and almond slices on top of each cookie dough ball, it not only looks pretty but visually explains what is inside the cookie.
Your Guide to the Best Almond Chocolate Chip Cookies
Check out this post on my Cookie Baking Tips
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Toasted Almond Chocolate Chip Cookie Recipe
These almond chocolate chip cookies are a dreamy blend of nutty, buttery richness and gooey chocolate. Each cookie is thick with crisp edges and soft, chewy centers-perfect for satisfying any cookie craving. Toasted sliced almonds bring a delicate crunch and a slightly sweet, nutty depth that pairs perfectly with the melty pools of chocolate. The dough rests for a chill before baking, helping deepen the flavors and achieve that irresistible texture.
- Total Time: 2 hours 26 Minutes
- Yield: 20-24 Cookies 1x
Ingredients
- ½ cup Roasted Almond Slices
- 207 grams (1 ⅔ Cups) All-Purpose Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 2 Teaspoons Cornstarch/ Cornflour
- 4oz (1 sticks/1/2 Cup) Unsalted butter, at room temp.
- 50 grams (¼ Cup) Granulated sugar
- 100 grams (½ Cup) Light Brown Sugar
- 1 Large Egg
- 1 Teaspoon Pure Vanilla Extract
- 1 Teaspoon Pure Almond Extract
- 1 Tablespoons Almond Liqueur, I use Disarrano
- 1 cups Chocolate Chips or Chunks ( I prefer chopping chocolate bars for a more melty, gooey chocolate)
Instructions
- Preheat oven to 350F/180C and place almonds on a small baking sheet. Bake for 10 minutes, until lightly toasted, tossing halfway through. Set almonds aside to cool.
- In a medium-sized bowl whisk together the flour, baking soda, salt, and cornstarch. Set aside.
- In the bowl of an electric mixer combine butter and sugars. Mix on medium for around 3 minutes, until light and fluffy.
- Stir in the egg, vanilla and almond extracts, and almond liqueur making sure to mix until fully combined.
- Gently fold in dry ingredients then stir in the roasted almonds and chocolate chunks or chips.
- Scoop 1.5 tablespoon size cookies, place them in an airtight container on a sheet pan covered in plastic wrap and place in the fridge to chill for 2 hours- 24 hours.
- When ready to bake preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper. Place the cookie balls two inches apart on to the prepared baking sheet. Bake the cookies for 11-13 minutes, until lightly golden brown. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Store at room temperature in an air-tight container.
Notes
- If chilling the dough for longer than 2 hours let the dough sit at room temperature for 20-30 minutes before baking.
- If you want to freeze the cookie dough place the scooped cookie dough balls on a flat surface in the freezer, once frozen about 2 hours place into an air-tight container or ziploc bag. When baking from frozen just add a minute or two to the bake time.
- You can also freeze fully baked cookies, let them thaw on the counter for 20 minutes
- Prep Time: 15 Minutes
- Cook Time: 11 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Natalie says
These cookies look so decadent! Can't wait to try this recipe!
Gina Figueroa says
Cookies are absolutely scrumptious!!!
Elizabeth Waterson says
Thank you so much for reporting back Gina, I really appreciate it. I am so happy you enjoyed the cookies, one of my all-time favorite cookies! XX Liz
Natalie Antoine says
These cookies are amazing! I’m telling all my friends about these. Can’t wait to make them again!
Elizabeth Waterson says
Ahh thank you so much Natalie, I love the almond and chocolate together!! I really appreciate you coming back to review the recipe. Take care. XX Liz
Chastity says
Help .. my cookies did not rise or bake correctly... they stayed in the ball shape?? The taste was amazing- but they where dry and not chewy .. I used your double recipe .. what could I have done wrong ?
Elizabeth Waterson says
Hi Chastity, sorry for the delayed response. I am not sure what exactly went wrong. Is your baking soda fresh, it can easily go off and should be replaced every few months. Was the oven properly preheated to really get up to temperature? Was the dough chilled for a long time and maybe your fridge is very cold so the dough balls were ice cold and didn't spread? I have heard also that a dark non-stick pan can prevent cookies from spreading properly? Let me know if I can help with anything else or if you try the recipe again. Thank you for reaching out!! XX Liz
Ellen says
I had the same thing happen to me as Chastity described. I did bake them on a dark baking sheet. I will make them again on a light colored sheet. I think I may flatten them a bit. They were very tasty.
Elizabeth Waterson says
Hi Ellen, I am so sorry your cookies didn't spread properly. I think the issue might be if the dough was chilled for longer than 2 hours the dough is then too cold- I am finding that if you chill for longer than two hours it's best to let the cookie dough sit at room temperature for 20-30 minutes before baking. I also never use dark baking sheets, I really love aluminum baking sheets, I always have success with them. I hope you have success the next time, feel free to message me on isntagram via DM I am happy to trouble shoot and you can send me photos as you go of the baking! Take care. XX Liz
Kam says
Soo I’ve have messed up. I read the recipe wrong and used 1 1/2 cups of butter. Is there a way I can save the cookie dough?
Elizabeth Waterson says
Hi Kam, so sorry for the delayed response, the best bet would have been to triple the rest of the ingredients since you tripled the butter quantity. Please let me know if you were able to save the dough and what you thought of the cookies, these are one of my all-time favroties. XX Liz
John says
Why do you chill the dough for 24 hours and then take to room temperature.
Elizabeth Waterson says
Hi John, the recipe says to chill for 2-24 hours as sometimes I prefer to just make the dough the night before instead of waiting just the two hours. I find the flavor blends and the cookies taste better once the dough chills and they bake up thicker. Goodluck baking and let me know if I can help with anything! Please do report back how you get on and if you like the recipe XX Liz
Andrea says
Can I substitute the liquor for more almond extract? I just don’t want to buy a whole bottle of liquor that I don’t see myself using outside of this recipe.
Elizabeth Waterson says
Yes that is totally fine! Let me know how you like the cookies! XX Liz