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almond chocolate chip cookie broken in half with chocolate oozing out

Almond Chocolate Chip Cookies

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4.8 from 4 reviews

Delicious thick chocolate chunk cookies are filled with lots of almond flavor with the help of roasted almond slices and almond extract! These irresistible cookies will disappear! 

  • Total Time: 2 hours 26 Minutes
  • Yield: 20-24 Cookies 1x


Units Scale
  • 1/2 cup Roasted Almond Slices
  • 207 grams (1 2/3 Cups) All-Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Cornstarch/ Cornflour
  • 4oz (1 sticks/1/2 Cup) Unsalted butter, at room temp.
  • 50 grams (1/4 Cup) Granulated sugar
  • 100 grams (1/2 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)


  1. 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.
  2. In a medium-sized bowl whisk together the flour, baking soda, salt, and cornstarch. Set aside.
  3. In the bowl of an electric mixer combine butter and sugars. Mix on medium for around 3 minutes, until light and fluffy.
  4. Stir in the egg, vanilla and almond extracts, and almond liqueur making sure to mix until fully combined.
  5. Gently fold in dry ingredients then stir in the roasted almonds and chocolate chunks or chips.
  6. Scoop 1.5 tbsp 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.
  7. 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.


If chilling the dough for longer than 2 hours let the dough sit at room temperature for 20-30 minutes before baking.

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15
  • Cook Time: 11
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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