Toasted Almond Chocolate Chip (Print Version)

Crisp edges and soft centers combined with toasted almonds and chocolate chips for a festive delight.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 1/2 cups semisweet chocolate chips
10 - 1 cup sliced almonds, toasted

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Spread sliced almonds on a baking sheet and toast for 5 to 7 minutes, stirring once, until fragrant and golden. Set aside to cool.
03 - In a medium bowl, whisk together flour, baking soda, and salt.
04 - In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
05 - Beat in eggs one at a time, then add vanilla extract and mix well.
06 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
07 - Fold in semisweet chocolate chips and toasted almonds.
08 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
09 - Bake for 10 to 12 minutes, until edges are golden but centers remain soft.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • There's something almost magical about how the toasted almonds add a secret nutty crunch to each bite.
  • These cookies balance rich chocolate and a chewy texture that feels like a hug from an old friend.
02 -
  • Don't skip toasting the almonds—it transforms their flavor and adds that signature crunch.
  • Letting the dough rest a bit before baking can deepen the flavors and improve texture.
03 -
  • Use room temperature butter and eggs to help everything blend smoothly and avoid greasy cookies.
  • Resist overbaking—pull your cookies out when edges are golden but centers look slightly underdone for perfect chewiness.

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