Winter Market Toasted Almond (Print Version)

Cozy toasted almonds and chocolate chips with winter spice for festive, comforting enjoyment.

# List of Ingredients:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon fine sea salt

04 - 1/2 teaspoon ground cinnamon

05 - 1 cup unsalted butter, softened

06 - 3/4 cup packed light brown sugar

07 - 1/2 cup granulated sugar

08 - 2 large eggs

09 - 2 teaspoons pure vanilla extract

10 - 1 cup whole raw almonds

11 - 1 1/2 cups semisweet chocolate chips

01 - Set oven to 350°F and line two baking sheets with parchment paper.

02 - Spread almonds on one baking sheet and toast in the oven for 8 to 10 minutes until fragrant and lightly golden. Let cool and roughly chop.

03 - In a medium bowl, whisk together flour, baking soda, sea salt, and cinnamon until evenly mixed.

04 - Using an electric mixer, beat softened butter, light brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes.

05 - Add eggs one at a time to the butter mixture, mixing thoroughly after each addition. Stir in vanilla extract.

06 - Gradually add dry ingredients to the wet mixture, mixing only until just combined to avoid overworking the dough.

07 - Gently fold the toasted chopped almonds and semisweet chocolate chips into the dough to distribute evenly.

08 - Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each about 2 inches apart.

09 - Bake for 10 to 12 minutes until edges turn golden but centers remain soft.

10 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

01 -

The toasted almonds add a depth and richness that feels far more sophisticated than their simple ingredient list suggests, making people ask for your recipe twice over
These cookies stay soft in the center with just-right crispy edges, that perfect textural contrast that keeps you reaching for another
The warm cinnamon and hints of spice make them feel festive without being overwhelming, pairing beautifully with morning coffee or evening hot cocoa
They're forgiving enough for beginners but impressive enough to gift with confidence

02 -

Don't skip toasting the almonds—it's the difference between good cookies and ones people ask about for years. Raw almonds taste one-dimensional compared to toasted ones
Your oven temperature matters more than your timing. If your oven runs hot, you'll catch these at 10 minutes instead of 12, and that one-minute difference means the difference between perfect and overbaked
Room-temperature ingredients truly matter here. Cold eggs won't blend smoothly, and cold butter won't cream properly, both of which affect the final texture
Those soft centers are intentional—resist the urge to bake them until they look fully set. The carryover cooking on the hot sheet is what gives you that perfect texture

03 -

Keep your mixer on low speed when combining dry ingredients into wet—high speed overdevelops gluten and leads to tough cookies. You want them tender and crumbly, not chewy like a bread dough
If you're doubling this recipe (which you should, honestly), don't double the leavening agents. Use just slightly more—maybe 3/4 teaspoon baking soda instead of a full teaspoon—because more isn't always better with baking soda, and too much tastes metallic
Room temperature truly matters, but if you forget and your butter is hard, let it sit on the counter for 10 minutes rather than microwaving it. Microwaved butter melts unevenly and won't cream properly