There's nothing better than the smell of chocolate chip cookies baking in the oven. Unless, of course, they're laden with copious amounts of delicious chocolate chunks and slivered almonds as in these Chocolate Chunk Almond Cookies.
These cookies are the perfect treat to snack on at home. They're also ideal for bringing to a potluck as they travel well and cater to a variety of tastes. However, leave out the nuts in case of allergies.
Ingredients
The combination of chocolate chips, chocolate chunks, and slivered almonds give these cookies the ultimate mix of sweet, nutty, and crunchy with every bite.
- butter - softened
- superfine sugar - This is a sugar with finer granules. It's also labelled as 'caster sugar' or 'berry sugar'.
- large eggs
- vanilla extract
- flour
- baking soda
- baking powder
- salt
- milk chocolate chips
- milk chocolate bars - I like to use Cadbury.
- slivered almonds - These are almonds that have been peeled and sliced into small strips.
How to Make Them
They couldn't be simpler to make. It starts with a basic creamed butter mixture which is then blended with just the right amount of dry ingredients to give them a wonderfully light texture. Then they are baked to golden, crispy perfection.
- Combine wet ingredients. Preheat oven to 350°F. Cream the butter and sugar. Add the eggs and vanilla. Mix.
- Add dry ingredients. Sift flour, baking soda, baking powder and salt together. Add to butter mixture. Combine well.
- Add chocolate and almonds. Break the chocolate bars into chunks. Add chocolate bar chunks, chocolate chips and almonds to the dough and mix.
- Bake. Roll into balls and place on a cookie sheet. Bake for 10-12 minutes in the preheated oven.
- Serve. Let cool and serve.
*You can also check out the video in the recipe card to see how they're made.
Storage
These cookies can be stored in a container at room temperature for up to 2 to 3 weeks, but eat within 3 days for best results. After this time they can begin to dry out and just don’t taste as good.
I like to freeze them so that they stay fresh for longer. They can be frozen for up to 8 to 12 months. You can also freeze the cookie dough. Either transfer the whole batch of cookie dough to a container or freeze individual portions.
Scoop portions of cookie dough onto a parchment-lined baking sheet and freeze them until solid. Then, transfer the individual frozen cookie dough portions to a freezer bag and back into the freezer.
To bake the frozen cookie dough, you can either thaw it in the fridge overnight or bake the individual portions straight from frozen. It will take a little longer to bake from frozen.
Have you given these chocolate chunk almond cookies a try? If so, let me know how they turned out in the comments and please share the recipe.
📋Recipe
Chocolate Chunk Almond Cookies
Ingredients
- 1 cup butter - softened
- 2 cups caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ¼ cups flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cups milk chocolate chips
- 2 large milk chocolate bars
- ⅓ cup slivered almonds
Instructions
- Preheat oven to 350°F. Cream the butter and sugar. Add the eggs and vanilla. Mix.1 cup butter, 2 cups caster sugar, 2 large eggs, 1 teaspoon vanilla extract
- Sift flour, baking soda, baking powder and salt together. Add to butter mixture. Combine well.3 ¼ cups flour, 1 teaspoon baking soda, 1 tablespoon baking powder, ½ teaspoon salt
- Break the chocolate bars into chunks. Add chocolate bar chunks, chocolate chips and almonds to the dough and mix.1 ½ cups milk chocolate chips, 2 large milk chocolate bars, ⅓ cup slivered almonds
- Roll into balls and place on a cookie sheet. Bake for 10-12 minutes in the preheated oven.
- Let cool and serve.
Notes
- These cookies can be stored in a container at room temperature for up to 2 to 3 weeks, but eat within 3 days for best results. After this time they can begin to dry out and just don't taste as good.
- I like to freeze them so that they stay fresh for longer. They can be frozen for up to 8 to 12 months.
- You can also freeze the cookie dough. Either transfer the whole batch of cookie dough to a container or freeze individual portions. Scoop portions of cookie dough onto a parchment-lined baking sheet and freeze them until solid. Then, transfer the individual frozen cookie dough portions to a freezer bag and back into the freezer.
- To bake the frozen cookie dough, you can either thaw it in the fridge overnight or bake the individual portions straight from frozen. It will take a little longer to bake from frozen.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
HUNGRY FOR MORE? TRY OUR:
Leave a Reply