Originally posted July 05, 2012

Almond and Chocolate Chip Cookies

Almond and Chocolate Chip Cookies by LizDunn

I love nuts in cookies, and in fact am a little enraged when there are a variety of chocolate chip cookies being sold (white chocolate, milk chocolate, whatever) and there isn't a nutty one too. For this, I added toasted slivered almonds. The basic recipe is flawless and my adaption didn't harm the original one bit!


  • 1 cup butter, softened (not melted)
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 3 cups semi-sweet chocolate chips
  • 1/2 to 1 cup toasted slivered almonds
5 dozen


Preheat oven to 350ยบ.
Toast slivered almonds by spreading them in a thin layer on a baking sheet. Put them in the oven; in 5 minutes take them out and mix them up and respread. Put them back in the oven and check in another 4 minutes or so; they burn very quickly so if they look even lightly toasty, take em out. Let them cool before adding to cookie dough.
In the bowl of a standing mixer fitted with a paddle, beat butter, brown sugar, granulated sugar, and vanilla extract until smooth. Add eggs one at a time.

Sift together flour, baking soda, and salt. Add to mixer until combined.

Remove bowl and stir in chocolate chips and almonds.

If you want your cookies to be fluffy looking, you should chill your dough at this point. Even twenty minutes in the freezer is good enough. It firms up the butter so it holds its shape better during baking. I usually put the dough back in the freezer between batches, too.

Spoon tablespoon-sized balls onto a parchment-lined cookie sheet. Back one sheet at a time for about 11 minutes or until the edge just begins to turn golden. (They'll finish cooking as they cool.)

1 hour



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