Description
Chocolate Chip Cookies with Almonds are the ultimate combination of rich, gooey chocolate chips and the crunch of toasted almonds. These cookies are soft, chewy, and perfectly balanced with a nutty, sweet flavor that will make them a favorite in any household. Ideal for a treat, snack, or holiday baking, these cookies are sure to impress with every bite. Easy to make and absolutely delicious, they’re the perfect indulgence for any chocolate lover.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped almonds (toasted if preferred)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Chocolate Chips and Almonds: Stir in the chocolate chips and chopped almonds until evenly distributed throughout the dough.
- Shape the Cookies: Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can toast the almonds in a dry skillet over medium heat for 2-3 minutes before adding them to the dough.
- Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
- For a chewier texture, slightly underbake the cookies, removing them when they are still soft in the center.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert, Snack