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Salted Dark Chocolate Chunk & Almond Cookies

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These Salted Dark Chocolate Chunk & Almond Cookies are thick, chewy, flavorful and possibly a little addicting… Using the best combination of ingredients for the most amazing texture and flavor, plus no chilling required!

salted dark chocolate chunk and almond cookies

So I’m just going to come right out and say it: I was a little apprehensive about sharing this recipe with you all… This clearly isn’t my first cookie recipe on the blog. After all, that is truly how I fell in love with baking. But the recipe (as written) does include an ingredient I’ve realized I have yet to introduce to you here: all-purpose flour. (cue gasps)

Now of course to some, this is not a huge deal. But for me, who often sees the world in black & white, it was a little bit of a struggle to be OK with sharing such a recipe with you all. Being a healthy food blog, all-purpose flour is definitely not my go-to. Whole wheat white flour has actually been a great alternative, but it doesn’t ALWAYS cut it.

dark chocolate chunk and almond cookies stacked on white plate with almonds

Before I started sharing on this little space with you, I thought my blog would be solely “clean eating”, whatever that means, because I “needed a niche”. Well, “clean eating” and “healthy eating” and almost everything in between… they’re all very relative aren’t they? But to me once I labeled something (in this case, all-purpose flour) as “unhealthy”, it had no place in my blog recipes, even if I used the ingredient occasionally while making other recipes for personal use.

But I’m a very “what you see is what you get” kind of person. So it is just not in me to share something with you all that isn’t true to me. And sometimes all-purpose flour is a little bit ME. Sometimes I need that ingredient to make the best cookies, or brownies, especially when it comes to baking for others. This blog is a reflection of what I eat and love to make, and of course share with you all in hopes of inspiring you to find your healthy way of eating (and living).

YOUR healthy way of living is obviously going to differ from mine. For me, that means eating a variety of foods… mostly plants, a little bit of meat, some dairy, grains, etc. I do like to pay attention to where my foods are coming from if I can, but that’s a personal preference. I am fortunate enough that I don’t have any major food issues or sensitivities. And until I can pinpoint something wrong, or have the patience to fully uncover a possible underlying issue, I’m going to continue eating a variety of good, wholesome foods…

And then of course balance my diet with delicious treats, which includes these.

Salted Dark Chocolate & Almond Cookies 

Salted Dark Chocolate Chunk & Almond Cookies on white plate

Here’s what you need

  • whole wheat white flour
  • unbleached all-purpose flour
  • baking soda
  • salt
  • butter
  • coconut oil
  • dark brown sugar
  • granulated sugar
  • egg
  • vanilla
  • almonds
  • dark chocolate

salted dark chocolate chunk and almond cookie mix in white bowl

ball of cookie dough with sea salt

For the chocolate, I used “Sea Salt Soiree” from Ghirardelli-mostly likely found in the chocolate bar/candy aisle of the grocery store, but any high-quality dark chocolate may be used.

The thing about these cookies is that I’ve been testing them for quite some time now. I’ve made them before with:

  • all butter
  • half butter/half coconut oil
  • all whole wheat white
  • an extra egg yolk
  • different sugar ratios

Salted Dark Chocolate Chunk & Almond Cookies on white plate

But the recipe as written yielded my favorite texture, without a doubt. I feel like I would be doing you a disservice by NOT sharing my favorite way. Plus I take my cookie baking VERY seriously.

These cookies are thick, chewy, with slightly crisp edges (thank you butter), and have a wonderful rich flavor also thanks to the dark brown sugar.

Some quick baking tips for this recipe

  • In order to get thick cookies that don’t spread flat, softened butter is key. Melting your butter is a big no-no, UNLESS the recipe calls for it.
  • Then you’re also going to want use softened coconut oil, with a room temperature egg. A room temperature egg will ensure your coconut oil does not solidify while combining the rest of your ingredients. To soften your coconut oil, try placing it in a bowl of warm water for about 3-5 minutes. Be sure to check out more notes in the recipe page below.

 

All in all this is a pretty standard cookie recipe, and is without a doubt my go-to when making cookies for friends and family 🙂

Salted Dark Chocolate Chunk & Almond Cookies on rack

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Salted Dark Chocolate & Almond Cookies

★★★★★

5 from 3 reviews

  • Author: Ashley
  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 18 mins
  • Yield: 24 1x
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Description

These Salted Dark Chocolate Chunk & Almond Cookies are thick, chewy, flavorful and possibly a little addicting… Using the best combination of ingredients for the most amazing texture and flavor, plus no chilling required!

Scale

Ingredients

  • 1 cup whole wheat white flour
  • 1 cup unbleached all-purpose flour*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup coconut oil, softened
  • 3/4 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 2/3 cup almonds, chopped
  • 1 3.5oz bar dark chocolate, chopped (I used this)
  • coarse sea salt for sprinkling

Instructions

  1. Preheat oven to 350F, line two large baking sheets with parchment paper, set aside.
  2. In a medium bowl add both flours, baking soda, and salt. Whisk together until combined, set aside.
  3. In a large bowl using hand mixer or paddle attachment of stand mixer, cream together butter, coconut oil, and sugars, until light and fluffy, about 1-2 minutes. Add in egg, vanilla extract, and almond extract until combined.
  4. Add in dry ingredients slowly, on low-medium speed until dough comes together. Using large wooden spoon, stir in chopped almonds and dark chocolate chunks.
  5. Using large cookie scoop (or rounded tablespoon) scoop dough balls and place on prepared cookie sheets, leaving about 3-4 inches of room between. –I like to space my cookie dough in alternating rows of 2 and 3, to make sure there is enough room for the cookies to spread a little.
  6. Sprinkle cookie dough with coarse sea salt and bake for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely, adding more salt if you wish.–To keep cookies chewy, don’t bake longer than 10 minutes. Even if they look a little underdone, they will set upon cooling. If you prefer a crispier cookie, bake an extra 1-2 minutes.

Notes

*You may use all whole wheat white flour, instead of mixing the two flours, however your cookies will be slightly more bread-like in texture.

*You may use all butter instead of coconut oil, the texture of the cookies will only change slightly. I do NOT recommend using all coconut oil however. The cookies will likely turn out greasy and not hold up.

Cookies will keep fresh about 5 days in airtight container. Baked cookies may also be stored in the freezer, tightly wrapped and stored in airtight container, about 1-3 months. Thaw at room temperature.

Nutrition information approximate

  • Category: Dessert
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 172
  • Sugar: 11
  • Fat: 10
  • Carbohydrates: 20
  • Protein: 2

Keywords: cookies with almonds, healthier cookie recipes

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Tools I Used

Large Cookie SheetCookie Scoop

Kitchenaid Mixer

 

Q: Do you allow room in your diet for “not-so-healthy” ingredients while baking or cooking at home?

 

 

 

 

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Comments

  1. Salty-sweet anything makes me happy! I eat what makes me feel good and happy, so yeah I would say the “not-so-healthy” ingredients make their way into baked goods every now and then because I’m HUMAN! 🙂 Pinning this recipe!

    ★★★★★

    Reply

  3. I love this. I love this recipe and I love your reasoning behind using all purpose flour. I used to be the same way too… i.e. I was using coconut flour because I felt like I “had” to because it was “healthy”. ….except I’m not gluten free and it’s actually way easier to use whole wheat or all purpose. So, now I stay true to me, and I’m glad you’re doing the same! I think variety is good anyway. These cookies look SO SOFT AND CHEWY I need.

    Reply

    • He had some! He loved em 🙂 I made these at Josh’s, so him and Amber also enjoyed them 😉 Even Justin and Tori who claim to “not like dark chocolate” liked them. Little do they know I almost ALWAYS use either 60% ghirardelli chips or semi-sweet sooooo :-p They are just silly.

      Reply

  7. personally, i’m pumped you used all purpose flour. SECRET – I use all purpose flour ALL THE TIME. And God damn it tastes good 😉 I bet this cookies are amazing. I’m so glad you stuck with you, and didn’t get caught up too heavily in the ‘healthy eating’ side of things.

    Reply

  8. These are gorgeous, Ashley! I’m totally with ya in that I want my recipes to be healthy, but I also want them to be as good as they can be. Sometimes, I would be okay with a whole wheat/white whole wheat version, but it’s just BETTER with white flour. Sometimes, the flavor of butter totally beats the flavor of coconut/olive oil. “Healthy” is subjective and the stress we can create worrying about it is totally unhealthy. 🙂 Also, major props for using Sea Salt Soiree here – totally one of my favorite chocolate bars and I’m sure it’s to die for in these!

    Reply

  9. Girl, I love that you did all purpose flour, because it is NOT a bad thing to use all purpose flour. Sometimes, you need it to make the perfect cookie, and it looks like you nailed a BEAUTIFUL cookie right here!

    Reply

  10. the best cookies I’ve had are the ones made with real butter and all-purpose flour so I don’t blame ya for using those ingredients! One thing I know is that these cookies are 100x better than any “healthy” cookie out there and I’d rather eat one of these than 10 “healthy” versions!

    Reply

  14. Your realness here is everything. I love that you’re keeping it 100 – all-purpose flour and all. Niche’s are boring (at least this is what I tell myself during my ADD blogging times) and we love seeing the real real of what you’re doing. And these cookies look amazing. That texture tho….<33333

    Reply

  15. I totally feel you on this. I started my blog off obviously as a ‘balance’, sharing a combination of healthy and indulgent, and whatever that means to me can be different to someone else. But I know that over the years I’ve gained some super clean-eating followers, so when I share my ‘indulgent’ eats, I always wonder how it will come across to them. It’s weird haha but I understand. These look so good I want them in and around my mouth.

    Reply

    • Yes exactly! I am trying not to get caught up in all of those outside thoughts, because in the end we are just being true to ourselves, and sometimes that is all that counts. Thanks Christina 🙂 <3

      Reply

  17. I definitely agree with you! Everyone’s definition of healthy is different and everybody has to accept each other’s choices! Anyhow, I think that you ultimately need to find balance in YOUR own lifestyle. You have to love what you do but you also have to be able to sustain it for a long time.

    Anyways, these cookies look SO dangerous! The dark chocolate chunks and almonds are just calling my name in each little cookie!

    Reply

  18. YES! I cannot tell you how much I felt like that blogging and feeling like I couldn’t use certain ingredients because what would readers think, would people troll, etc. Everyone needs a cookie now and then! AMEN!

    Reply

  19. Hello!
    I was just wondering what you would suggest flour-wise if I need to make these cookies gluten free?? They seriously look so amazing!!

    Reply

    • Hi Michelle! Thanks for reaching out 🙂 So the only flour I would recommend subbing for this particular recipe would be like an all-purpose 1:1 gluten-free flour. I know Bob’s Red Mill makes one. I haven’t tested this myself but as far as subbing wheat flour, I’ve had success with other recipes using that GF all-purpose blend. I would maybe start with just 1 1/2 cups of the GF flour and see how the texture of the dough is. It should be soft but not too sticky-basically it should be like normal cookie dough 🙂 hope that helps! Let me know if you give it a try!

      Reply

      • I used 1 1/2 cup of gluten free 1:1 flour (what I happened to have was actually Bob’s Red Mill) and it worked perfectly!! They tuned out amazing. My siblings love them. Thank you!

        Reply

  20. hi Ashley what will happen if I don’t use whole wheat flour? i don’t have any as of the moment
    Is it ok to make it 2 cups all purpose flour?
    Thanks for your recipes…

    As for your question, regardless of the ingredients processed foods are not always healthy but we eat them because it’s good. Eating in moderation is key.

    Just yesterday I saw some vegan donuts on sale, do you think that is still healthy? i think it’s still basically a donut 🙂

    Reply

    • Hi there! You can use all purpose, you may end up just needing a 2-4 more TBS since whole wheat tends to absorb more than all-purpose.
      And lol I definitely agree about a vegan donut! It is still a donut and probably not the most nutritiously dense if still using the standard oil-flour ratio. Vegan is not synonymous with “healthy” 🙂

      Reply

      • Thanks Ashley!
        I baked the cookies! 🍪🍪
        They look yum! I’ll tag you on IG Stories!
        I used Muscovado sugar hence its darker
        Thank you for your recipes!! 👍🏼👌🏼👏🏼🙌🏼

        Reply

        • OMG so good!
          I just tried it
          I used whole wheat flour
          I didn’t use coconut oil though
          I just added 3/4c muscovado sugar
          No granulated
          So good!! Thanks!!
          Crunchy on the outside chewy on the inside

          Reply

  21. Has anyone tried these with a vegan egg substitute? Which method do you think would work the best? I have flax, chia and aquafaba xoxoxox

    Reply

    • Hi there Angie, I haven’t tried a vegan sub with these myself – but my best guess would be to use 2 flaxseed “eggs” 2 TBS flaxseed mixed with 6 TBS water and let sit until it gels. I am not sure the cookies will hold together as well but if you try it out I’d love to hear how it goes!

      Reply

    • I have not tried this exact recipe with a 1:1 gluten-free baking flour (like Bob’s) but if you did you would likely need a little less (like 2-3 TBS less) and the texture may be a little different too. But overall it should produce similar results.

      Reply

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