These Salted Dark Chocolate Chunk & Almond Cookies are one of my favorites! Flavorful and possibly a little addicting… Using the best combination of ingredients for the most amazing texture and flavor, plus no chilling required!
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 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
Here’s what you need
- whole wheat white flour
- unbleached all-purpose flour
- baking soda
- coconut oil
- dark brown sugar
- granulated sugar
- dark chocolate
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
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, soft in the middle 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 the jar 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 🙂
- 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
- Preheat oven to 350ºF, line two large baking sheets with parchment paper, set aside.
- In a medium bowl add both flours, baking soda, and salt. Whisk together until combined, set aside.
- 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.
- 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.
- 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.
- 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 soft, 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.
*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 can also use just all-purpose, just add 2 more tablespoons of flour if going this route.
*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
- Serving Size: 1 cookie
- Calories: 164
- Sugar: 10
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1
- Protein: 2
- Cholesterol: 18mg
Q: Do you allow room in your diet for “not-so-healthy” ingredients while baking or cooking at home?
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