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!
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.
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.
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:
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 🙂
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!
Preheat oven to 350F, 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 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.
Recipes 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
Nutrition Information:
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
Category:DessertMethod:ovenCuisine:AmericanKeywords: cookies with almonds, healthier cookie recipes
Author: Ashley @ Fit Mitten Kitchen
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?
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!
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.
Angie says
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
Ashley says
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!
Cecilia says
Is there a way to make these gluten free?
Ashley says
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.
olivia says
I followed the recipe and it was a hit! A definite repeat – thank you for sharing!
★★★★★
Ashley says
Glad you love them Olivia! Thanks so much for taking the time to comment and leave a review! I really appreciate it 🙂