- 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 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.
*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
- Serving Size: 1 cookie
- Calories: 172
- Sugar: 11
- Fat: 10
- Carbohydrates: 20
- Protein: 2