Salted Dark Chocolate & Almond Cookies

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5 from 4 reviews

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!


  • 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


  1. Preheat oven to 350ºF, 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 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