Almond Chocolate Chip Cookies explode with chocolatey goodness in every bite. The addition of almond extract leaves you wondering about its indescribable flavor.
These cookies are bursting with flavor in every chewy bite, like my brown butter toffee chocolate chip cookies and these peanut butter cookies with Reese's Pieces.
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This post was published in April 2019 and has been updated.
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Recipe Highlights
- Secret ingredient: Almond extract has a wonderful aroma and imparts a slightly nutty flavor that elevates ordinary chocolate chip cookies.
- Chocolate, chocolate, chocolate! These cookies have a rich chocolate vibe from three types of chocolate - milk, dark, and semi-sweet. Combining chips and chunks yields the best chocolatey texture in every bite.
- Made with pantry staples: I always have the necessary ingredients to bake a batch whenever the craving strikes.
Ingredient Notes
- Chocolate: These cookies are filled with dark, semi-sweet, and milk chocolate. You can add any combination of chocolate that you love.
- Almond extract: I love the flavor of pure almond extract and the special touch it adds to baked goods like these Cornstarch Cookies and Vanilla Almond Cake. If you don't have almond extract on hand or don't love it, simply add an extra teaspoon of pure vanilla extract to the dough.
- Egg yolk: Adding an extra egg yolk enhances the chewy texture of these cookies.
See the recipe card for complete instructions and ingredient amounts.
Variations
- Substitute some of the chocolate with white chocolate.
- Add in chopped almonds for added texture.
- Use browned butter for a deep, toasted, nutty flavor.
How to Make Almond Chocolate Chip Cookies
Step 1: Combine the flour, baking powder, baking soda, and salt in a mixing bowl. Whisk together and set aside.
Step 2: Combine the butter and sugars in the bowl of a stand mixer (a hand mixer can also be used). Mix until light and fluffy, about 2 minutes. Add the egg, the egg yolk, and extracts and mix until well incorporated.
Step 3: Add the flour mixture and blend until combined. Be careful not to overmix.
Step 4: Fold in the chocolate.
Step 5: Use a two-tablespoon cookie scoop to portion the dough onto a parchment-lined baking sheet. Chill the dough for 30-45 minutes or overnight.
Step 6: Preheat the oven to 375℉. Transfer the dough to another parchment-lined baking sheet. Bake the cookies for 9-13 minutes until golden around the edges. They will look slightly underdone in the middle but will set up as they cool. Top with flaky salt.
Expert Tips
- Use room-temperature butter and eggs. Room-temperature ingredients blend more evenly with the other ingredients.
- Properly measure ingredients. For dry ingredients, use the scoop and level method. Spoon the flour lightly into the measuring cup and level off with the back of a knife.
- Use a cookie scoop to portion the dough. This ensures that the cookies will all be the same size and bake evenly.
- Use parchment paper. This will facilitate clean-up and help prevent spreading.
- Don't overbake. When they finish baking, the cookies should look slightly underdone in the middle. Cool the cookies on the baking sheet for 3-4 minutes before transferring them to a cooling rack. The cookies will set as they cool.
- Check out all my cookie tips for the best batch, including tips for storing and freezing.
Recipe FAQs
I recommend chilling the dough for two reasons. Chilling prevents the cookies from spreading too much during baking. If not chilled, the cookies will bake up thin and crispy. Also, chilling the dough helps to deepen the flavors. I recommend chilling the dough for at least 30 minutes but overnight is even better.
Absolutely. This dough freezes beautifully. With a cookie scoop, portion the dough onto a parchment-lined baking sheet and freeze until firm, about 30 minutes. Then, transfer the dough to a zipper-top freezer bag and store it for up to 3 months.
To bake: Place the frozen dough on a parchment-lined baking sheet and bake as the recipe directs, allowing for a few extra minutes of bake time.
Allow the cookies to cool completely. Transfer to a zipper-top freezer-safe bag and store for up to one month. To serve, allow the cookies to thaw at room temperature.
Store the cookies at room temperature in an airtight container. They will stay fresh for 3-4 days.
Have you tried this recipe? I'd love to hear it! Please leave a comment and rating below. You can also follow along on Facebook and Pinterest or sign up for my Newsletter for more recipe inspiration.
📖 Recipe Card
Almond Chocolate Chip Cookies
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Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 cup unsalted butter (at room temperature)
- ¾ cup granulated sugar
- 1 ¼ cups light brown sugar (lightly packed)
- 1 large egg (at room temperature)
- 1 large egg yolk (at room temperature)
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- ¾ cup milk chocolate chips
- ¾ cup dark chocolate chips
- 4 ounces semi-sweet chocolate baking bar (chopped)
- flaky sea salt (for sprinkling)
Instructions
- In a mixing bowl, whisk the flour, baking soda, baking powder, and salt together. Set aside.2 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon Kosher salt
- In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 2 minutes.1 cup unsalted butter, ¾ cup granulated sugar, 1 ¼ cups light brown sugar
- Add the egg, egg yolk, and extracts and mix until well incorporated. Slowly add the flour mixture and blend until incorporated. Fold in the chocolate chips and chocolate chunks.1 large egg, 1 large egg yolk, 1 teaspoon pure vanilla extract, 1 teaspoon pure almond extract, ¾ cup milk chocolate chips, ¾ cup dark chocolate chips, 4 ounces semi-sweet chocolate baking bar
- Using a two-tablespoon cookie scoop, portion the dough onto a parchment-lined baking sheet. Chill for 30-45 minutes, or overnight.
- Preheat oven to 375℉.
- Transfer the cookie dough to another parchment-lined baking sheet, spacing the dough three inches apart. Bake cookies for 9-13 minutes until lightly brown around the edges. The middle of the cookies will look slightly underdone, but they will set up as they cool. Sprinkle with flaky salt, if desired. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a cooling rack.
- Store in an airtight container for 3-4 days.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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