Chocolate chip cookies are probably the most famous cookies in the world. Melting pockets of chocolate encased in buttery dough just can’t be beat.
The chocolate chip cookies come in many forms, thin, dense, soft, chewy, but I like mine with a crisp edge, gooey center, and some toasted nuts inside. This adds some extra crunch and of course a nutty flavor.
Do you really need a tutorial on how to make chocolate chip cookies? Maybe not, unless you’re new to baking!
Still, this is a good excuse to share another recipe with you – and to whip up something sweet for myself. Besides, everyone makes cookies their own unique way, so maybe you can pick up a new trick from me.
I really enjoy chocolate chip cookies, but once in a while I like to give them some twist – pumpkin puree, different spices, or paired with toasted nuts.
For this recipe, I made my chocolate chip cookies with toasted almonds – that is delicious as it sounds!
Almond and chocolate are good friends and the soft chocolate chips contrast nicely with the little bits of crunch from the toasted almond slices.
This recipe is proof that every version of chocolate chip cookie is equally perfect! So let’s get started!
How to Bake Gooey Chocolate Chip Cookies Perfectly
But everyone loves their cookies differently. For that deliciously soft center, I like to cut down the baking time. I start my baking at high temperature and bake them just 7 to 10 minutes.
Once baked I remove them from the oven. At first, they may look too soft, but as they cool down, they will become firmer.
The fun fact behind this is that the heat of the cookies will continue to bake the center a bit more until they cool down.
This way, you will have a cookie with a crispy edge and soft center. If you really like them firm, and suitable for dipping into milk, however, you can bake them 10 to 12 minutes.
Are Chocolate Chips Mandatory?
You might be thinking “Of course chocolate chips are mandatory in a chocolate chip cookie!”
Well, the truth is, they’re not! At least, your chocolate doesn’t have to come in the form of the chocolate chips you get at the store, anyway.
As you can see in the photos below, I just used chopped chocolate for this recipe, because I did not have any chips in my pantry. Basically I made my own irregular chocolate chips.
In case you’re new to baking, let me make it clear that there is no difference between chocolate chips and chopped chocolate! You can use whichever type you like or whichever you already have around.
I prefer chopped chocolate because I can play with different sizes of chocolate pieces. You can also do this with the chocolate chips, but then you of course have to buy multiple packages.
Still, buying pre-chopped chocolate in the form of chips is quite convenient, so it’s down to whatever suits you best.
Why Toast the Almonds?
You may be concerned that the almonds will become bitter and burnt if toasted and then baked, but I assure you nothing like that will happen, because the almonds are coated with the buttery dough.
Even if they stick out of the cookie, the baking period is not long, so nothing will be burned. We toast almonds to awake the oils inside, as well as to make them more fragrant.
How to Toast the Almonds
The easiest method to toast almonds is in the skillet. For this you do not have to add any oil. Just use a large dry skillet.
Toast the almonds for 3-4 minutes over medium heat or until you can pick up that nutty flavor. Watch them over because they may burn in the last minutes of toasting.
Once toasted, transfer the almonds onto a cutting board. Allow them to cool before slicing, chopping, or crushing.
You can play with the texture at this point. Sliced, chopped, or crushed almonds will impact your cookie texture differently.
For more crunchiness, use crushed or chopped almonds, and for a finer texture, go with sliced.
Toasting Slivered Vs Whole Almonds
Slivered almonds are actually finely sliced almonds, without skin. There is no issue with using these, and you can toast them as well.
Because they are thin, toast them for shorter time. I find 2 minutes is enough.
They may break easily so use a rubber spatula rather than a wooden spoon to stir them. Rubber spatulas are more gentle.
How To Make Chocolate Chip Cookies With Almonds
Toast almonds in a dry skillet for 3 minutes. Transfer them onto a cutting board to cool down. Chop or slice them.
In a mixing bowl, beat butter with sugar and salt.
Add the vanilla and egg. Beat until fluffy.
Sift in the flour and baking powder.
Stir until dough comes together.
Fold in chopped chocolate and almonds.
Cover the bowl with a plastic foil and refrigerate for 30 minutes.
Preheat oven to 375 F.
Scoop the cookies on a baking sheet lined with parchment paper. Press each cookie gently to flatten it. Space them 2 inches apart.
Bake the cookies for 7 minutes.
Cool cookies on a wire rack before serving.
- ½ cup whole almonds
- ½ cup unsalted butter
- ¾ cup brown sugar
- 1 good pinch of salt
- 1 tsp vanilla extract
- 1 egg
- ½ tsp baking powder
- 1 ½ cup all-purpose flour
- ½ cup chopped chocolate or chocolate chips
- Toast almonds in a dry skillet for 3 minutes. Transfer them onto a cutting board to cool down. Chop or slice them.
- In a mixing bowl, beat butter with sugar and salt.
- Add the vanilla and egg. Beat until fluffy.
- Fold in chopped chocolate and almonds.
- Cover the bowl with a plastic foil and refrigerate for 30 minutes.
- Preheat oven to 375 F.
- Scoop the cookies on a baking sheet lined with parchment paper. Press each cookie gently to flatten it. Space them 2 inches apart.
- Bake the cookies for 7 minutes.
- Cool cookies on a wire rack before serving.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 158Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 46mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 2g