The Chewiest, Chocolatiest, Chocolate & Almond Cookie


I made these last night. On a whim. Tired. No intention of posting the recipe. But then I took them into work and had a number of people clamoring “what’s in these?” So here is my labor of love. I only have one photo, and no step by steps, but I will be as detailed as possible in the instructions.


2 sticks softened, unsalted butter
1 cup brown sugar
1/2 cup white sugar
1 egg
2 tsp vanilla
1 tsp salt
1 tsp basking soda
1 3/4 cup flour
1/2 cup almond slices (do not use slivers or whole almonds)
1/2 bag semi sweet chocolate chips (so about 4 ounces)
1/2 cup dark chocolate chunks (4 ounces)–> For the chocolate chunks, I had dark chocolate I just smashed into pieces.

Preheat your oven to 375 degrees. Cream the butter. Add your sugar. Whip both together until airy and incorporated.

Add the vanilla and the egg.  I am a chewy cookie girl, hence the one egg. Two eggs makes your cookies come out cake-like. Whip the ingredients together with the butter-sugar mixture until all are incorporated.

Add the baking soda and salt to the mixture. ALERT! I do not separate the wet and dry ingredients and have always come out on top. Some people may slap me on the wrist for this… I say to them “meh”. Just make sure you mix everything together well.

Add the flour and almond slices to the batter. Slowly mix everything together. Get all the flour incorporated and your dough is done.

Toss in the semi sweet chips and dark chocolate chunks. Fold into the batter.

Get our your baking sheet. Grab hunks of dough about the size of a ping pong ball. Do not roll your dough into a ball… that is unnecessary and actually can make your cookie center not cook all the way through. Just grab a hunk of dough and place it on an ungreased cookie sheet. Make sure there is about 1.5 inches in between each cookie as they will spread.

Bake for 6 1/2 – 7 minutes depending on your oven. You want the bottoms and sides to get golden brown.

IMPORTANT! Once you take the tray out of the oven, drop it on the counter. Just drop it flat on the counter (the base of the pan that is) so the center of the cookies fall. This pushes the air out of your treats and adds to a chewier texture.

If done right, these cookies should be crispy and buttery on the outside, and super chewy on the inside, at just under a half inch thick. They are very much a chocolate chip cookie, with a little something extra in flavor and texture due to the sliced almonds. An absolute win!



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