Almond Chocolate Chip Cookies with Turbinado Sugar & Sea Salt
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.67 out of 5 stars
(6)
Ingredients
32 servings
- 3 cups all-purpose flour, (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup unsalted butter, (at cool room temperature)
- 1 1/2 cups packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup turbinado sugar
- 2 large eggs
- 1 tablespoon pure vanilla
- 1 1/2 cups chocolate chunks
- 1 cup chopped almonds
- Garnish: Turbinado sugar and flaky sea salt, (for sprinkling on cookies)
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Preparation
Step 1
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a Silpat baking mat.
Step 2
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3
In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy. Scrape down the side of the bowl with a spatula as necessary.
Step 4
With the mixer on low, add the eggs, one at a time, and mix until smooth. Beat in the vanilla extract.
Step 5
Turn off the mixer and add the dry ingredients. Mix on low until just combined. Don’t over mix.
Step 6
Stir in the chocolate chunks and almonds with a spatula.
Step 7
Form the dough into cookie dough balls, about 2 tablespoons per cookie. Place onto the prepared baking sheet, about 2 inches apart.
Step 8
Bake for 10 to 14 minutes or until the cookies are golden brown around the edges, but still soft in the center. Don't over bake. The cookies will set up as they cool.
Step 9
Sprinkle the warm cookies with a little turbinado sugar and flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Step 10
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