Sweet, salty, soft, crispy edges. You won’t be able to resist these salty almond chocolate chunk cookies. Not only are these the “grown-up” version of your basic chocolate chip cookie, they are also slightly thinner and crispier around the edges because that’s my version of a perfect cookie! This time of year it feels so good to have some baked goods ready for the weekend to be enjoyed with a cozy cup of tea, homemade spiced oat milk or a Cozy cinnamon + oat milk latte.
A sea salt sprinkle on these cookies accentuates the rich nutty chocolate flavor, and will become a family favorite. These are simple and don’t take long at all to bake, making them a perfect every day cookie, but they are gourment enough for holiday gift boxes and special occasions.
We used Theo organic salted almond chocolate in these bars since they are a wonderul ethical brand, and we love their chocolate and purpose!
Theo’s chocolate is made with:
-Organic ingredients, and are responsibly sourced, featuring cocoa beans from the Democratic Republic of Congo and Peru, cane sugar from Brazil and almonds from California.
-They also happen to be vegan and soy free, so we enjoy them regularly. While we are not vegan, we do avoid soy, and love to support vegan companies as they are making a positive impact on our planet. It is also Kosher, and Non-GMO.
And importantly, they are the first organic, fair trade chocolate maker in North America, and they are committed to pushing the industry forward to support the livelihood of farmers and families and instill fair trade practices! We feel *really* good about buying their chocolate!
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If you’re like me, sweet and salty snacks are your favorite. Don’t let salt in your cookies throw you off. Once you try sea salt sprinkled on your cookie, you’ll never want a regular chocolate chip cookie again! Salty chocolate almond chunks also add a delicious, rich nutty accent to the flavor of these cookies.
Use room temperature eggs and butter for best results.
Chill your dough for 30 minutes.- an hour. Chill longer for softer cookies.
Bake cookies on a lightly greased piece of parchment paper, or a silicone matt and don’t bake them too close together, as they will flatten as they bake. Depending on the size of your cookie dough balls, you may want to use multiple baking sheets.
Fold in your almond chocolate chunks, but also add a few on the top of your cookie dough before baking.
Take cookies out when they look like they’re not quite done. The center should still look slightly underdone. If you like a really crispy cookie, bake for an additional 2 minutes.
- 1 cup + 2 teaspoon of all purpose flour
- 1/2 teaspoon baking soda
- 8 tablespoons salted butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon salt, + 1 tablespoon sea salt for sprinkling
- 1 1/2 teaspoons vanilla
- 1/2 Theo salted almond chocolate bar, cut into chunks
- Preheat oven to 375 F
- lightly grease cookie sheets (2) with butter or coconut oil
- In a medium bowl, whisk together your all purpose flour and baking soda, set aside
- In a large bowl, cream your butter and sugars together by beating them on medium speed until they are very fluffy and blended. About 3 minutes.
- Add your egg, salt, and vanilla extract into your creamed butter and mix until well combined.
- Sift the flour mixture into your creamed butter mixture and mix until they are well combined.
- Fold in your almond chocolate bar chunks.
- Let dough chill for at least 30 minutes. The longer you chill the softer your cookies will turn out.
- Drop the dough into heaping measures onto the sheet, spacing them 2" apart. An icecream scoop works well for scooping this cookie dough. You may need two cookie sheets to fit all of the cookie dough, if you want to bake the dough at the same time.
- Bake for 8-10 minutes, rotating your baking sheets half way for even baking.
- Remove the cookies and let them sit for several minutes before transferring to cooling rack.
- Transfer cookies to cooling rack to continue to chill.
Did you make these cookies? Be sure to share with me by leaving a comment or tagging me on instagram at @recipes.and.rituals so I can share your creations! Happy weekend friends!