Almond Chocolate Chips Cookies

Almond chocolate chips cookies are classic chocolate chips cookies with the addition of crispy thinly toasted almond. Soft and chewy, but also crunchy from almonds! Great dessert and snack accompanied with cold milk.

If we look at the history chocolate chips cookies invented in around the mid 19th century (1938) by American chefs Ruth Graves Wakefield and Sue Brides.

It’s gone viral because the soldiers from World War II wrote to their homes and asking to send them chocolate chips cookies. And then almost every households in America made chocolate chips cookies by the mothers and grandmothers.

Today we can find chocolate chips cookies easily at the supermarket and bakery. The texture of chocolate chips cookies we got in the supermarket is usually crispy and crunchy. If you looking for the soft and chewy chocolate chips cookies, it usually sold at artisan cafes or bakeries.

For particularly in this recipe, we present you soft and chewy almond chocolate chips cookies. BUT! With the crunchiness from thinly toasted almonds!

It is really fragrant when you bake it because we use brown butter to use as the oil base. And also the brown bits in the butter give nuttiness in your cookies.

For the dough, you can make ahead one day before. If you want to make many but not have friends or family to enjoy with you can freeze the dough in a ball shape. When you want to enjoy it please thaw it in the refrigerator and bake it as normal.

The ideal dough for one cookie is two tablespoons, but if you want to make a giant cookie you can use three until four tablespoons.

Please served it warm and enjoy it with cold milk.

Hope you enjoy the almond chocolate chips cookies as we do. Don’t forget to comment and follow us on Pinterest, Instagram, and youtube. Enjoy!

How to make almond chocolate chips cookies

Cook butter in a pan with medium heat. It will be sizzle and bubbly from the water content. After the moisture and the sound of the sizzle are gone, wait for 1-2 minutes until the milk solids from the butter turn brown and turn off the heat. Don’t let the pan unattended or you will end up with burnt butter instead of brown butter.

Transfer it on a heatproof bowl. Set aside and let cool.

Sift flour and baking soda to a bowl. Set aside.

After the browned butter is cooled, whisk browned butter, brown sugar, white sugar, egg, vanilla, and salt with a mixer for about 2-3 minutes until mixture is fluffy.

Add 1/3 of the flour mixture and whisk with a mixer until just combined. Add the rest and whisk again until combined.

Then add chocolate chips and almonds and stir with a spatula until combined. Leave both a little for decoration.

Divide every 2 tablespoons dough for each cookie. Add 3 chocolate chips and 3 sliced almonds on top every cookie dough from the rest chocolate chips and almonds. Every cookie will be pretty. Put them on a parchment paper and refrigerate for 6 hours. (1-48 hour is ideal)

Preheat oven to 350ºF or 175°C. Line baking sheet with parchment paper. Put the cookie dough balls 2 inches from each other so they will not stick when baked.

Bake for 10-12 minutes until golden brown. Cool for 2-5 minutes before removing to wire racks to cool completely.

How to store the cookies?

Chocolate chips just out of the oven must taste really good. You can eat it directly or by adding a glass of milk. But, sometimes you can’t eat all the cookies at one time. You want to eat them another time, but can I store or keep these cookies for another time? Of course, the length of time these cookies last depends on the place where you store them. In the following, I try to share my experience when storing these cookies:

– Store it outdoors or at room temperature

For cookies in this condition, you can store them for two to three days. You may keep them for 3 days only. If you store them for more than three days, the cookies’ taste will change and the texture becomes hard.

This option is more suitable for those who do not have the necessary space in their refrigerator when cooking. This is an easy method and does not require additional bakery utensils.

– Store it in a container or jar that is tightly closed

If you keep it in a jar, make sure the lid is tightly closed. It’s better to separate the cookies from other cookies. The taste and texture of the cookies will change if you mix them in a jar. Also, the cookies’ moisture will disappear if you keep them in the jar for too long. You can use wax sheets or aluminum foil to separate these cookies from others. For a little trick, place a slice of bread in an airtight container. The moisture of the bread will keep your cookies soft.

– Store it in the refrigerator

You can store it in the refrigerator for a longer storing. Moreover, if you freeze the cookies, they can last up to 3 months. Freezing freshly baked cookies will keep their taste, shape, and texture. So, you can enjoy them at any time. For best results, let cool your cookies completely. Then, freeze them immediately.

Before you store them in a refrigerator, make sure you wrap and protect the cookies from the air. This step will prevent them from mixing with other odors in the refrigerator.

You can treat your guests and families to this snack. Moreover, it doesn’t take a long time to reheat them. So, the taste of the cookies isn’t different with fresh cookies.

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