Almond Chocolate Chip Cookies
A variant of Chocolate Chip Cookies — The reference chocolate-chip dough with its authored almond addition.
Contains gluten, dairy, egg, tree nut · sometimes contains soy — check the label
Restrictions
Containsgluten · dairy · egg · tree nutIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelsoy (chocolate chips)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
VegetarianPescatarianNo porkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 115 g | butter (unsalted, softened to 65°F) |
| 100 g | brown sugar (packed) |
| 50 g | sugar (granulated) |
| 1 unit | egg (room temperature) |
| 1 ½ tsp | vanilla (extract) |
| 160 g | flour (all-purpose, spooned and leveled) |
| ½ tsp | baking soda |
| ½ tsp | salt |
| 150 g | chocolate chips (semisweet) |
| 50 g | almonds (toasted, chopped) |
Optional
Not counted above. The dish works without them.
| 1 pinch | salt (flaky, for finishing) |
Steps
- mix4 minmedium speed, butter at cool room temperaturebutter + brown sugar + granulated sugar, until visibly paler and increased in volume — the sugar crystals are cutting air pockets into the fat, and those pockets are the only leavening that matters before the soda kicks in. Butter warmer than about 68°F is too slack to hold them and the cookies spread flat.
- mix1 minmedium speed+ egg + vanilla, beating until the mixture looks glossy and unified rather than curdled — a cold egg breaks the emulsion and the fat weeps out during baking
- fold2 minlow speed or by hand, just combined+ flour + baking soda + salt, stopping the moment no dry streaks remain. Every extra turn develops gluten, and gluten in a cookie reads as tough and cracker-like rather than tender.
- fold1 minby hand+ chocolate chips + almonds, distributing without further working the dough Use the listed toasted chopped almonds together with the chocolate chips for this version.
- rest30 mincovered, refrigeratedthe dough, so the flour fully hydrates and the butter re-firms — cold fat melts later in the oven, which means the cookie sets its edges before the center collapses. Longer is better: up to 72 hours deepens the flavor as enzymes break starch into sugars.
- bake11 min350°F, upper-middle rack, parchmentscoop 40 g mounds two inches apart and bake until the edges are set and browned but the centers still look underdone and puffed — they finish cooking on the hot sheet, and a cookie baked until the center looks done is already dry by the time it cools
- rest10 minon the sheet, then a rackthe cookies, undisturbed, while the molten sugar sets into structure — moved too early they tear apart