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The Ultimate Chewy Chocolate Chip Almond Cookies with Browned Butter

Three chewy chocolate chip almond cookies stacked, showing gooey melted chocolate filling and visible almond pieces.
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Make bakery style chocolate chip cookies that are thick, soft, and chewy, featuring the deep flavor of browned butter and crunchy toasted almonds.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup chopped or slivered almonds, lightly toasted
  • Flaky sea salt, for topping (optional)

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring often, until the butter foams, then subsides, and brown bits form at the bottom. The butter will smell nutty. Immediately pour the browned butter into a heatproof bowl and let it cool for 15 minutes.
  2. In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Fold in the semi-sweet chocolate chips, milk chocolate chips, and toasted almonds.
  5. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 24 hours, for best texture. Chilling prevents spreading.
  6. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  7. Scoop dough balls (about 3 tablespoons each) onto the prepared sheets, leaving 2 inches between them. If desired, press a few extra chocolate chips and a sprinkle of flaky sea salt onto the top of each dough ball.
  8. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Toasting the almonds before adding them deepens their flavor and improves their crunch in the final cookie. Spread them on a dry pan over medium heat and stir constantly for 3 to 5 minutes until fragrant.
  • For thicker cookies, use a cookie scoop and slightly underbake them. The residual heat will finish cooking them as they rest.
  • You can substitute almond flour for 1/2 cup of the all-purpose flour for a slightly different texture, but this recipe works best with all-purpose flour for chewiness.

Nutrition

Find it online: https://pureplatepath.com/chocolate-chip-almond-cookies/