Crispy Crunchy Almond Chocolate Chunk Cookies

Today’s cookie is quite different from the soft and gooey chocolate chip cookies we’ve been talking about lately. It’s hard and crunchy and the texture stands up to the big chunks of chopped natural almonds which I “toast” in the microwave. You can toast them any way you like or, if you can find them, use the pre-roasted, unsalted. However, the microwave is a great tool for toasting small amounts of nuts.

I’ve been using Corn Flakes for crunch, but I think Wheaties might work well too. The coconut is optional, but if you use it, I recommend unsweetened because the cookies don’t need any more sweetness. I’ve tried both types of coconut.

And finally, I’ve been using different types of flavored chocolate. The cookies in this picture have a chopped up Endangered Species Dark Chocolate Orange Bar, but you can use any flavor chocolate or just chips. The end result should be a crispy-edged, extra crunchy cookie which holds up well. Maybe it’s the lack of egg. Oh, and I apologize in advance for the weird egg measurement. That’s about half an egg, so you can save the other half for something else.

Crunchy Almond Cookies

Crispy Crunchy Almond Chocolate Chunk Cookies

1/2 cup whole almonds, unsalted
8 tablespoons unsalted butter, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 tablespoons lightly beaten egg (doesn’t have to be precise)
1 cup all purpose, fluffed up and very lightly spooned and swept (4 1/4 oz)
2 tablespoons cornstarch
1/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 generous teaspoon salt
1 cups Corn Flakes cereal
6 oz dark chocolate, cut into chunks or 1 cup bittersweet chips
2/3 cup loosely packed shredded sweetened coconut (optional)

Preheat oven to 350 degrees F.

Place almonds on a paper towel and microwave on high for 2 minutes, stopping halfway through the shuffle them around. Allow them to cool. Alternatively, you may toast them in the oven.**
In a mixing bowl, using high speed of electric mixer, cream butter, both sugars, both extracts and the
1 ½ tablespoons egg.

In a separate bowl, thoroughly stir together flour, cornstarch, baking powder, baking soda and salt. Stir flour mixture into sugar mixture.

Transfer cooled almonds and coconut (if using) to a food processor and pulse until almonds are finely chopped. Add Corn Flakes and pulse 5 more times to crush cereal – don’t pulverize it, just break the flakes a bit.

Dump almond/cereal mixture into cookie batter and stir until batter comes together. It should be pretty dry.

Shape dough into balls of about 1 1/4 inch and place on cookie sheets about 2 ½ inches apart. Bake one sheet at a time on center rack for 13-15 minutes. Let cool for about 3 minutes on cookie sheet, then transfer to wire rack to cool.

Makes about 18 cookies.
** To toast almonds in oven, lay flat on a cookie sheet and bake at 350 for 8 minutes or until almonds start to crack.

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Comments

  1. says

    I think you could use apple sauce or maybe flax/water for the egg. I’m not sure if they’d still be as crispy with something like vegan margarine, but you could try with trans-fat free shortening.

  2. Sue says

    It seems like it’s been a long time since I’ve made a crispy cookie. I should make these so I remember the difference between a crispy cookie and an overbaked dried out cookie!

    A few days ago I made your Easy and Good Oatmeal Raisin Cookies. http://www.cookiemadness.net/?cat=78
    They were by far the best oatmeal raisin cookies I’ve ever made or eaten. Today out of the blue, my 18 year old son said “those oatmeal raisin cookies you made were INCREDIBLE!”

    Prior to this, the words incredible, and oatmeal raisin cookie have never been uttered in the same sentence at our house!

    Thanks!

  3. says

    These sound great. No matter how nice soft and chewy cookies are, sometimes a crisp and crunchy cookie is whats called for.
    Added to my ‘to make’ pile

  4. Jean says

    FANTASTIC.
    I just made them. :D Although I think 1/4 teaspoon almond extract is a bit much, because that’s mostly what the cookies smell like. I prefer cookies that smell chocolatey :D

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