This is one of my older recipes, and over the years I’ve updated it a bit. The original Almond Chocolate Chunk Cookies called for toasting the almonds, but dry roasted almonds are pretty easy to find, so I’ve taken out the step of toasting the almonds.
In addition, rather than use sifted flour, I now skip the sifting and just use a slightly smaller volume amount. And I’ve also changed up the cereal. Corn Flakes are fine, but these can also be made with Crispix or Corn Chex.
And finally, I’ve added a variation — one which I think I like even better than the regular version. Instead of large cookies, I make the cookies about 1/3 the original size and bake them at a lower temperature for a longer time for crisp, thin, cookies.
Crispy Crunchy Almond Chocolate Chunk Cookies
- 8 tablespoons unsalted butter softened (114 grams)
- 1/2 cup firmly packed brown sugar 100 grams
- 1/2 cup granulated sugar 100 grams
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons lightly beaten egg doesn’t have to be precise (26 grams)
- 3/4 cup plus 2 tablespoons all-purpose flour 110 grams
- 2 tablespoons cornstarch
- 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 generous teaspoon salt
- 1/2 cup toasted almonds
- 1 cup Corn Flakes cereal or a heaping cup of Crispix
- 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.
- In a mixing bowl, using an electric mixer, beat the butter and both sugars until creamy. Beat in both extracts and the egg.
- In a separate bowl, thoroughly stir together flour, cornstarch, baking powder, baking soda and salt. Stir flour mixture into sugar mixture.
- Put almonds and cereal in a food processor and pulse until almonds are finely chopped and cereal is crushed. If you are using coconut, go ahead and add it as well.
- Dump almond/cereal mixture into cookie batter and stir until batter comes together.
- Shape dough into balls of about 1 1/4 inch and place on cookie sheets about 2 ½ inches apart. Press them down slightly. 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.