Almond Chocolate Chip Cookies with Turbinado Sugar & Sea Salt
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
32 cookies
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Calories
222 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Almond Chocolate Chip Cookies with Turbinado Sugar & Sea Salt
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Chewy chocolate chip cookies with almonds, coarse turbinado sugar, melty chocolate puddles, and flaky sea salt. If you like Trader Joe's dark chocolate almonds with sea salt and turbinado sugar, you will LOVE these cookies!
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Ingredients
- 3 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt sea salt
- 1 cup unsalted butter at cool room temperature
- 1 1/2 cups brown sugar packed
- 1/4 cup granulated sugar
- 1/4 cup turbinado sugar
- 2 egg large
- 1 tablespoon vanilla extract pure
- 1 1/2 cups chocolate chunks
- 1 cup almonds chopped
- turbinado sugar for sprinkling on cookies, for garnish, flaky
- sea salt for sprinkling on cookies, for garnish, flaky
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a Silpat baking mat.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy. Scrape down the side of the bowl with a spatula as necessary.
- With the mixer on low, add the eggs, one at a time, and mix until smooth. Beat in the vanilla extract.
- Turn off the mixer and add the dry ingredients. Mix on low until just combined. Don’t over mix.
- Stir in the chocolate chunks and almonds with a spatula.
- Form the dough into cookie dough balls, about 2 tablespoons per cookie. Place onto the prepared baking sheet, about 2 inches apart.
- Bake for 10 to 14 minutes or until the cookies are golden brown around the edges, but still soft in the center. Don't over bake. The cookies will set up as they cool.
- Sprinkle the warm cookies with a little turbinado sugar and flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Notes
- You don't have to chill the dough, but you can chill it (well wrapped or in an airtight container) for up to 72 hours.
- Store cookies in an airtight container on the counter for up to 3 days.
- You can freeze the baked cookies for up to 3 months. You can also freeze cookie dough balls for up to 3 months.
Nutrition Information
Show Details
Calories
222kcal
(11%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
26mg
(9%)
Sodium
116mg
(5%)
Potassium
117mg
(2%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
196IU
(4%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 116mg | 5% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 196IU | 4% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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