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Almond Chocolate Chip Cookies with Turbinado Sugar & Sea Salt
4.7 from 18 votes

Almond Chocolate Chip Cookies with Turbinado Sugar & Sea Salt

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 32 cookies
Calories: 222 kcal
Course: Dessert, Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a Silpat baking mat.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. 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.
  4. With the mixer on low, add the eggs, one at a time, and mix until smooth. Beat in the vanilla extract.
  5. Turn off the mixer and add the dry ingredients. Mix on low until just combined. Don’t over mix.
  6. Stir in the chocolate chunks and almonds with a spatula.
  7. Form the dough into cookie dough balls, about 2 tablespoons per cookie. Place onto the prepared baking sheet, about 2 inches apart.
  8. 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.
  9. 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

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: 32 cookies

Amount Per Serving

Calories 222

% 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.