Almond Joy Chocolate Chip Cookies

Name: Almond Joy Chocolate Chip Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 48 Cookies
Ingredients: 1 1 cup salted butter; 1 ¼ 1 ¼ cup light or dark brown sugar; 1 ¼ 1 ¼ cup granulated sugar; 4 4 large eggs; 2 2 teaspoons vanilla extract; 4 ¼ 4 ¼ cups all-purpose flour (see note); 1 1 teaspoon baking powder; 1 1 teaspoon baking soda; ¾ ¾ teaspoon salt; 3 3 cups semisweet or bittersweet chocolate chips; 3 3 cups shredded coconut (sweetened or unsweetened); 2 2 cups chopped almonds (toast them for even yummier flavor!)

User Reviews

4.7

84 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
48 Cookies
Course
Dessert
Cuisine
American

Almond Joy Chocolate Chip Cookies

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

1 1 cup salted butter softened to room temperature
1 ¼ 1 ¼ cup light or dark brown sugar
1 ¼ 1 ¼ cup granulated sugar
4 4 large eggs
2 2 teaspoons vanilla extract
4 ¼ 4 ¼ cups all-purpose flour (see note)
1 1 teaspoon baking powder
1 1 teaspoon baking soda
¾ ¾ teaspoon salt
3 3 cups semisweet or bittersweet chocolate chips
3 3 cups shredded coconut (sweetened or unsweetened)
2 2 cups chopped almonds (toast them for even yummier flavor!)

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Instructions

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper, silpat liners or lightly grease with cooking spray. Set aside.
In a large bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat together the butter, brown sugar and granulated sugar until smooth, 1-2 minutes. Add the eggs and vanilla and beat until the mixture is very light in color, 2-3 minutes.
Add the flour, baking powder, baking soda, and salt. Mix on low speed until just combined (it's ok if there are dry streaks remaining).
Stir in the chocolate chips, coconut, and almonds by hand until combined.
Drop by rounded tablespoonfuls (I use a #40 cookie scoop which is about 2 tablespoons) onto the prepared baking sheets, spacing the cookies a couple inches apart.
Bake for 10-12 minutes. Remove the cookies to a wire rack to cool completely.

Notes

Flour: I like these cookies just ever so slightly puffy. If you want them a bit flatter, cut the flour down to 4 cups instead of 4 1/4 cups.
Freezable: just like most drop cookies, these babies freeze great (baked or unbaked).

Nutrition Information

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Serving 1 Cookie Calories 279kcal (14%) Carbohydrates 29g (10%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 8g (40%) Cholesterol 24mg (8%) Sodium 112mg (5%) Fiber 3g (12%) Sugar 16g (32%)