Almond Joy Chocolate Chip Cookies
User Reviews
4.7
Almond Joy Chocolate Chip Cookies
Description
The Almond Joy Chocolate Chip Cookies recipe blends creamed butter and sugars with eggs and vanilla, then incorporates all-purpose flour, baking powder, baking soda, and salt for a sturdy cookie base. Into this dough go semisweet chocolate chips, shredded coconut, and chopped almonds, toasted beforehand for added flavor. Baking the dough scoops at 350°F results in cookies that are slightly puffy with chewy centers.
The coconut and almonds give these cookies a nutty, tropical character that complements the chocolate chips. The brown sugars add moisture and a subtle caramel note, balancing sweetness and richness. This recipe produces a generous batch suitable for sharing or freezing.
For flatter cookies, the flour amount can be slightly reduced. Both baked and unbaked dough freeze well, making these easy to prepare ahead or keep for later enjoyment.
Ingredients
- 1 cup butter softened to room temperature, salted
- 1 ¼ cup light brown sugar or dark brown sugar
- 1 ¼ cup granulated sugar
- 4 egg large
- 2 teaspoons vanilla extract
- 4 ¼ cups all-purpose flour see note
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 3 cups semisweet chocolate chips or bittersweet chocolate chips
- 3 cups coconut shredded, sweetened or unsweetened
- 2 cups almonds chopped, toasting recommended
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
- Reducing flour to 4 cups produces a flatter cookie if preferred.
- These cookies freeze well, either baked or unbaked, for convenient storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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