Salted Dark Chocolate & Almond Cookies
User Reviews
5
8 reviews
Excellent
Salted Dark Chocolate & Almond Cookies
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These Salted Dark Chocolate Chunk & Almond Cookies are thick, chewy, flavorful and possibly a little addicting... Using the best combination of ingredients for the most amazing texture and flavor, plus no chilling required!
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Ingredients
- 1 cup whole wheat flour white
- 1 cup all-purpose flour unbleached
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter 1 stick, softened
- 1/4 cup coconut oil softened
- 3/4 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 1 egg room temperature, large
- 1 tsp vanilla extract
- 1/2 tsp almond extract optional
- 2/3 cup almonds chopped
- 1 3.5 oz dark chocolate chopped (I used this, bar
- sea salt coarse, for sprinkling
Instructions
- Preheat oven to 350ºF, line two large baking sheets with parchment paper, set aside.
- In a medium bowl add both flours, baking soda, and salt. Whisk together until combined, set aside.
- In a large bowl using hand mixer or paddle attachment of stand mixer, cream together butter, coconut oil, and sugars, until light and fluffy, about 1-2 minutes. Add in egg, vanilla extract, and almond extract until combined.
- Add in dry ingredients slowly, on low-medium speed until dough comes together. Using large wooden spoon, stir in chopped almonds and dark chocolate chunks.
- Using large cookie scoop (or rounded tablespoon) scoop dough balls and place on prepared cookie sheets, leaving about 3-4 inches of room between. --I like to space my cookie dough in alternating rows of 2 and 3, to make sure there is enough room for the cookies to spread a little.
- Sprinkle cookie dough with coarse sea salt and bake for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely, adding more salt if you wish.--To keep cookies soft, don't bake longer than 10 minutes. Even if they look a little underdone, they will set upon cooling. If you prefer a crispier cookie, bake an extra 1-2 minutes.
Equipments used:
Notes
- *You may use all whole wheat white flour, instead of mixing the two flours, however your cookies will be slightly more bread-like in texture. You can also use just all-purpose, just add 2 more tablespoons of flour if going this route.
- *You may use all butter instead of coconut oil, the texture of the cookies will only change slightly. I do NOT recommend using all coconut oil however. The cookies will likely turn out greasy and not hold up.
- Cookies will keep fresh about 5 days in airtight container. Baked cookies may also be stored in the freezer, tightly wrapped and stored in airtight container, about 1-3 months. Thaw at room temperature.
- Nutrition information approximate
Nutrition Information
Show Details
Serving
1cookie
Calories
164kcal
(8%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Cholesterol
18mg
(6%)
Sodium
105mg
(4%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 164kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 18mg | 6% |
| Sodium | 105mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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