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5.0 from 12 votes

Salted Dark Chocolate & Almond Cookies

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 24
Calories: 164 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup whole wheat white flour
  • 1 cup unbleached all-purpose flour*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup 1 stick unsalted butter, softened
  • 1/4 cup coconut oil softened
  • 3/4 cup dark brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract optional
  • 2/3 cup almonds chopped
  • 1 3.5 oz bar dark chocolate chopped (I used this)
  • coarse sea salt for sprinkling

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF, line two large baking sheets with parchment paper, set aside.
  2. In a medium bowl add both flours, baking soda, and salt. Whisk together until combined, set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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

Serving 1cookie Calories 164kcal (8%) Carbohydrates 19g (6%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Cholesterol 18mg (6%) Sodium 105mg (4%) Fiber 1g (4%) Sugar 10g (20%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 164

% 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.