Almond Chocolate Chip Cookies – Two Peas & Their Pod

Quick Summary

Almond Chocolate Chip Cookies with Turbinado Sugar & Sea Salt- chewy chocolate chip cookies with chopped 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!

chocolate chip cookies with almonds and turbinado sugar on cooling rack with a small bowl of chocolate chunks.

Have you tried the dark chocolate almonds with sea salt and turbinado sugar from Trader Joe’s? They are SO good! If we have a container in the pantry, I can’t stay away.

The crunchy almonds are covered in dark chocolate, coarse turbinado sugar, and flaky sea salt. They are the perfect little treat.

I created a cookie inspired by my favorite almonds and these Almond Chocolate Chip Cookies with Turbinado Sugar and Sea Salt are EPIC! If you like the chocolate almonds, you will LOVE these cookies.

I am normally not a nuts in my cookies type of gal, but they work here! I LOVE the crunch with the dark chocolate puddles and hint of sea salt. Cookie heaven!

almond chocolate chip cookie ingredients measured out in small bowls.

All-Purpose Flour– fluffed, spooned, and leveled! Never pack flour when measuring.
Baking Soda & Baking Powder
Sea salt– for the dough and for sprinkling on the cookies.
Butter– unsalted butter at cool room temperature. You don’t want the butter too warm or the cookies will spread when baking.
Sugars– there are THREE types of sugar in this cookie recipe. Brown sugar, granulated sugar, and turbinado sugar. Turbinado sugar (also known as raw sugar) is coarse in texture and has a subtle caramel flavor. Look for it in the baking aisle. It gives the cookies a pleasant sugary crunch!
Eggs– use large eggs.
Vanilla Extract
Chocolate Chunks– I like to use chocolate chunks because the chunks melt, creating chocolate puddles. You can use chocolate chips instead of chunks, both are good.
Almonds– chop up the almonds before stirring into the dough. If you don’t care for almonds, I’m sure walnuts or pecans would be good too. Or you can leave them out, but they do add a nice crunch:)

almond chocolate chip cookie dough in mixing bowl with spatula.

How to Make Almond Chocolate Chip Cookies

(Scroll down for full recipe with ingredients and instructions)

Preheat the oven and line a baking sheet with parchment paper or a Silpat baking mat.
In a medium bowl, whisk together the dry ingredients.
In the bowl of a stand mixer (can use a hand 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.
With the mixer on low, add the eggs, one at a time, and mix until smooth. Beat in the vanilla extract.
Turn off the mixer and add the dry ingredients. Mix on low until just combined. Don’t over mix.
Stir in the chocolate chunks and almonds with a spatula.
Form the dough into cookie dough balls, about 2 tablespoons per cookie. Place onto the prepared baking sheet, about 2 inches apart.
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.
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.

almond chocolate chip cookie dough balls on baking sheet.

Chilling the Dough

You don’t have to chill the dough for this cookie recipe, you can bake them right away, but chilling the dough will intensify the flavors. You can chill cookie dough for up to 72 hours.

To chill, wrap the dough in plastic wrap and keep in the fridge. When ready to bake, preheat the oven and let the dough sit out on the counter for about 30 minutes. Scoop into balls and bake.
You can also scoop the dough balls and chill the balls. Store them in an airtight container in the fridge.

How to Store Baked Cookies

Let the cookies cool completely and then keep in an airtight container on the counter for up to 3 days. It’s best to keep them in a cool, dark, and dry spot in your kitchen.

To keep the cookies soft, you can store the cookies with a slice of bread. The bread will turn rock hard, but the cookies will stay super soft. Try it!

You can freeze cookie dough and baked cookies. Our freezer is always stocked!

To freeze cookie dough:

To freeze chocolate chip cookie dough, roll the cookie dough into balls and place on a baking sheet or tray.
Place in the freezer and freeze until the cookie dough balls are frozen, about 30 minutes. Remove from the freezer and place in a freezer bag or freezer container.
Freeze the cookie dough balls for up to 3 months.
When ready to bake, remove the cookie dough balls from the freezer and place on a baking sheet. You don’t need to defrost the cookie dough, just add a few minutes to the baking time.

To freeze baked cookies:

Let the cookies cool completely and then place in a freezer bag of freezer container.
Freeze for up to 3 months. You can eat the chocolate chip cookies frozen, trust me they are still good frozen, or defrost and then enjoy!

almond chocolate chip cookies on parchment paper with cup of chopped almonds and glass of milk.

Check out all of my cookie recipes HERE!

almond chocolate chip cookie broken in half with turbinado sugar on parchment paper.

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!

3 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt
1 cup unsalted butter, at cool room temperature
1 1/2 cups packed brown sugar
1/4 cup granulated sugar
1/4 cup turbinado sugar
2 large eggs
1 tablespoon pure vanilla
1 1/2 cups chocolate chunks
1 cup chopped almonds
Garnish: Turbinado sugar and flaky sea salt, for sprinkling on cookies

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

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.

Calories: 222kcal, Carbohydrates: 27g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 26mg, Sodium: 116mg, Potassium: 117mg, Fiber: 2g, Sugar: 16g, Vitamin A: 196IU, Calcium: 34mg, Iron: 1mg