30-Minute Salted Almond Chocolate Chunk Cookies
These tender cookies combine the rich flavors of butter, brown sugar, and vanilla with crunchy slivered almonds and decadent chocolate chunks. A sprinkle of coarse sea salt on top enhances the sweetness and adds a sophisticated finish. Perfect for afternoon treats, dessert platters, or gift-giving, these cookies offer an irresistible balance of textures and flavors that appeals to both kids and adults.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 ¼ cups all-purpose flouralmond flour1:2gluten-freegluten-free
cookies will be more dense and nutty
- 1 cup slivered or sliced almonds
- 1 cup chocolate chunkschocolate chips1:1
similar results
- coarse sea salt, for sprinkling on top
Instructions
- 1
Preheat oven to 350 degrees F and line a baking sheet with parchment paper
- 2
Beat together butter, brown sugar, and white sugar until light and fluffy with a mixer
- 3
Add the egg and beat for another 2 minutes
- 4
Add vanilla, kosher salt, and baking soda and beat until mixed
- 5
Add flour and beat until just combined
- 6
Fold in almonds and chocolate chunks
- 7
Using a spoon or medium kitchen scoop, drop balls of cookie dough on the prepared baking sheet
- 8
Bake for 10 minutes or until slightly browned along the edges
- 9
Sprinkle with sea salt
Tips
Use room temperature butter for easier creaming and better texture
Don't overbake - cookies should be slightly soft in center when removed
Let cookies cool on baking sheet for 2-3 minutes before transferring
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 1 day ahead and refrigerated, or portioned and frozen for up to 3 months
Serve at room temperature
Common Mistakes
Don't overmix after adding flour to avoid tough cookies
Don't skip the sea salt topping as it enhances the overall flavor
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze the cookie dough?
Yes, portion the dough into balls and freeze on a baking sheet, then transfer to bags. Bake directly from frozen, adding 1-2 extra minutes.
What if I don't have coarse sea salt?
Regular table salt works but use less as it's finer. Coarse salt provides better texture and visual appeal on top.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week, or freeze baked cookies for up to 3 months.