Almond Chocolate Chip Cookies with Turbinado Sugar & Sea Salt
Recipe from Two Peas and Their Pod
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!
Servings: 32 cookies
Calories: 222kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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