‘I think I have too many chocolate cookie recipes on my foodblog’ said nobody ever. So here is yet another, but ridiculously good addition to my chocolate cookie repetoire; almond dark chocolate chunk cookies!
These chocolate cookies are loaded with chocolate chips, topped with more chocolate chunks and sprinkled with a bit of sea salt. They are made with almond meal (half almond meal/ half almond flour) os they are grain free and over all these cookies are a lot healthier than the average chocolate chip cookie. But I had you at loaded with chocolate, right!? Let’s bake!
How I make these almond dark chocolate chunk cookies?
Before I start to explain the step by step way I make these, I need to tell you something. I have made these chocolate chip cookies with just almond meal and with half almond meal/half almond flour. Both ways are so good; with just almond meal, they are a bit chunkier, nuttier but moist on the inside. With half/half they are ‘sandier’ and turn crispier on the edges, but with a soft center. So you can go both ways. I have shared photos of both so you can see the difference. Ok, now how to make these babies..
mix wet ingredients
I start by mixing all the wet ingredients for these almond dark chocolate chunk cookies together in a large mixing bowl.
mix in all dry ingredients
I add the dry ingredients to the mixed wet ingredients. I make sure not over mix it. Once a dough has formed, I mix in the chocolate chips.
chill the dough
I know, not something you want to do when you are craving cookies, but believe me it is worth it. Resting and chilling the dough develops the flavor and makes for a more cohesive cookie dough. Chill for at least 1 hour, but I usually just make a big batch of dough the night before so I have on-hand dough ready in the fridge (or freezer!). Now, when you are craving chocolate chip cookies, you just preheat the oven and 10 minutes later you have fresh cookies!
bake the cookies
Using an ice cream scoop, I form cookies on a lined baking tray. Personally I like my almond chocolate cookies to be big, so I take a full scoop of dough! I make sure to leave enough space for the cookies to spread.
Now I gently press in a big chunk of dark chocolate in each cookie, before I slide the baking tray into the preheated oven. I bake them for a total of 10-12 minutes until the edges are golden brown, but the center still feel a bit soft.
pan banging
Pan what!? You might have read about pan banging on Instagram (@sarah_kieffer is the queen of pan banging!). To create crinkled chocolate chip cookies, I take the tray out of the oven at the halfway mark and bang the tray on the stovetop causing the cookies to flatten/spread and crinkle. It creates a crisp outer edge and a soft gooey center. So if you are a fan of big, flat cookies with super crispy edges, this is the way to go. If you love puffed up soft cookies, just bake these almond dark chocolate chunk cookies for the full 10-12 minutes and you will end up with delicious cookies as well.
let the cookies cool off
After taking the chocolate cookies out of the oven, I sprinkle them with a bit of coarse sea salt. Now I let my almond dark chocolate chunk cookies cool off for 5-7 minutes so they firm up a bit. Then they are ready to be served (warm)!
Another great chocolate chip cookie added to our recipes to choose from when we crave cookies + chocolate. Pretty excited about that. We truly hope you dig them too! They are
crunchy – chunky – loaded with dark chocolate – full of wholesome ingredients – & so delicious
And if you love chocolate cookies as much as we do, you will love these brownie cookies, chocolate chip cookies, chocolate covered mini gingerbread cookies, almonds and oats chocolate chip cookies or no bake chocolate chip cookie dough bites as well.
Almond dark chocolate chunk cookies
Equipment
- Cookie scoop (optional; you can use a spoon instead)
Ingredients
- 1 egg (or 1 batch of flax egg*)
- 120 gr almond butter (or other nut butter of choice)(=approx. ½ cup)
- 120 gr maple syrup (approx. 6 tbsp)
- 2 tsp pure vanilla extract
- 150 gr almond meal (approx. 1¾ cup)(or use 75 gr almond meal and 75 gr almond flour)
- ½ tsp baking soda
- ¾ tsp sea salt
- 175 gr dark chocolate chips (approx. 1 cup)
- 75 gr coconut oil (approx. ⅓ cup)
- 90 gr dark chocolate (chopped in large chunks)(approx. ½ cup)(or use dark chocolate chips)
- a pinch coarse sea salt (optional, but highly recommended)
Instructions
- Start by mixing all the wet ingredients in a large mixing bowl.
- Add the dry ingredients to the mixed wet ingredients. Once a dough has formed, mix in the chocolate chips.
- Chill the dough for at least 1 hour (1-24 hours).
- Preheat the oven to 350F/ 175C and line a cookie sheet with parchment paper.
- Form cookies, using an ice cream scoop or a spoon, on a lined baking tray. Make sure to leave enough space for the cookies to spread.
- Now gently press in a big chunk of dark chocolate in each cookie, before sliding the baking tray into the preheated oven. Bake them for a total of 10-12 minutes until the edges are golden brown, but the center still feel a bit soft.
Optional: pan banging
- To create crinkled, crispier-edged cookies, take the tray out of the oven at the halfway mark and bang the tray a few times before quickly sliding them back into the oven.So if you are a fan of big, flat cookies with super crispy edges, this is the way to go. If you love puffed up soft cookies, just bake these almond dark chocolate chunk cookies for the full 10-12 minutes and you will end up with deliciously soft cookies.
- After taking the cookies out of the oven, sprinkle them with a bit of coarse sea salt. Let them cool off for 5-7 minutes so they can firm up a bit. Now they are ready to be served (warm).
Notes
DID YOU MAKE THIS RECIPE?
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