Name: Recipe "Almond Chocolate Chip Cookies with Turbinado Sugar & Sea Salt"
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 cup all-purpose flour (spooned and leveled); 1 tsp baking soda; 0.5 tsp baking powder; 1 tsp sea salt; 1 cup unsalted butter (at cool room temperature); 1.5 cup packed brown sugar; 0.25 cup granulated sugar; 0.25 cup turbinado sugar; 2 large eggs; 1 tbsp pure vanilla; 1.5 cup chocolate chunks; 1 cup almonds (chopped); turbinado sugar and flaky sea salt (for sprinkling on cookies)

Another reason to love Dessert: Dorie’s World Peace Cookies or Deep Dish Chocolate Truffle Cookies.

How These Almond Chocolate Chip Cookies Got Their Crunch

Have you tried Trader Joe’s dark chocolate almonds with sea salt and turbinado sugar? They are so addictive that I turned them into a cookie. These almond chocolate chip cookies capture that same combination: crunchy almonds, melty dark chocolate puddles, a coarse sugar crunch, and a pinch of flaky salt. The result is a chewy chocolate chip cookie with texture in every bite.

3 Reasons You’ll Love These Almond Chocolate Chip Cookies

The triple-sugar blend (brown, granulated, turbinado) gives deep caramel flavor and a sugary crunch.
Chopped almonds add a satisfying crunch against the soft, chewy cookie and melty chocolate.
Flaky sea salt on top balances the sweetness and makes each bite pop.

Key Ingredients for Almond Chocolate Chip Cookies

Turbinado sugar, This coarse raw sugar gives the cookies a subtle caramel flavor and a pleasant crunch. Look for it in the baking aisle. You can substitute demerara sugar or even coarse granulated sugar if needed.
Chocolate chunks, I prefer chunks over chips because they melt into big puddles of chocolate in every cookie. Use a good-quality dark or semisweet chocolate.
Almonds, Chopped almonds add a nutty crunch. Toasted almonds would be even more flavorful, but the recipe doesn’t call for toasting. If you don’t have almonds, walnuts or pecans work too.

Kitchen Tools for Almond Chocolate Chip Cookies

Stand mixer with paddle attachment (or hand mixer and a large bowl)
Baking sheets, rimmed or flat
Parchment paper or silicone baking mat (Silpat)
Cooling rack
Cookie scoop, 2-tablespoon size for evenly sized cookies

Tips for Chewy Almond Chocolate Chip Cookies

Use butter that is cool to the touch, not overly soft. If it’s too warm, the cookies will spread into thin discs. When adding the dry ingredients, mix only until they disappear, overmixing develops gluten and makes cookies tough. Bake just until the edges are golden and the centers still look soft and puffy. They will set up as they cool on the baking sheet. For deeper flavor, chill the dough for up to 72 hours. Let it sit at room temperature for 30 minutes before scooping.

Easy Variations for Almond Chocolate Chip Cookies

You can easily adapt these cookies to your taste. Swap the almonds for toasted walnuts or pecans for a different nutty crunch. If you prefer uniform chocolate distribution, use chocolate chips instead of chunks. For a double-chocolate version, add 1/4 cup of unsweetened cocoa powder to the flour mixture and increase the butter by 2 tablespoons to maintain moisture. Omit the nuts entirely for a classic chewy chocolate chip cookie with a crunchy sugar and salt topping.

How to Serve Almond Chocolate Chip Cookies

These cookies are fantastic on their own, but they pair beautifully with a cold glass of milk, a hot cup of coffee, or a scoop of vanilla ice cream. For a dessert platter, serve them alongside fresh berries and a drizzle of caramel sauce. The salty-sweet flavor also works well with a dark roast espresso.

How to Store Almond Chocolate Chip Cookies

Let the cookies cool completely, then transfer them to an airtight container. Store at room temperature in a cool, dark, dry spot for up to 3 days. To keep them extra soft, add a slice of bread to the container. The bread will harden, but the cookies will stay tender.

To freeze the dough, roll it into 2-tablespoon balls and arrange them on a baking sheet. Freeze until solid, about 30 minutes, then transfer to a freezer bag. The dough will keep for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time. To freeze baked cookies, cool them completely, then place in a freezer bag. Freeze for up to 3 months. You can eat them frozen or thaw at room temperature.

How to Rewarm Almond Chocolate Chip Cookies

To bring back that just-baked warmth, place a cookie on a baking sheet in a 300°F oven for 3 to 4 minutes. You can also microwave it for 10 to 15 seconds, but the texture will be softer. For a crispier edge, use the oven method.

Frequently Asked Questions About Almond Chocolate Chip Cookies

Can I use salted butter instead of unsalted?

Yes, you can substitute salted butter. Just reduce the added salt in the dough to 1/2 teaspoon to avoid over-seasoning.

Can I toast the almonds before adding them?

Absolutely. Toasting at 350°F for 5 to 7 minutes brings out a deeper nutty flavor. Let them cool completely before chopping and stirring into the dough.

What can I use if I don’t have turbinado sugar?

Demerara sugar is the closest substitute. You can also use coarse raw sugar or even granulated sugar in a pinch, but you will miss the distinct crunch.

Can I make these cookies gluten-free?

Yes, try a 1-to-1 gluten-free flour blend. Add 1/4 teaspoon of xanthan gum if your blend doesn’t already include it. The texture may be slightly less chewy but still delicious.

Can I double the recipe?

Yes, this recipe doubles easily. Just be sure not to overcrowd the mixer bowl when creaming the butter and sugars. Bake in batches and store any extra dough in the fridge or freezer.

Recipe

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!

mediumVegetarian

10 min

Prep Time

10 min

Cook Time

20 min

Total Time

Servings

Dessert

Course

American

Cuisine

327 kcal

Calories

Ingredients

Servings

3 cup all-purpose flour, spooned and leveled
1 tsp baking soda
0.5 tsp baking powder
1 tsp sea salt
1 cup unsalted butter, at cool room temperature
1.5 cup packed brown sugar
0.25 cup granulated sugar

0.25 cup turbinado sugar
2 large eggs
1 tbsp pure vanilla
1.5 cup chocolate chunks
1 cup almonds, chopped
turbinado sugar and flaky sea salt, for sprinkling on cookies

Instructions

1
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a Silpat baking mat.
2
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

3
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.
4
With the mixer on low, add the eggs, one at a time

Nutrition (per serving)

327kcal

Calorie breakdown

Protein4%13 kcal

Fat50%164 kcal

Carbohydrates46%153 kcal

How this was calculated — 13 of 13 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2635 kcal

baking sodaLeavening agents, baking soda0 kcal

baking powderLeavening agents, baking powder, low-sodium2 kcal

sea saltSalt, table0 kcal

unsalted butterButter, salted1721 kcal

packed brown sugarSugars, brown1368 kcal

granulated sugarSugars, granulated231 kcal

turbinado sugarSugar, turbinado239 kcal

large eggsEgg, whole, raw, fresh3 kcal

pure vanillaVanilla extract43 kcal

chocolate chunksChocolate, dark, 60-69% cacao solids2084 kcal

almondsOil, almond2122 kcal

turbinado sugar and flaky sea saltSalt, table0 kcal

Serving size ≈ 65 g · 32 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Oven Baked, vegetarian

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