Milk Chocolate Almond Cookies
Soft, chewy, and utterly irresistible, these Milk Chocolate Almond Cookies are a delightful treat that marries the creamy sweetness of milk chocolate with the satisfying crunch of toasted almonds. Perfectly golden on the edges and slightly gooey in the center, these cookies are a testament to indulgence and balance. With just 15 minutes of prep time, they're a quick and easy way to satisfy your sweet tooth, making them ideal for busy weeknights or unexpected gatherings. A hint of vanilla elevates their flavor, while the combination of granulated and brown sugar ensures every bite is melt-in-your-mouth perfection. Whether you’re baking for a holiday party or simply treating yourself, these cookies are guaranteed to impress. Don't forget to store the extras (if there are any!) in an airtight container for a snack that tastes just as fresh the next day.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams granulated sugar
- 100 grams brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 300 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 200 grams milk chocolate, chopped into chunks
- 100 grams toasted almonds, roughly chopped
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, use a hand or stand mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the milk chocolate chunks and toasted almonds with a spatula.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked. The cookies will continue to firm up as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 15.1 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
