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    Chocolate Chip Almond Cookies - Soft and Crumbly

    Published: Feb 07, 2013 / 25 Comments

    3.9K shares
    • Facebook28
    Recipe Print

    Soft and Crumbly Chocolate Chip Almond Cookies - delicious chocolate chip cookies with ground toasted almonds. Crumbly, non-chewy, sand-like, somewhat shortbread-like (but not completely) texture.

    Soft and crumbly chocolate chip almond cookies

    There are many cookie recipes with chocolate chips out there, and here I am, adding yet another one to the pile. There is nothing original in this simple chocolate chip almond cookie recipe here, and my key ingredients are simplicity and being able to make them fast. This is the recipe I turn to a lot lately, every time I crave for chocolate chip cookies and don't want to spend more than 10 minutes on preparation.

    There are two things that make this recipe a little bit different from others: the resulting cookies are soft yet crumbly instead of chewy (I use colder butter that is not completely melted); and I use ground toasted almonds for additional flavor and texture.

    Soft and crumbly chocolate chip almond cookies

    After all Christmas cookie baking, I had a hard time switching to more chewy cookies, so I've applied a sort of shortbread approach to this recipe, using colder butter (yet without refrigerating or freezing the dough), plus I added ground almonds to the cookie dough. This allowed me to create a crumbly, non-chewy, sand-like, somewhat shortbread-like (but not completely) texture in these chocolate chip almond cookies that I really enjoy and so, it seems, does everybody else who tries this cookie.

    I don't melt the butter to liquid or to the consistency that's very soft, like you would do for a regular chewy cookie. I let the butter melt at room temperature for about an hour or so, just until it is soft enough to be used with the mixer, but still a bit hard that you really have to work your mixer to blend it with sugar to achieve creamy consistency.

    Soft and crumbly chocolate chip almond cookies

    While I really like toasted almonds, ground and added to the cookie dough, they are quite optional. Another lovely variation of this cookie is omitting toasted almonds and instead adding coarsely chopped walnuts to the cookie dough at the same time you would add chocolate chips.

    Soft and Crumbly Chocolate Chip Almond Cookies

    Grinding almonds in food processor:

    grinding almonds in food processor

    Ground almonds are mixed into the cookie dough:

    ground almonds are mixed into the cookie dough

    Cookie dough with ground almonds:

    cookie dough with ground almonds

    Mixing chocolate chips into cookie dough:

    mixing chocolate chips into cookie dough

    Chocolate chips are mixed into the cookie dough:

    chocolate chips are mixed into the cookie dough

    soft and crumbly chocolate chip almond cookies
    4.78 from 9 votes

    Soft and Crumbly Chocolate Chip Almond Cookies

    Soft and Crumbly Chocolate Chip Almond Cookies - delicious chocolate chip cookies with ground toasted almonds.  Crumbly, non-chewy, sand-like, somewhat shortbread-like (but not completely) texture.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 12 cookies
    Calories per serving 218 kcal
    Author: Julia

    Ingredients

    • ½ cup almonds
    • ½ cup unsalted butter (1 stick), room temperature
    • ½ cup brown sugar
    • ¼ teaspoon vanilla extract
    • 1 egg
    • ½ teaspoon baking powder
    • ⅛ teaspoon salt
    • 1 cup all-purpose flour
    • ½ cup chocolate chips

    Instructions 

    • Preheat oven to 350 F. Spread almonds on a cookie sheet and toast for about 10-15 minutes to desired toastedness. Let them cool completely.
    • In a food processor, grind toasted almonds until very finely ground, almost powder-like or very fine coarse-meal. Do not over-process, or you will end up with almond butter. Set aside.
    • In a large bowl, using mixer, blend butter with brown sugar until creamy. (Note: The butter should not be melted: I usually take a stick of butter out of refrigerator and keep it at room temperature for about an hour). Because your butter is somewhat soft but not too soft, you might have some chunks of butter flying away while using the mixer, but eventually everything will be creamy.
    • Add vanilla and an egg and continue beating until creamy again. Add finely ground almonds and mix to incorporate. Add baking powder, flour, and ⅛ teaspoon salt and beat on low speed for a minute, then on average speed for a couple of minutes until all dry ingredients are incorporated.
    • Using spatula, fold chocolate chips into cookie batter.
    • Place spoonfuls of cookie dough onto ungreased cookie sheet. Bake for about 15 minutes at 350 F. Mid-time through baking, I like to pull the cookie sheet out and flatten the cookies with the butter knife: because the dough is made with colder butter, they don’t spread out as much, and flattening them out just a bit helps their appearance. Don’t flatten them out too much, though. Remove from oven and let cookies cool. The best texture that I like is achieved when cookies are bright brown on the bottom and not browned on top (baking 15 minutes exactly at 350 F). If cookies are undercooked and the color on the bottom is too light brown, they will be too soft.

    Nutrition

    Nutrition Information
    Soft and Crumbly Chocolate Chip Almond Cookies
    Amount per Serving
    Calories
    218
    % Daily Value*
    Fat
     
    12
    g
    18
    %
    Saturated Fat
     
    6
    g
    38
    %
    Cholesterol
     
    35
    mg
    12
    %
    Sodium
     
    38
    mg
    2
    %
    Potassium
     
    87
    mg
    2
    %
    Carbohydrates
     
    23
    g
    8
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    13
    g
    14
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    275
    IU
    6
    %
    Calcium
     
    45
    mg
    5
    %
    Iron
     
    0.9
    mg
    5
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

    1. Dawn

      May 21, 2020 at 4:52 am

      Hi if I wanted to use ready ground almonds, what amount of powder almond should I use?

      Reply
      • Inga

        October 03, 2021 at 7:45 am

        These are are so delicious!!!! Light, crumbly, buttery and not too sweet.
        Thank you for this awesome recipe...this will be a fav at our house for sure.
        Simply yumm :)))

        I added a heaping teaspoon of creamy peanutbutter ( cause I love peanutbutter lol ) , but I am sure it is heavenly without.

        Reply
        • Julia

          October 04, 2021 at 1:49 pm

          Inga, I am so happy you tried these cookies and enjoyed them! I bet the addition of such a small amount of peanut butter added a nice subtle peanut butter flavor - sounds delish!

          Reply
    2. jacob

      August 26, 2019 at 1:53 pm

      VERY DELICIOUS

      Reply
      • Julia

        September 28, 2019 at 5:51 pm

        Thanks!

        Reply
    3. Kari

      June 24, 2018 at 9:50 am

      A beautiful and simple recipe! I've been looking for non-chewy cookie to suit my taste for quite a while and now I've found it! Been making these cookies all the time when in needof a cookie fix! Thanks so much!

      Reply
      • Julia

        July 16, 2018 at 7:05 pm

        So glad that you liked this recipe! Almonds and chocolate go so well together, don't they?

        Reply
    4. Charise

      January 04, 2014 at 2:54 pm

      Thank you for sharing this recipe, yummy. And makes a small enough amount.

      Reply
      • Julia

        January 06, 2014 at 2:47 pm

        Charise, you're welcome! I like small amounts of cookies because it's usually just for me and my husband and we like variety of cookies, so I usually don't make a whole bunch of the same type of cookie at a time. 🙂

        Reply
    5. Jan

      August 31, 2013 at 1:06 pm

      Howdy and Hello from Germany,
      How many cups are 1 Stick of Butter ?
      Here in Germany we have only Butter Packets with 250g (8Oz ?!) ,so i have to convert it to Cups ....

      best Jan

      Reply
      • Julia

        September 01, 2013 at 10:57 pm

        Jan, I just went to the refrigerator, got a stick of butter and it says on it:
        1 stick of butter = 113 grams.
        1 stick of butter also equals 1/2 cup (US cup). I am not sure if German cups are the same cups as in the US but now I am curious to find out! 🙂

        Reply
        • Jan

          September 02, 2013 at 5:55 am

          Hey Julia, Thank you for the fast response. I'm have a set of US Cups 😉
          because hier in germany we don't use normally cups for cooking or backing, we use a scale for it,but I bake and cook only to U.S. recipes, so I had to buy a set cups...
          best Jan

          Reply
          • Julia

            September 06, 2013 at 5:01 am

            Yes, that's what I thought - that in Europe people usually use a scale. But look how well equipped you are! 🙂 You have a set of US cups! 🙂

            Reply
    6. Jack

      April 26, 2013 at 4:30 pm

      I used chopped apples instead of chocolate chips

      Reply
    7. Anu

      February 14, 2013 at 4:44 pm

      Perfect cookies. Looks so tempting

      Reply
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