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Pasta Chicken

Chocolate Chip Almond Cookies – Soft and Crumbly

Published: Feb 07, 2013 | 23 Comments

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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

4.67 from 3 votes
soft and crumbly chocolate chip almond cookies
Print
Soft and Crumbly Chocolate Chip Almond Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

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.

Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 218 kcal
Author: Julia
Ingredients
  • 1/2 cup almonds
  • 1/2 cup unsalted butter (1 stick), room temperature
  • 1/2 cup brown sugar
  • 1/4 teaspoon vanilla extract
  • 1 egg
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 cup chocolate chips
Instructions
  1. 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.

  2. 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.

  3. 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.

  4. Add vanilla and an egg and continue beating until creamy again. Add finely ground almonds and mix to incorporate. Add baking powder, flour, and 1/8 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.

  5. Using spatula, fold chocolate chips into cookie batter.

  6. 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 Facts
Soft and Crumbly Chocolate Chip Almond Cookies
Amount Per Serving
Calories 218 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 35mg12%
Sodium 38mg2%
Potassium 87mg2%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 275IU6%
Calcium 45mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Almonds, Baking, Chocolate, Chocolate chips, Cookies, Dessert, Nuts, Recipe Published: Feb 07, 2013 23 Comments

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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
  2. jacob

    Aug 26, 2019 at 1:53 pm

    VERY DELICIOUS

    Reply
    • Julia

      Sep 28, 2019 at 5:51 pm

      Thanks!

      Reply
  3. Kari

    Jun 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

      Jul 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

    Jan 04, 2014 at 2:54 pm

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

    Reply
    • Julia

      Jan 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. πŸ™‚

      Reply
  5. Jan

    Aug 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

      Sep 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! πŸ™‚

      Reply
      • Jan

        Sep 02, 2013 at 5:55 am

        Hey Julia, Thank you for the fast response. I’m have a set of US Cups πŸ˜‰
        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

          Sep 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! πŸ™‚ You have a set of US cups! πŸ™‚

          Reply
  6. Jack

    Apr 26, 2013 at 4:30 pm

    I used chopped apples instead of chocolate chips

    Reply
  7. Anu

    Feb 14, 2013 at 4:44 pm

    Perfect cookies. Looks so tempting

    Reply
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