Cookies with chocolate chips are likely the most well-known cookies on the planet. Chocolate-infused pockets that melt in a buttery dough simply cannot be beaten.
Chocolate chip cookies are available in various forms, such as thin and dense, soft and chewy. However, I prefer them with a crisp edge, a gooey center, and crunchy nuts that have been toasted inside. This provides a little extra crunch and also the nutty flavor.
Do you require an instructional video on how to bake Chocolate Chip Cookies? Perhaps not, unless you’re brand new to baking!
It’s an excellent opportunity to share a recipe with you and make something delicious for myself. In addition, everyone bakes cookies in their own way, which is why you may learn a new technique from me.
I love chocolate chip cookies; however, occasionally, I like giving the cookies a twist with pumpkin puree, and various spices or served with crunchy nuts.
To make the recipe I baked these chocolate chip cookies using the toasted almonds and almonds. They are tasty as it sounds!
Almonds and chocolate make great partners as are the delicate chocolate pieces look great with the small pieces of crunch that are toasty almond slices.
This recipe proves that each chocolate chip cookies is excellent! So let’s begin!
How to bake Chocolate-Cocoa Cookies with perfection
I bake quite a few choc chip cookie. From super fluffy and Gluten-free to playing with when I’m lacking ingredients I’m a total fan.
However, everyone enjoys their cookies in different ways. To get that soft and delicious center, I prefer to reduce cooking time. I begin my baking at a high temperature, and bake them in just 7-10 minutes.
After baking, I take these from my oven. At first, they might appear soft however, as they cool they’ll get firmer.
The best part about it is the high temperature that the cookie bakes will bake the center a little longer as they cool.
In this way, you’ll get a cookie that has crisp edges and a soft middle. If you prefer the firmness of these cookies, they are suitable to dip in milk; you can bake them for 10-12 minutes.
Are Chocolate Chips Mandatory?
You could think “Of course chocolate chips are mandatory in a chocolate chip cookie!”
But the fact is, they aren’t! The good news is that your chocolate doesn’t need to be from the chocolate chips that you buy from the shop, in any case.
As you will see in the images below, I simply used chocolate that I had chopped for this recipe since I didn’t possess any chocolate chips. In essence, I created my own chocolate chips that were irregular.
If you’re a novice to baking, I’ll clarify that there’s no distinction in chocolate chip and chocolate chopped! You can make use of any kind you like , or whatever you already have.
I like chopped chocolate because I can play with different chocolate pieces. It is also possible to do this using chocolate chips however, you’ll must purchase several packs.
But buying chocolate that has been chopped in the form of chips can be very convenient, and it’s all about what works for you.
What’s the reason to toast almonds?
There are some who worry about the possibility that the almonds may turn bitter and burn if they are toast after baking and baked, but I promise you there is nothing to worry about because the almonds have been coated with dough’s buttery texture.
Even if they pop from the cookie, the baking time isn’t long, and therefore it’s unlikely that they’ll burn. The idea is to toast almonds to release the oils within in addition making them more aromatic.
The Almonds: How To Toast them
The easiest way to toast almonds is to do it in a pan. To do this, you don’t require any oil. You can make use of an big dry pan.
Toasting the nuts to a crisp for about 3-4 mins over medium-high heat or until you get that delicious nutty taste. Keep an eye on them as they could be burned in the final minute of toasting.
After they have been toasted, transfer the almonds to an ice-cream maker. Allow them to cool prior to cutting, chopping, or crushing.
You are able to play around with the texture of your cookie at this point. Cut, chopped or crushed almonds will affect the texture of your cookie in different ways.
For even more crunch for more crunch, try chopped or crushed almonds and to create more of a smoother texture, try chopped.
Toasting Slivered vs Whole Almonds
They are, in fact, finely chopped almonds that are skinless. It’s not a problem using them and you can toast them too.
Because they’re thin, toast them for a less time. I’ve found that two minutes is adequate.
They can break easily, therefore use a rubber spatula instead of using a wooden spoon to stir them. They are less abrasive.
How to Create Chocolate Chip Cookies with Almonds
Toast the almonds in a dry pan for three minutes. Transfer them to the cutting board to cool. Cut them or chop them.
A mixing bowl beat butter together with sugar and salt.
Add the egg and vanilla. Beat until fluffy.
Mix the flour with the baking powder.
Stir until the dough is combined.
Add chopped chocolate pieces and almonds.
Cover the bowl with plastic foil and chill in the refrigerator for about 30 minutes.
Preheat the oven to 350 F.
Scoop the cookies out onto baking sheets covered by parchment. Press each cookie with a gentle pressure to smooth it. Place them by 2 inches.
The cookies are baked for seven minutes.
Cool cookies placed on wire racks before serving.
Chocolate Chip Cookies with Almonds
yield: 20 COOKIES Time to prepare: 15 minutes Cooking time: 10 Minutes Additional time: 30 minutes Total time: 55 Minutes
This slightly crunchier twist on the classic is the perfect chocolate chip cookie recipe.
- 1/2 cup of almonds whole
- 1 cup unsweetened butter
- 3/4 cup Brown Sugar
- A good amount of salt
- 1 tsp vanilla extract
- 1 egg
- 1/2 teaspoon baking powder
- 1 1/2 cup all-purpose flour
- 1/2 cup chocolate chopped or chocolate chips
- Toast the almonds in a dry pan for three minutes. Transfer them to the cutting board to cool. Cut or chop them.
- Mixing bowl beat butter, Salt and sugar.
- Add the egg and vanilla. Beat until fluffy.
- Mix in the chopped chocolate and almonds.
- Cover the bowl with plastic foil and chill until 30 mins.
- Pre-heat oven to 350 F.
- Scoop the cookies out onto baking sheets covered with parchment. Then press each cookie lightly to make it flat. Place them by 2 inches.
- Baking the cookie for seven minutes.
- Cool cookies placed on wire racks prior to serving.
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!