Salted Almond Chocolate Chip Cookies

Salted Almond Chocolate Chip Cookies | Butter Baking

Hello friends!

Salted Almond Chocolate Chip Cookies | Butter Baking

So I haven’t shared a cookie recipe around here for a while (shock, horror!).

I’ve been going tart-crazy. But I am a crazy cookie lover, and am always super keen to try out a new, promising recipe.

Salted Almond Chocolate Chip Cookies | Butter Baking

All types of chocolate chip cookies have been baked, photographed and blogged about over here, but none with almonds.

So when I saw this recipe, I was very curious.

Salted Almond Chocolate Chip Cookies | Butter Baking

I tried it out at work last week and it was instant love. LOVE, I tell you.

These cookies are soooo good people. You should bake these. And you should give them to your Valentine.

Salted Almond Chocolate Chip Cookies | Butter Baking

Actually scrap that, you should bake these, and you should eat them all yourself.

Salted Almond Chocolate Chip Cookies | Butter Baking

Now a little side note – the blog received a little makeover last week, when I had some spare time and felt impulsive (those of you who read this on your email or feed probably didn’t even notice).

It still has a little way to come, but feel free to let me know what you think! And I’m curious – what do you all prefer on a blog home page – full posts or summaries?

Salted Almond Chocolate Chip Cookies | Butter Baking

Enjoy the cookies! X

Salted Almond Chocolate Chip Cookies | Butter Baking

  • 250g unsalted butter, softened (2 sticks + 2 tbsp)
  • 1½ cups brown sugar (300g)
  • ¾ cup caster (superfine) sugar (150g)
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups + 2 tbsp plain flour (310g)
  • 1 tsp baking soda
  • 1 tsp sea salt
  • ½ kilo dark chocolate, chopped (1 pound)
  • 1 cup almonds, roasted and chopped (125g)
  • Sea salt, extra, for sprinkling (optional)
  1. Line a few trays with baking paper and set aside.
  2. Cream together the butter and sugars until light and fluffy.
  3. Meanwhile, whisk together the eggs and vanilla in a small bowl.
  4. Sift together the flour, baking soda and salt in a medium bowl.
  5. Alternately add the wet and dry ingredients to the creamed butter, beating until just incorporated.
  6. On a low speed, mix in the chocolate and nuts.
  7. Use a medium cookie scoop to scoop balls of dough onto the prepared trays, allowing room for spreading. Sprinkle each cookie lightly with sea salt (optional, but super delicious).
  8. Refrigerate or freeze the dough for at least an hour.
  9. When you're ready to bake, preheat the oven to 180 C (350 F).
  10. Bake for 12 - 15 minutes, until golden around the edges.
  11. Makes 30 cookies.
  12. Happy baking (and eating)!

Adapted from Sweet by Valerie Gordon.

24 Thoughts on “Salted Almond Chocolate Chip Cookies

  1. Audrey on January 24, 2014 at 7:19 pm said:

    Thanks Natasha, you’re awesome. I am so going to make these. And personally I prefer the full post on the home blog page!
    Cheers Audrey

  2. Wwow! Cookies are looking a-mazing. But for the blog, personaly i prefer summaries.
    p.s. Goin straight to the kitchen to make these, thanks for recipe:)

  3. Can’t wait to bake this ones! :)__

  4. Marilyn on January 25, 2014 at 6:17 am said:

    These cookies look so real I can almost small them! Can’t wait to try them
    Just wondering if there is a way you can make the recipes be printer friendly so we can just tap and get the recipe itself. Thanks so much. Really enjoy your recipes and enthusiasm

    • Hi! Happy you like the recipe :-) Marilyn on top the right hand corner of the recipe is a button that says “print”. That’s a tap-and-go way to print just the recipe :-)

  5. huntfortheverybest on January 25, 2014 at 11:23 am said:

    i love salt and chocolate. yum!

  6. These cookies look really tasty, and the blog is looking awesome after the makeover! I prefer the full blog post, too.

  7. So excited to try these! I’ve only put peanuts in cookies before but I’ll be using almonds too from now on- they look delicious! x

  8. Sharri Brandt on April 18, 2014 at 11:06 pm said:

    You are quite the baker. I think I gained a few pounds just looking at the pictures of everything. Thanks so much!!!!

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  11. Hi Natasha, I’ve made a few of your cookie recipes, but mine never turn out looking as good as yours. How do you get the ‘wrinkly’ effect on your cookies. I assumed it was from them rising and them falling when they cool, but mine don’t seem to relax upon cooling and I end up with a much thicker, puffier cookies. Any tips? Thanks :)

    • Hi Jane! I use a cookie scoop, which wrinkles them a little, and then yes, then settle after they’ve been baked. If yours stay thick and puffed, I’d say they’re over baked or your oven is too hot! Good luck :-)

  12. Hi. I was looking at the recipe and I noticed that the 2 cups and 2 tbs flour is equivalent to 310g? Is this correcy because my other recipes for cookies calling for 2 and 1/2 cups only converts to 312 grams. Doe this mean that your recipe calls for unsifted flour before measuring? Thanks.

    • Hi Myra! Americans tend to convert 1 cup of flour as 125g (so 2.5 cups would be 312), whereas Australian/European conversion takes 1 cup flour to 140 – 150g. If you just stick to the metric weight measurement when baking you’ll always be fine :-)

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