almond chocolate chunk cookies

One of the best life lessons I’ve learned is that you can win pretty much anyone over with freshly baked cookies. Whenever I need to make a good impression, or apologize, or cheer someone up, cookies are my first line of defense. I’m still getting to know everyone at my new job, and I figured bringing some awesome cookies to my meeting yesterday afternoon might help build some friendships. Turns out I was right! These almond chocolate chunk cookies are ah-mazing! They’re huge (like, 3 inches across or so) but still soft and chewy on the inside. The chocolate chunks turn into melty pockets of heaven, and the chopped almonds add a lovely dimension to the texture. The little hint of almond flavor is a fun addition too!

As far as the chocolate chunks, I chopped up some of this giant chocolate bar that I found at Trader Joe’s (for only $4.99! Best deal ever!), but feel free to use whatever floats your boat. Hershey’s bars, chocolate chips, baking bars… it’s all good!

Almond Chocolate Chunk Cookies
adapted from How Sweet Eats

12 tablespoons butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 – 1 1/2 cups chocolate chunks
1/2 cup chopped almonds

Preheat oven to 325. In a large mixing bowl or the bowl of a stand mixer, combine butter and sugars and mix until combined. Add egg and egg yolk, vanilla, and almond extract, and mix until combined. Add flour, baking soda, and salt, and mix until just combined (be careful not to over mix). By hand, mix in chocolate chunks and chopped almonds. Divide dough into eighteen large balls. Pull each ball into two pieces using your hands. Place one half, rough side down, on a lightly greased baking sheet, then place the other half, rough side up, on top of the first half. Bake 12-15 minutes, or until very lightly browned around the edges. The middles of the cookies should still be soft. Let cool on baking sheet for 5-10 minutes, then remove to cooling rack. Enjoy!