A delicious combo of coconut, almonds and chocolate chunks make these Almond Joy Chocolate Chip Cookies hard to resist!
Updated: This post was first published here at the BHK in February 2015. I decided it was worthy of a reshare, so I’ve added some new photos and notes to the post below.
Happy Monday morning friends! How was your weekend??
Just in case you’re not thrilled that it’s Monday, I have a little treat to share that will hopefully make your day a little better, because we all know that chocolate makes any day better! It’s a known fact.
The Best Almond Joy Chocolate Chip Cookies Ever
I mean really, how could your day not get better if chocolate chip cookies are involved? I’m thinkin’ really anything with chocolate is just a little part magic.
I could be havin’ a so-so day and then I get this brainstorm to bake up a batch of chocolate chip cookies, Almond Joy Chocolate Chip Cookies to be exact and it’s like….WHOOSH…is today really Monday or did we move right to Friday???
Almond Joy Chocolate Chip Cookie Ingredients
- all-purpose flour
- baking soda
- unsalted butter
- dark brown sugar
Recipe Expert Tips
Just take a look at these yummy cookies loaded with chocolate chunks, slivered almonds and toasted coconut!! They have a wonderfully deep, rich flavor because I opted for dark brown sugar instead of light brown sugar.
And to get a softer, chewier cookie I’ve made sure to use more brown sugar than white sugar.
I’ve also toasted the slivered almonds to make them a bit crunchier and to intensify their rich nutty flavor. I call that winning at cookie baking folks!
Lastly, I always use my handy-dandy little cookie scoop to make my cookies so they come out perfect every time.
So if your Monday is starting off so-so, add a little magic with these Almond Joy Chocolate Chip Cookies and Friday will be here before you know it! Enjoy!
A few other favorite cookie recipes here at the BHK are my Lemon Poppyseed Shortbread Cookies, my Twix Cookies, and my Lemon Crinkle Cookies.
A Few Cook’s Notes
I have used semisweet chocolate chips for this recipe or semisweet chocolate bars that I’ve chopped myself. Both work, so use what you have on hand.
I use my favorite Dang Toasted Coconut Chips for this recipe. You can also use sweetened shredded coconut.
You can sprinkle the cookie dough balls with some Maldon sea salt before baking, if desired.
More Delicious Cookie Recipes to Enjoy
Chocolate Dipped Danish Butter Cookies
Almond Joy Chocolate Chip CookiesPrint Recipe Pin Recipe
- 1 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup (one stick) unsalted butter, room temperature
- 1/2 cup dark brown sugar, firmly packed
- 6 Tbsp. granulated sugar
- 1 large egg room temperature
- 1 tsp. vanilla extract
- 1 1/2 cups semisweet chocolate, chopped (or semisweet chocolate chips)
- 1/2 cup toasted coconut chips, I use Dang Toasted Coconut Chips
- 1/2 cup slivered almonds, toasted
- Maldon sea salt, for sprinkling on top of cookies, if desired
- Preheat oven to 350 degrees. Place slivered almonds on baking sheet and toast in oven for 5 minutes until fragrant. Set aside.
- Line two baking sheets with parchment paper.
- In a medium bowl sift together flour, baking soda and salt. In a large bowl, beat the butter with hand held mixer or stand mixer fitted with paddle attachment until smooth, about two minutes. Add sugars and continue to beat for 2 minutes. Add egg and vanilla and mix until well blended. Slowly add the flour mixture until just incorporated. Stir in the chocolate chunks/chips, coconut and almonds with a spatula. Cover bowl with plastic wrap and refrigerate for 1 hour.
- Using a small cookie scoop, pack the dough into the scoop and flatten with palm of your hand. Drop scoops 2 inches apart on parchment lined baking sheet. Sprinkle with some Maldon sea salt, if desired. Cookies will spread so make sure they are spaced apart.
- Bake the cookies one sheet at a time for 10-13 minutes until lightly browned. Let the cookies cool on the baking sheet for 5 minutes, then remove to wire rack to cool completely.
- I have used semisweet chocolate chips for this recipe or semisweet chocolate bars that I've chopped myself. Both work, so use what you have on hand.
- I use my favorite Dang Toasted Coconut Chips for this recipe. You can also use sweetened shredded coconut.
- You can sprinkle the cookie dough balls with some Maldon sea salt before baking, if desired.
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