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
- salt
- 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 Cookies
Print Recipe Pin RecipeIngredients
- 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
Instructions
- 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.
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.
Best cookies ever, Mary Ann. Wow!
Thanks so much Matt!
Thanks Thomas!! You should know….you ate more than half the batch!!
Oh heck yeah! I can feel the Friday already!
Hi Mary Ann
Did you use sweetened or unsweetened coconut in this recipe.
I used sweetened toasted coconut chips, but feel free to use sweetened or unsweetened. I’ve made these cookies with both and either one is fine. Thanks for following!
Hi Mary Ann
Where did you purchase your sweetened coconut chips from.
Hi Jackie, I use Dang toasted coconut chips from Target or Creative Snacks coconut chips from Wegman’s, Fresh Market or Harris Teeter. They are both delicious. I can eat them right out of the bag, they’re so good!
do you use semi sweet chocolate chips?
Hi Ellen. No, I mention in the recipe that I used dark chocolate chips, but that’s just because I am addicted to dark chocolate! Feel free to use semi-sweet if you like it better. They’ll still taste just as delicious! Enjoy!
Gorgeous cookies!! I love almond and chocolate together – I need one with my cup of tea. And when I say one… well, one dozen?! :)
Lol! You’d love them Alex!
These look delicious! How could you go wrong with chocolate and coconut?
A favorite combination for sure Kelsie! Happy Monday!
So glad for the re-share! Definitely worth it!! And certainly what Monday calls for! Delicious! Pinned!
Perfect for any day, but especially Mondays Annie!
Mondays could always use some cookies, especially ones that look and sound as good as these!! Pinned! Have a wonderful week ahead :)
Thanks Dawn! You too!
Almond joy was one of my absolute favorite candies growing up!! Oh how I miss them (why did i have to develop an allergy to cocoa!?!?!)! These cookies are making me swoon, Mare!!!!! Seriously, they look outrageously delicious! I’m going to have to make these for the mister and live vicariously through him as he devours them all! So jealous! Pinned!
Awwww. Sorry Chey. Hope the mister loves them! Thanks so much for pinning my friend!
I LOVE Almond Joy! They’re what I always pick out of those variety bags we buy at Halloween. And here you have it in cookie form! So excited to try these, Mary Ann!
Hope you enjoy them if you give them a go Marissa!
I am obsessed with chocolate and almond right now! I have to make these!! xo
One of my favorite combos too Rebecca!
These cookies were love at first sight! Almond Joys are one of my favorite candy bars and I can just imagine how delicious the flavors would be in a cookie!
Soooo good Kathy!
My Monday certainly could have used a few of these cookies! Love the addition of coconut and almonds! Have a great week Mary Ann!
You too Leanne! Hope you give these a go!
So I actually have to bake a dozen cookies for a “cookie race” that Oscar is entering this weekend. I think I just found my recipe ;) They look so chewy and delicious, Mary Ann!
Yay! Hope everyone enjoys Katherine! They’re totally chewy and yummy!
Almond joy is my jam, Mary Ann! Love love love these cookies! And, that DANG coconut is really great, isn’t it?
Yes! I love it Laura!
Mary Ann, these cookies look fantastic! Could resist chocolate and coconut? They look perfectly soft on the insides with those crispy edges. Love!!!
Thanks so much Kelly!
Love the update Mare and the flavor profile! Brown sugar is such a must in chocolate chip cookies!
Thanks Traci!
Wow, great pictures and fabulous recipe!! I cant wait to try your cookies!
Thanks so much Emily! Hope you enjoy them!
Almond joys have always been a candy favorite for me! These cookies were wonderful and thankfully I had all the ingredients at home! I used dark chocolate chips because that’s what I had on hand. YUM!
So happy you enjoyed them Maria! Thanks so much for following the BHK!
This cookie recipe has quickly become a family favorite! My fourth batch is going into the oven now. I’m still using dark chocolate because I liked it so much the first time I baked the cookies. I’m also having to chop/slice/toast my almonds because I don’t have slivered and just toasting up some shredded coconut.
Thank you so much Maria! Your comment has made my day! So happy you enjoy these. Thanks so much for following the BHK!
I need a big batch of these ASAP! I have a feeling that chocolate chip cookies make our lives just a notch more fun, so there should always be some in a cookie jar!
Sooooo good Helena! A reader fave!
Has anyone tried using almond flavoring instead of vanilla? It sounds like a good idea to me, but I’d like someone else’s opinion! THANKS.
Hi Colleen. I haven’t, but I do love almond extra. Just remember a little goes a long way though. If I do give it a try, I’ll let you know!