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Six Almond Joy Chocolate Chip Cookies on a round wire cooling rack
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5 from 16 votes

Almond Joy Chocolate Chip Cookies

A delicious combo of coconut, almonds and chocolate chunks make these Almond Joy Chocolate Chip Cookies hard to resist!
Prep Time15 minutes
Cook Time13 minutes
Chilling Time1 hour
Total Time1 hour 28 minutes
Course: Dessert
Cuisine: American
Keyword: almond joy, almond joy cookies, chocolate chip cookies recipe
Servings: 24 cookies
Calories: 181kcal
Author: Mary Ann Dwyer

Ingredients

  • 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.

Nutrition

Calories: 181kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 103mg | Potassium: 104mg | Fiber: 2g | Sugar: 12g | Vitamin A: 136IU | Calcium: 20mg | Iron: 1mg