Dark Chocolate Chunk Cookies with Almonds and Coconut
Dark Chocolate Chunk Cookies with Almonds and Coconut. It’s a throwback to the almond joy candy bar. It’s cocoa powdered chocolate chip cookie dough with chocolate chunks, salted whole almonds, and sweetened coconut flake add-ins.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American
- 170 grams all-purpose flour (1-1/4 cup)
- 3 grams baking soda (1/2 teaspoon)
- 2 grams fine sea salt (1/4 teaspoon)
- 113 grams unsalted butter (1/2 cup OR 1 stick), softened
- 50 grams granulated sugar (1/4 cup)
- 100 grams brown sugar (1/2 cup)
- 5 grams vanilla bean paste (1 teaspoon)
- 50 grams egg (1 large)
- 170 grams dark chocolate chunks (1 cup)
- 120 grams sweetened coconut flakes (1 cup)
- 105 grams salted whole almonds (3/4 cup)
Preheat oven to 350 degrees F.
Add all-purpose flour, baking soda, and fine sea salt to small bowl. Set aside.
Add softened unsalted butter, granulated sugar, and brown sugar to stand mixer. Beat on low until smooth and creamy, about 2 minutes.
Add vanilla bean paste and egg. Beat on low until combined.
Gradually add the flour mixture (about 1/2 cup at a time) to the sugar mixture. Beat on low just until it starts to come together. Do not over mix.
Fold in the chocolate chunks, sweetened coconut flakes, and salted whole almonds.
Using a 2 tablespoon cookie scoop or a spoon, drop rounded scoops of cookie dough onto parchment lined cookie sheets.
Bake 10 to 11 minutes, or until cookies look set and are lightly golden on the edges.
Remove cookie sheets from oven and place on wire rack. Cool 10 minutes before removing cookies from cookie sheets.
Cookies will set up as they cool. Store in an airtight container.
Keyword almond cookies, almond joy cookies, almonds, chocolate cookies, coconut, coconut cookies, dark chocolate, dark chocolate cookies