Chocolate Chunk and Almond Cookies

Photo by Laurie Frankel
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  • Makes 40 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 162 calories
    • Calories 50 calories from fat
    • Fat 9 g
    • Sat Fat 5 g
    • Cholesterol 17 mg
    • Sodium 68 mg
    • Protein 2 g
    • Carbohydrate 21 g
    • Sugar 13 g
    • Fiber 1 g


  1. Check 2 sticks unsalted butter, at room temperature
  2. Check 1cup packed dark brown sugar
  3. Check 1/2cup granulated sugar
  4. Check 2tablespoons corn syrup
  5. Check 1teaspoon vanilla extract
  6. Check 1 large egg
  7. Check 2 3/4cups all-purpose flour
  8. Check 1/2teaspoon kosher salt
  9. Check 1 1/4teaspoons baking soda
  10. Check 12ounces semisweet chocolate, chopped or chips
  11. Check 1cup (4 ounces) toasted almonds, chopped


  1. Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil. 
  2. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.
  3. Stir in the chocolate and almonds.
  4. Form the dough into tablespoon-size mounds. Place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely.