Experience pure joy with every bite of these irresistible Almond Joy Chocolate Chip Cookies! Combining the beloved flavors of rich chocolate, toasted almonds, and sweet coconut, these homemade treats are incredibly hard to resist. Perfect for any occasion, they bring a touch of tropical paradise and nostalgic candy bar delight right into your kitchen.
Hello, baking enthusiasts! As the weekend draws near, there’s no better way to usher in a well-deserved break than with the comforting aroma of freshly baked cookies filling your home. Today, I’m thrilled to share a recipe that promises to elevate your mood and make any day feel like a celebration: my special Almond Joy Chocolate Chip Cookies. Because, let’s be honest, few things in life are as universally uplifting as a warm, gooey chocolate chip cookie, especially one infused with the magical combination of coconut and almonds!
These aren’t just any chocolate chip cookies. They are a delightful tribute to the classic Almond Joy candy bar, reimagined in a soft, chewy, and utterly addictive cookie form. Imagine sinking your teeth into a perfectly baked cookie, where generous chunks of semisweet chocolate mingle with crunchy toasted almonds and tender coconut flakes. It’s a symphony of textures and flavors that will transport you to a happy place with every single bite.
Why You’ll Fall in Love with This Almond Joy Cookie Recipe
Seriously, how could your day not improve when there are homemade chocolate chip cookies involved? For me, anything with chocolate possesses a touch of pure magic. A dreary Monday can instantly transform into a joyous Friday when I decide to whip up a batch of these glorious Almond Joy Chocolate Chip Cookies. The transformation is almost instantaneous, a little bit of baking therapy that delivers immense deliciousness.
This easy cookie recipe isn’t just simple to follow; it’s designed to deliver maximum flavor with minimal fuss. The beauty of these cookies lies in their ability to capture the essence of the beloved Almond Joy candy bar. You get that distinct blend of sweet coconut, hearty almonds, and rich chocolate all wrapped up in a perfectly baked, chewy cookie. It’s a familiar flavor profile, yet presented in an exciting new way that’s guaranteed to be a crowd-pleaser.
Beyond the nostalgic taste, you’ll adore the texture. We’re talking about cookies with delightfully crisp edges and a wonderfully soft, chewy center. The dark brown sugar, used generously in this recipe, plays a crucial role in achieving that perfect chewiness and adds a deeper, more complex molasses flavor that complements the chocolate and coconut beautifully. Every ingredient is chosen to contribute to an unforgettable cookie experience.
Essential Ingredients for Your Almond Joy Cookies
Crafting the perfect Almond Joy Chocolate Chip Cookies starts with a selection of quality ingredients. Here’s what you’ll need to gather to create these delectable treats, along with a few notes on why each component is important:
- All-purpose flour: The foundation of our cookies, providing structure and chew.
- Baking soda: Our leavening agent, ensuring a soft rise and tender crumb.
- Salt: Essential for balancing sweetness and enhancing all the other flavors.
- Unsalted butter: Room temperature butter is key for a smooth, creamy base when beaten with sugar, contributing to the cookie’s rich flavor and tender texture.
- Dark brown sugar: This is a star ingredient! It provides moisture, chewiness, and a deeper, more complex caramel-like flavor compared to light brown sugar.
- Granulated sugar: Adds sweetness and contributes to the crispness around the edges of the cookies.
- Large egg: Acts as a binder, adds richness, and helps with structure and moisture. Ensure it’s at room temperature for better emulsification.
- Vanilla extract: A flavor enhancer that complements chocolate and brings warmth to the cookies.
- Semisweet chocolate: Whether you use high-quality chocolate chunks or chips, semisweet provides that classic chocolate chip cookie flavor without being overly sweet, perfectly balancing the coconut. Chopping your own chocolate bar can yield lovely puddles of melted chocolate!
- Toasted coconut chips: These provide a delightful chew and intense coconut flavor. Toasting them beforehand amplifies their aroma and taste, making them truly stand out.
- Slivered almonds: Toasting these almonds is a non-negotiable step! It enhances their nutty flavor and adds a satisfying crunch that beautifully contrasts with the soft cookie dough.
- Maldon sea salt (optional): A sprinkle of flaky sea salt on top before baking is highly recommended. It adds a sophisticated touch, cutting through the sweetness and highlighting the chocolate and caramel notes.
Using quality ingredients and preparing them as suggested will make all the difference in achieving that irresistible bakery-style cookie at home.
Step-By-Step Guide to Baking Almond Joy Chocolate Chip Cookies
Creating these delightful cookies is a straightforward process, but following these steps carefully will ensure perfect results every time. Get ready to embark on a sweet baking adventure!
Step 1: Toast the Slivered Almonds. Begin by preheating your oven to 350°F (175°C). Spread the slivered almonds evenly on a small baking sheet. Toast them in the preheated oven for about 5 minutes, or until they become lightly golden and wonderfully fragrant. Keep a close eye on them to prevent burning, as nuts can toast quickly. Once toasted, remove them from the oven and set them aside to cool completely. This crucial step enhances their nutty flavor and adds a delightful crunch to your cookies.
Step 2: Prepare Dry and Wet Ingredients. In a medium-sized bowl, sift together the all-purpose flour, baking soda, and salt. Sifting helps to aerate the flour and ensures there are no lumps, leading to a more uniform cookie texture. Set this dry mixture aside. Next, in a large mixing bowl, using either a handheld mixer or a stand mixer fitted with the paddle attachment, beat the softened unsalted butter until it’s smooth and creamy, which usually takes about 2 minutes. Add both the dark brown sugar (firmly packed) and granulated sugar to the butter and continue beating for another 2 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to ensure everything is well combined. Incorporate the large egg and vanilla extract, mixing until everything is thoroughly blended. The mixture should be smooth and cohesive.
Step 3: Combine and Chill the Cookie Dough. Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix the dough, as this can lead to tough cookies. As soon as the flour streaks disappear, stop mixing. Now, it’s time to add the stars of the show! Using a sturdy spatula, gently fold in the semisweet chocolate chunks (or chips), the toasted coconut chips, and the cooled toasted slivered almonds. Mix until these additions are evenly distributed throughout the dough. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour. Chilling the dough is vital; it prevents the cookies from spreading too much during baking, deepens the flavors, and results in a chewier, more flavorful cookie.
Step 4: Scoop, Season, and Bake to Perfection. While your dough chills, line two baking sheets with parchment paper to prevent sticking and ensure even baking. Once the dough has chilled, remove it from the refrigerator. Using a small cookie scoop (about 1.5 to 2 tablespoons), pack the dough firmly into the scoop and then flatten the top slightly with the palm of your hand. This helps create a more uniform cookie that bakes beautifully. Arrange the scooped cookie dough balls about 2 inches apart on the prepared baking sheets. They will spread during baking, so adequate spacing is important. If desired, sprinkle a pinch of Maldon sea salt flakes over the top of each cookie dough ball before baking. Bake one sheet at a time in your preheated 350°F (175°C) oven for 10-13 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The exact baking time may vary depending on your oven, so keep an eye on them!
Step 5: Cool and Enjoy. Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to set up properly and prevents them from breaking when transferred. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. While they are tempting straight out of the oven, allowing them to cool fully helps to develop their perfect chewy texture. These Almond Joy Chocolate Chip Cookies are loaded with delightful chocolate chunks, perfectly toasted slivered almonds, and sweet coconut, creating a symphony of flavors and textures that truly shines. The deep, rich flavor is enhanced by the use of dark brown sugar, which also contributes to their wonderfully soft and chewy interior. Toasting the almonds isn’t just for crunch; it significantly intensifies their rich, nutty essence. Trust me, these small details are what make this recipe a true winner!
My trusty cookie scoop is a secret weapon for perfectly uniform cookies every single time, ensuring each cookie bakes evenly and looks professionally made. So, whether you’re planning a holiday gathering, a casual weekend treat, or simply need a little pick-me-up, these Almond Joy Chocolate Chip Cookies are guaranteed to add a touch of magic to your day and make any weekend infinitely better!
I genuinely hope you give this recipe a try and share your experience! If you have any questions or need further tips, please don’t hesitate to leave a comment below. Happy baking!
Expert Tips & Cook’s Notes for Perfect Almond Joy Cookies
Achieving bakery-quality Almond Joy Chocolate Chip Cookies at home is easier than you think with these helpful insights:
- Chocolate Choices: I typically use high-quality semisweet chocolate chunks for this recipe, often chopping a semisweet chocolate bar myself for irregular, melty pools of chocolate in every bite. Semisweet chocolate chips also work wonderfully and are a convenient option. You can experiment with milk chocolate for a sweeter profile, but semisweet perfectly balances the sweetness of the coconut.
- Coconut Varieties: My personal preference for this recipe is Dang Toasted Coconut Chips for their superior flavor and texture. However, if you can’t find them, sweetened shredded coconut is a perfectly good substitute. If using unsweetened shredded coconut, you might consider slightly increasing the brown sugar for added moisture and sweetness.
- The Magic of Sea Salt: Don’t skip the optional sprinkle of Maldon sea salt on top of the cookie dough balls before baking! The flaky sea salt provides a delightful crunch and a beautiful contrast that enhances the sweetness of the chocolate and coconut, elevating the overall flavor profile.
- Chilling the Dough: This step is critical! Refrigerating the cookie dough for at least an hour (or even overnight) allows the butter to firm up, which prevents the cookies from spreading too much during baking. It also gives the flavors time to meld, resulting in a richer, chewier cookie with a more developed taste.
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to cream together more effectively with the sugars, creating a smooth, emulsified base that holds air better, leading to a lighter, more tender cookie.
- Do Not Overbake: For the chewiest cookies, remove them from the oven when the edges are lightly golden brown but the centers still look slightly soft and underdone. They will continue to bake on the hot baking sheet for a few minutes after removal, ensuring a perfectly tender center.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and chewiness. For longer storage, you can freeze baked cookies for up to 3 months.
- Make-Ahead Option: The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 3 months. If freezing, simply scoop the dough balls onto a parchment-lined baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.
More Delicious Cookie Recipes to Enjoy
If you’ve loved these Almond Joy Chocolate Chip Cookies, you’re in for a treat! Explore some of my other favorite cookie recipes that are perfect for any occasion:
Kitchen Sink Cookies – Loaded with all sorts of delicious mix-ins, these cookies are a true adventure for your taste buds.
Classic Peanut Butter Cookies – A timeless favorite, these rich and chewy peanut butter cookies are simply irresistible.
Chocolate Dipped Danish Butter Cookies – Elegant and buttery, these cookies get an extra touch of decadence with a chocolate dip.
Chai Snickerdoodle Cookies – A warm, spiced twist on the classic snickerdoodle, perfect for cozy evenings.
Almond Joy Chocolate Chip Cookies
MaryAnn Dwyer
24
cookies
Print Recipe
Pin Recipe
15
13
1
1
28
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°F (175°C). Place slivered almonds on a baking sheet and toast in the oven for 5 minutes until fragrant. Set aside to cool.
- 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 a handheld mixer or stand mixer fitted with a paddle attachment until smooth, about two minutes. Add both sugars and continue to beat for another 2 minutes until light and fluffy. Add the egg and vanilla extract and mix until well blended. Slowly add the sifted flour mixture until just incorporated, being careful not to overmix. Stir in the chocolate chunks/chips, coconut, and almonds with a spatula. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Using a small cookie scoop, pack the dough firmly into the scoop and flatten with the palm of your hand. Drop scoops 2 inches apart on the parchment-lined baking sheet. Sprinkle with some Maldon sea salt, if desired. Remember that the cookies will spread, so ensure they are well-spaced.
- Bake the cookies one sheet at a time for 10-13 minutes until the edges are lightly browned and the centers are still slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then remove them to a 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:
181
kcal
|
Carbohydrates:
20
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Cholesterol:
20
mg
|
Sodium:
103
mg
|
Potassium:
104
mg
|
Fiber:
2
g
|
Sugar:
12
g
|
Vitamin A:
136
IU
|
Calcium:
20
mg
|
Iron:
1
mg
almond joy, almond joy cookies, chocolate chip cookies recipe
American
Dessert
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