Rich dark chocolate, crunchy almonds and a generous sprinkling of sea salt on top make these Dark Chocolate Almond Sea Salt Cookies hard to resist.
Last week I checked out a boat load of tasty cookbooks from the library, one of which was Homemade Decadence from the fabulous Joy Wilson. After I tabbed about a dozen recipes I want to bake, I decided it’s always a good idea to start with cookies.
I was feeling pretty impatient and due to the lack of pistachios I made a few quick alterations and baked up a batch of Dark Chocolate Almond Sea Salt Cookies. Oh my, Joy was right about the sea salt really making the cookie. All butter cookies may not be quite as pretty as their hybrid cousins, but boy do they taste good!
If I had to describe these in one word it would be irresistible. The crisp browned edges surround a chewy center filled with rich dark chocolate and almonds, top that with a generous sprinkling of sea salt and you’ve got one swoon worthy snack. I finally had to take the last half dozen cookies over to a friend just to get them away from me, I sure hope you’ll enjoy them as much as we have. Happy baking!
Dark Chocolate Almond Sea Salt Cookies
- 1/2 c butter, softened
- 1/3 c sugar
- 1/3 c brown sugar
- 1 egg
- 1/2 tsp vanilla bean paste
- 1/2 tsp vanilla
- 1 c flour
- 1/4 c ground almonds
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 c 60% cacao chocolate chips
- 1/2 c miniature chocolate chips
- 1/2 c chopped almonds
- sea salt, for sprinkling
- Preheat your oven to 350º F and prepare two baking pans with parchment or baking mats, set aside.
- In the bowl of your stand mixer or using an electric hand mixer beat together the butter and sugars until light and fluffy.
- Add the egg, vanilla bean paste and vanilla and beat well.
- In a mixing bowl stir together the flour, ground almonds, baking soda and salt.
- Add the flour mixture to the butter mixture and stir to combine.
- Stir in the chocolate chips and chopped almonds.
- Scoop the dough into 2 Tbs portions and place 2" apart on the baking pans, sprinkle on the sea salt and bake for 11-12 minutes.
- Cool on the pan 3 minutes, transfer to a wire rack and cool completely.
- Serve warm, store remaining cookies in an air tight container for up to 3 days.
Courses cookie, dessert
Gotta love a good cookie, how about a few more: