Chocolate Chunk and Almond Cookies

Real Simple
Chocolate Chunk and Almond CookiesRecipe
Photo: Laurie Frankel
Start with a recipe for a basic cookie dough base, then add chocolate chips and almonds for a batch of  hard-to-resist cookies.
Makes 40 cookies


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12 ounces semisweet chocolate (chopped or chips)
1 cup (4 ounces) chopped toasted almonds


Make the cookie base recipe, adding the chocolate and almonds. Shape, bake, and cool according to the base recipe.

To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet.

Created date

December 2006

Nutritional Information

Calories 162
Caloriesfromfat 50 %
Fat 9 g
Satfat 5 g
Cholesterol 17 mg
Sodium 68 mg
Carbohydrate 21 g
Fiber 1 g
Sugars 13 g
Protein 2 g