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Photo: Laurie Frankel Photo by: Photo: Laurie Frankel

Chocolate Chunk and Almond Cookies

Start with a recipe for a basic cookie dough base, then add chocolate chips and almonds for a batch of  hard-to-resist cookies.

Real Simple DECEMBER 2006

  • Yield: Makes 40 cookies


  • Cookie Base
  • 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.

Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 50%
  • Fat: 9g
  • Saturated fat: 5g
  • Cholesterol: 17mg
  • Sodium: 68mg
  • Carbohydrate: 21g
  • Fiber: 1g
  • Sugars: 13g
  • Protein: 2g

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Chocolate Chunk and Almond Cookies recipe