The yummiest ALMOND JOY chocolate chip cookie recipe

Hello Hello Hello!!! I got SOOO many people begging for this recipe on Instagram that I KNEW I needed to get it up on the blog. SOOOOO HERE it is. These cookies are so yummy and gooey…perfect for cool fall nights…or days…or the middle of summer. Who am I kidding?!?! There is NEVER a bad time for chocolate chip cookies right?!?!

Disclaimer…I am a cookie dough eater. LIKE A LOT OF COOKIE DOUGH. At 40 years old, my mom still warns me. BUT I CANNOT STOP!! And this cookie dough is divine. The chunky texture of the almonds and coconut PLUS the kick of the almond extract. OH MY HEAVENS…YUMMY!!! That is why you don’t want to overcook these cookies…you want them to taste like…baked dough…haha!!!

SOOOO if you are a fan of chocolate chip cookies, but want to mix it up…this is the perfect recipe. Like chocolate chips cookies on almond flavored steroids. AND do you wanna know a trick?? You can exchange almond extract to ANY cookie recipe instead of vanilla. I like to occasionally switch up my regular chocolate chip recipe with a kick of almond extract. Happy Fall baking friends. You can find more fall recipes HERE and HERE. Let me know if you make and love these cookies. Jess

Almond Joy Chocolate Chip Cookies

These cookies are such a fun take on the classic chocolate chip cookie. PLUS this dough is YUMMM…don't tell my mom I am back to eating raw cookie dough:)

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Ingredients

  

• 1 cup softened butter
• 1/2 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp almond extract (If you love the almond flavor, add 1 or 2 more tsp. Or throw in some coconut extract for funsies.)
• 2 1/2 cups flour
• 1 tsp baking soda
• 2 tsp cornstarch
• 1/8 tsp salt
• 2 cups chocolate chips (I like milk chocolate, but pick your poison:)
• 2 cups shredded coconut
• 2 cups sliced almonds (optional)

Instructions

 

• Pre-heat oven to 350 degrees.
• Mix your softened butter with sugar and brown sugar. Add in eggs. Next add in your extract. Mix until creamy.
• Next add all of your dry ingredients one by one…mixing in between each ingredient. (Flour, soda, cornstarch, and salt)
• Finally, add in your chocolate, coconut, and almonds. Mix well.
• Eat as much dough as you can until you ALMOST want to throw up. Or skip this step:)
• Scoop onto ungreased cookie sheet. These are best if you make them big. Aim for about 1/4 cup dough in each cookie.
• Chill dough. You can chill in the fridge for a few hours (if you are awesome and patient and do not have to have your cookies ASAP). Or I usually put the tray of dough balls in the freezer for 10 minutes. Then as the next batch is baking, I add the second sheet to the freezer.
• Bake 10-12 minutes. DO NOT BAKE TOO LONG. These are best if they are cooked around the edges, but soft in the center. Remove from the oven and leave them on the pan for a couple minutes to firm up. (Makes about 2 dozen cookies).
• Enjoy these when they are warm…trust me!!