Soft, flavorful brown sugar cookies, stuffed with dark chocolate, coconut, and chopped almonds - these Coconut Almond Dark Chocolate Chip Cookies are a candy bar hybrid!
Course Dessert
Cuisine American
Keyword almond chocolate chip cookies
Prep Time 25 minutesminutes
Cook Time 10 minutesminutes
Total Time 35 minutesminutes
Servings 48
Calories 130kcal
Author Erica
Ingredients
3cupsall purpose flour
¾cupgranulated sugar
1cupbrown sugarpacked
¾cupunsalted butterroom temperature
2large eggs
1tablespoonvanilla extract
½teaspoonalmond extract
1teaspoonsalt
¼teaspoonbaking powder
¼teaspoonbaking soda
11ouncesdark chocolate chips
⅓cupshredded coconut
⅓cupchopped almonds
Instructions
Preheat oven to 350 degrees. Line baking sheets with parchment paper or Silpat mats.
Fit a stand mixer with a paddle attachment; cream butter and sugars together on medium-high speed for 3-4 minutes, until smooth and fluffy.
With speed on low, add eggs one at a time, mixing until incorporated. Add vanilla and almond extracts, again mixing until incorporated.
In a separate bowl, whisk together flour, salt, baking powder, and baking soda. Add the flour mixture to the butter & sugar mixture slowly, and mix until fully incorporated.
Fold in chocolate chips, coconut, and almonds, and stir until evenly mixed.
Using the palms of your hands, make walnut-sized balls, and place them on the cookie sheets (mine fit 12-15 cookies per sheet). Flatten slightly.
Bake cookies for 9-10 minutes, or until bottoms are pale golden brown. Don't overbake them! They will continue to bake for another minute even after they're removed from the oven.
Cool for 5 minutes on cookie sheet before transferring them onto a cooling rack with a spatula.