I am not saying this lightly when I tell you that these might just be the best cookie recipe I have ever created. If you are a lover of soft, chewy chocolate chunk cookies then these are the cookies for you! Not only are they LOADED with three types of chocolate, but they’ve also got big pieces of toasted almonds studded in there giving them such incredible flavor and crunch.
The super special secret ingredient? MALTED MILK POWDER. It has been referred to as the umami bomb of the baking world. It adds extra depth of flavor and that undefinable taste that just makes these cookies so ridiculously good. I am not ashamed to say that I made these three times in the span of a week (for research purposes, of course) and was blown away every time with how good they were. My favorite part is that they don’t require any chilling! Just make the dough, scoop, and bake! These cookies could literally be in your hands in under an hour!
Please, please, please don’t use chocolate chips for this! They don’t melt as well and you won’t get little pools of melted chocolate in the same way. Trust me, you want the pools of melted chocolate. If you don’t want to invest in chocolate feves, just buy a couple of good chocolate bars (each bar is usually about 4oz) and roughly chop them with a knife, trust me this will make all the difference.
The malted milk powder in this recipe is optional, but I really do recommend not skipping it because it adds so much flavor to the cookies.
If you aren’t a nut person, omit them! Allergic to almonds? Sub in walnuts or pecans or whatever you like. I personally love almonds and that’s why I chose them but these cookies will still be dynamite even if you don’t incorporate toasted nuts.
I haven’t tested this recipe with a smaller cookie scoop because I like big ass cookies. If you wanted smaller cookies, I would chop the chocolate and nuts a lot smaller because it is a very chunky cookie dough.
HOW TO STORE
These cookies are pretty soft when they come out of the oven so let them cool on the tray for about 10 minutes before transferring them to a wire rack to finish cooling. They are delicious slightly warm, but also so so good the next day. After they’re cool, I usually transfer them to a gallon sized ziplock bag and leave them on the counter. I was eating these cookies 5 days after they were baked and they were still delicious!
PRODUCTS USED IN THIS RECIPE
These are honestly the best chocolate chunk cookies I have ever had! The recipe is easy to make and requires zero chilling time!
2 sticks (8 oz) unsalted butter, at room temperature
3/4 cup granulated sugar
1/3 cup brown sugar
2 teaspoons good vanilla extract
2 1/3 cups all purpose flour
1/2 teaspoon baking soda
2 tablespoons malted milk powder
1/8 teaspoon kosher salt
4 oz dark chocolate, roughly chopped
4 oz milk chocolate, roughly chopped
4 oz white chocolate, roughly chopped
3 oz raw unpeeled almonds
- Preheat an oven to 400 degrees F. Spread the almonds out on a baking sheet and toast in the oven for 8 minutes. Remove from the oven and allow to cool to room temperature. Place the cooled almonds in a ziplock bag and use a rolling pin to smash them up a bit. I like big chunks of almond in my cookies, so I don’t pulverize them, I just smash into chunks.
- Reduce oven temperature to 325 degrees F. Prepare two baking sheets by lining them with parchment paper and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy, about 3- 5 minutes. Scrape down the sides of the bowl and add the vanilla and egg and beat for another 2 minutes. In a separate bowl, whisk together the flour, baking soda, salt, and malted milk powder. Add the chopped chocolates and toasted almonds to the bowl with the flour. Add the flour/chocolate/almonds to the bowl in one addition. Mix until the cookie dough clumps together and there is no flour left unincorporated, about 1 minute or so.
- Using a 2 1/2 oz scoop (or a mounded 2 oz scoop), portion the cookie dough onto the prepared baking trays giving each cookie 2-3 inches of space. Bake for 16 minutes. The cookies should look puffy but still soft and slightly underdone (they’ll finish as they cool). Remove from the oven and cool on the tray for 10 minutes and then transfer to a wire rack to finish cooling. Only bake one tray at a time. Repeat until both trays of cookies are baked.
Don’t use chocolate chips for this recipe! It is SO MUCH BETTER with chocolate feves (linked above) or chocolate bars that you’ve roughly chopped with a knife.
The malted milk powder is optional, but it seriously adds so much to the cookies!
Keywords: cookies, baking