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triple chocolate chunk cookies with toasted almonds

  • Author: Jenny Goycochea
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12-14 large cookies 1x
  • Diet: Vegetarian


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

1 egg
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


  1. 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.
  2. 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. 
  3. 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

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