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!