Almond Joy Chocolate Chip Cookies
Make my Almond Joy chocolate chip cookies for next-level chocolate chip cookies that are rich, buttery, and loaded with the most incredible balance of sweet and salty flavors.
Servings: 30 cookies
Equipment
- Wooden Spoon or Spatula
Ingredients
- ½ Cup butter unsalted
- ½ Cup canola oil
- ½ Cup granulated sugar
- ½ Cup brown sugar
- 1 Teaspoon salt
- 1 egg
- 2 Tablespoons heavy cream or Half & Half or milk
- 2 Teaspoons vanilla extract
- 2 Cups all purpose flour
- ½ Teaspoon cream of tartar
- ½ Teaspoon baking soda
- 16 Almond Joy candy bars fun-sized
- 1 Cup dark chocolate chips
- ½ Cup almonds sliced
- ½ Cup sweetened coconut flakes shredded
- flake salt for optional garnish
Instructions
- Preheat the oven to 350°F and prepare a cookie sheet by lining it with parchment paper.
- Cut the Almond Joy candy bars into small pieces, about 8 pieces per bar. Set aside.
- Cream together the butter, oil, sugar, brown sugar, and salt.
- Add the egg, cream, and vanilla, beat again until light and fluffy.
- Add flour, cream of tartar, and baking soda, mix until just combined.
- Add the Almond Joy pieces, almonds, coconut, and half of the chocolate chips. Mix until just combined.
- Scoop equal size balls of dough onto the parchment lined baking sheet.
- Gently press each cookie down so that they are roughly ½ inch tall.
- Top the flattened cookies with remaining chocolate chips.
- Bake in the preheated oven for 8 to 12 minutes or until the edges are just slightly golden.
- Remove from the oven when done and carefully place onto a cooling rack or paper towels to cool.
- Store in an airtight container.
Notes
Chill the dough: If the dough feels too soft, chill it in the fridge for 30 minutes to make it easier to handle.
Uniform cookie size: Use a cookie scoop to ensure all cookies are the same size for even baking.
Don't overmix: Mix just until the ingredients are combined to avoid tough cookies.
Watch the time: Keep a close eye on the cookies while baking to avoid overbaking; they should be slightly golden around the edges.
Line the cookie tray: Use parchment paper or a baking mat to line the baking sheet to prevent sticking.
Cool properly: Let cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to prevent them from falling apart.
Uniform cookie size: Use a cookie scoop to ensure all cookies are the same size for even baking.
Don't overmix: Mix just until the ingredients are combined to avoid tough cookies.
Watch the time: Keep a close eye on the cookies while baking to avoid overbaking; they should be slightly golden around the edges.
Line the cookie tray: Use parchment paper or a baking mat to line the baking sheet to prevent sticking.
Cool properly: Let cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to prevent them from falling apart.
Nutrition
Calories: 152kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 114mg | Potassium: 91mg | Fiber: 1g | Sugar: 10g | Vitamin A: 30IU | Vitamin C: 0.04mg | Calcium: 35mg | Iron: 1mg
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