By Laurie Ellen Pellicano
- Total Time
- 1¼ hours, plus chilling
- Rating
- 4(188)
- Notes
- Read community notes
This is not your average chocolate chip cookie. Like the classic, it’s chewy and layered with milk chocolate chips, but it’s also packed with salty-sweet honey-roasted almonds and coated in a glimmering exterior. Drawing inspiration from the snack aisle, its generous dusting of cinnamon- and gochugaru-spiced sugar and a finishing of flaky sea salt mimic the coating used on the honey-roasted almonds. These cookies freeze incredibly well and bake up in just 10 minutes. The recipe is easy; the only challenge will be restraining yourself from not devouring too many at once.
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Ingredients
Yield:42 (2-inch) cookies
- 1¾cups/225 grams all-purpose flour
- ¼cup/30 grams whole-wheat flour
- ¾teaspoon baking soda
- ¼teaspoon baking powder
- ½cup/115 grams unsalted butter (1 stick), at room temperature
- 1⅔cups/365 grams light brown sugar
- 1teaspoon fine sea salt
- ⅓cup/80 grams unsalted creamy almond butter
- 1large egg plus 1 large yolk
- 1tablespoon honey
- 1cup/170 grams milk chocolate chips (or roughly chopped milk chocolate bar, disc or fèves)
- 1cup/140 grams honey-roasted almonds, roughly chopped
- ¼cup/50 grams natural or organic cane sugar (or regular granulated sugar)
- ¼teaspoon gochugaru (Korean red-chile flakes) or similar mild flaky chile, such as Aleppo or silk chile
- ¼teaspoon ground cinnamon
- Flaky sea salt
For the Dough
For the Coating
Ingredient Substitution Guide
Nutritional analysis per serving (42 servings)
134 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 2 grams protein; 69 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a small bowl, whisk together all-purpose flour, whole-wheat flour, baking soda and baking powder. Set aside.
Step
2
In the bowl of a stand mixer, combine butter, light brown sugar and fine sea salt. Using the paddle attachment, cream for 3 minutes on medium until light and fluffy, scraping the mixer and bowl as needed to ensure the butter is well incorporated.
Step
3
Add the almond butter and beat for 1 minute until smooth, scraping the bowl as needed.
Step
4
In a small bowl with a fork, whisk the egg and egg yolk to combine. With the mixer running on medium-low speed, stream the egg into the creamed butter until fully incorporated, followed by the honey. Stop and scrape, return to medium speed and beat for another minute.
Step
5
Add the milk chocolate and almonds to the mixer and set to low speed just to combine. Turn off the mixer. Add the reserved flour mixture, then blend on low just until incorporated.
Step
6
Remove the bowl from the mixer and, using a spatula, fold the dough over in the bowl a few times.
Step
7
On a parchment-lined baking sheet, scoop rounded tablespoons or 1-ounce scoops of cookie dough. (You’ll finish shaping them later.) Chill the scooped dough in the fridge for 1 hour until firm. (If baking later, freeze scooped dough on baking sheets, then transfer to a resealable freezer bag or container. When ready to bake, remove as many cookies as you intend to bake, let warm slightly, then proceed.)
Step
8
When ready to bake, heat the oven to 350 degrees and arrange two racks in upper and lower middle positions. Line two baking sheets with parchment paper or silicone baking mats.
Step
9
Prepare the coating: In a small bowl, stir together cane sugar, gochugaru and cinnamon.
Step
10
Remove chilled dough from the fridge and form each ball into a 1-inch-thick puck, rounding the edges and flattening the top and bottom. Drop each puck in the sugar mix as you go, flipping until fully coated.
Step
11
Place on the prepared baking sheets about 2 inches apart (about 15 cookies per sheet). Sprinkle each with a pinch of flaky sea salt, crushing between your fingertips as you distribute it.
Step
12
Bake the cookies for 8 minutes. After 8 minutes, rotate each sheet tray and lightly rap it to force the cookies to settle. (You should see craggy eruptions on the surface.) Bake the cookies for 2 to 3 more minutes, until the cookies are just golden at the edges but still slightly gooey in the center.
Remove the cookies from the oven and let them cool on the baking sheets for 1 minute. Using a spatula, transfer the cookies to a cooling rack to cool completely. Repeat with remaining dough.
Tip
- Store cooled cookies in a cookie tin or covered container for up to 3 days.
Ratings
4
out of 5
188
user ratings
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Cooking Notes
Kathy Watson
One batch, and these are my favorite chocolate chip cookies ever. Two changes: I found a tiny 4 ounce bag of "honey almonds" in my large grocery store for $4.99, and decided to make my own: raw almonds, honey, a tiny knob of butter, melted together on the stove top, then into a 375 degree oven for 7 minutes; cool and chop. Also the cookies, seemed to need 12-13 minutes in my 350 degree oven. We enjoyed them around the backyard fire pit last night with whiskey.
Gregory
Step 14 Scarf as many of these bad boys down as possible while they're still warm; in between intermittent guzzles of ice cold full fat moo....
Bea
These cookies are unique and tasty--my only note is to sprinkle a little extra chile on top along with the flaky sea salt. Otherwise, 1/4 teaspoon of chile flakes seems to get lost in all the other flavors. Plus, adding extra chile results in a cookie that looks much more like the picture.
skips
The base cookie dough is delicious, but with milk chocolate chips and honey almonds, the cookies turn out cloyingly sweet. The second time I made it, I used unsalted toasted almonds and dark chocolate chips. The cookies were really yummy and still too sweet for my tastes. I will continue to work out the right amount of sugar because the base flavor is fabulous. I added more chili’s because the 1/4 tsp recommended in the recipe doesn’t register. I am also going to try adding chilis to the dough
Marguerite
Made these exactly as written, including the cooking time and rapping the pan at 8 minutes. Yes to the extra chili. Yes to the salt. Taste was generally great, but cooking time too long. They were inedible day 2. Next time I’m taking them out at 8 minutes and I’m skipping the rap the pan nonsense. I’ll let them cool on the pan until firm and remove. I’ll see how that works.
Jackie
I'm not an experienced baker but the dough seemed way too dry to me. I added an additional 3tbsp melted butter and an extra egg, which made the dough seem more like a normal cookie dough. Had to bake for a few extra minutes until they were set but they came out moist and delicious, just the right amount of crunch and softness. I was disappointed the gochugaru flakes didn't add any flavor but they do make the cookies pretty and I feel fancy telling people what's in them, so worth it?
A
Very good. I would say 4.5 stars. My first batch came out too sweet, though. I froze half the dough and the second batch, where I added more chili to the sugar mixture and only coated one side, were better. Next time, I would halve the sugar in the cookie batter and use the recommended amount of sugar (with extra chili) on the outside. They're a bit fussy to make (especially, if like me, you don't have a standing mixer).
Ernest
Surprised these delicious cookies haven’t received more comments. The twists on more traditional chocolate chip cookies all welcome: the almonds and sugar-spice coating. Batter easy to work with. I added 3 minutes in the oven since they didn’t seem done—2 extra probably would have been enough as they did crisp up after sitting. A keeper!
Wendy H.
These look amazing, but I wonder what would happen if less sugar was added. Has anyone tried making this recipe with less sugar?
Lisa G
Wonderful recipePuts old fashioned toll house cookies to shame!
Jen
I found the dough to be crumbly after adding the flour mixture. Perhaps I mis-measured. So I added 1/8 c more butter and about 1/4 c oat milk. This gave me the right consistency. I also added 1/2 tsp of crushed Aleppo chiles (instead of 1/4 tsp). The cookies did turn out a little too buttery, but they were still delicious. The extra spice was necessary otherwise the flavor would not have been noticeable.
Bea
These cookies are unique and tasty--my only note is to sprinkle a little extra chile on top along with the flaky sea salt. Otherwise, 1/4 teaspoon of chile flakes seems to get lost in all the other flavors. Plus, adding extra chile results in a cookie that looks much more like the picture.
Kathy Watson
One batch, and these are my favorite chocolate chip cookies ever. Two changes: I found a tiny 4 ounce bag of "honey almonds" in my large grocery store for $4.99, and decided to make my own: raw almonds, honey, a tiny knob of butter, melted together on the stove top, then into a 375 degree oven for 7 minutes; cool and chop. Also the cookies, seemed to need 12-13 minutes in my 350 degree oven. We enjoyed them around the backyard fire pit last night with whiskey.
Gregory
Step 14 Scarf as many of these bad boys down as possible while they're still warm; in between intermittent guzzles of ice cold full fat moo....
Nancy
Add Urfa Biber chile for deep rich smoky flavor
Anne
How would these hold up if shipped?
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