Description
These Almond Joy Cookies are a delightful blend of coconut, almonds, and chocolate, inspired by the classic candy bar. Soft and chewy with a slight crunch from the sliced almonds, these cookies are perfect for satisfying your sweet tooth with a rich almond extract flavor and a luscious chocolate chip topping.
Ingredients
Dry Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened to cool room temp)
- ½ cup packed brown sugar (make sure it is fresh and soft)
- ¼ cup granulated sugar
- 1 large egg
- ¾ teaspoon almond extract
Mix-ins
- ½ cup sweetened shredded coconut (lightly packed)
- ⅓ cup sliced almonds
- ¾ cup chocolate chips (divided, ½ cup mixed in dough plus extra for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Prepare Dry Ingredients: In a small bowl, whisk together the all purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Mix Wet Ingredients: In a large bowl, use a hand mixer or stand mixer to beat the softened unsalted butter with the brown and granulated sugars for about 2 minutes, scraping down the sides occasionally, until light and fluffy. Add the egg and almond extract, mixing until fully combined.
- Combine and Add Mix-ins: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined—avoid overmixing to keep the cookies tender. Fold in the shredded coconut, sliced almonds, and half of the chocolate chips gently until evenly distributed.
- Scoop Dough: Using a tablespoon or cookie scoop, portion 2-tablespoon-sized dough balls and place them spaced a few inches apart on the prepared baking sheets. Press a few additional chocolate chips onto the top of each cookie ball to enhance their appearance and chocolatey goodness.
- Bake: Bake the cookies for 9 to 12 minutes, or until the edges are just turning golden brown but the centers still appear slightly underdone. Adjust baking time if your cookie dough balls are larger or smaller than 2 tablespoons. Avoid overbaking to maintain a soft, chewy center.
- Cool: Remove the cookies from the oven and place the baking sheets on wire racks, allowing the cookies to cool completely on the sheets. This helps the cookies set and develop their final texture.
Notes
- Ensure your brown sugar is fresh and soft for better incorporation into the dough.
- Do not overbake to keep the cookies soft and chewy in the center.
- You can substitute sweetened shredded coconut with unsweetened if you prefer less sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra almond flavor boost, consider toasting the sliced almonds lightly before adding them to the dough.
