- Prepare the filling by mixing ground almonds, sugar, mini chocolate chips, and vanilla extract in a bowl. Set aside.
- In a separate bowl, combine flour, salt, sugar, and cold butter. Cut the butter into the flour until it resembles coarse crumbs. Add milk gradually to form a smooth dough.
- Shape the dough into small balls. Flatten each ball, place a tablespoon of filling in the center, and enclose to form a smooth, round ball.
- Arrange stuffed dough balls on a baking sheet, flatten slightly, and bake in a preheated oven at 180°C (350°F) for 28-30 minutes, or until golden brown.
- Dust warm cookies with powdered sugar (optional). Cool completely on a wire rack before storing in an airtight container.
- Calories:150 kcal25%
- Energy:627 kJ22%
- Protein:3 g28%
- Carbohydrates:18 mg40%
- Sugar:8 mg8%
- Salt:75 g25%
- Fat:8 g20%
Last Updated on 2 months by Neha Deshmukh
Chocolate Chip Almond Cookies Recipe – Easy Baking Guide
Hey everyone! If you’re anything like me, the smell of freshly baked cookies instantly makes everything better. I’ve been making these Chocolate Chip Almond Cookies for years – they’re a family favourite, and honestly, they just disappear whenever I bake a batch. They’re the perfect little treat with a cup of chai, or just whenever you need a little bit of sweetness in your day. Let’s get baking!
Why You’ll Love This Recipe
These cookies are a delightful blend of textures and flavours. The soft, buttery cookie dough combined with the crunchy almonds and melty chocolate chips is just heavenly. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. They’re perfect for gifting, parties, or just a cozy night in. You’ll be hooked after the first bite, I promise!
Ingredients
Here’s what you’ll need to whip up a batch of these delicious cookies:
- 2 cups maida (flour)
- 1 cup butter
- 3 tbsp sugar
- ½ tsp cinnamon powder
- ½ tsp vanilla essence
- 2-3 tbsp low fat milk
- ¼ tsp salt
- Few tbsp powdered sugar (for dusting, optional)
- ½ cup ground almonds
- ⅓ cup sugar
- 3 tbsp mini chocolate chips
- ½ tsp vanilla essence
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference.
Maida (Flour) – Types and Uses
Maida, or all-purpose flour, is the base of our cookie. It gives them that lovely soft texture. You can also experiment with using cake flour for an even more tender crumb. (About 120g maida is equivalent to 1 cup).
Butter – Salted vs. Unsalted & Regional Variations
I prefer using unsalted butter so I can control the salt level, but salted butter works just fine – just reduce the added salt slightly. In India, you’ll find lovely, creamy butter from different regions, each with its own subtle flavour. Amul butter is a classic choice! (1 cup butter is approximately 227g).
Sugar – Exploring Different Sugar Types for Texture
We’re using regular granulated sugar here, but you could try a mix of granulated and brown sugar for a chewier cookie. Brown sugar adds a lovely molasses flavour too!
Cinnamon Powder – Quality and Flavor Profiles
Good quality cinnamon powder makes a big difference. Look for a vibrant colour and a strong aroma. I love using Ceylon cinnamon for its delicate flavour.
Ground Almonds – Benefits and Substitutions
Ground almonds (badam powder) add a wonderful nutty flavour and a slightly moist texture. If you can’t find ground almonds, you can pulse whole almonds in a food processor until finely ground.
Mini Chocolate Chips – Varieties and Melting Points
Mini chocolate chips distribute beautifully throughout the cookie. You can use dark, milk, or even white chocolate chips – whatever your heart desires!
Vanilla Essence – Real vs. Artificial & Flavor Impact
I always recommend using real vanilla essence if you can. It has a much richer, more complex flavour than artificial vanilla. A little goes a long way!
Step-By-Step Instructions
Alright, let’s get down to baking!
- First, let’s make the filling. In a bowl, combine the ground almonds, sugar (⅓ cup), mini chocolate chips, and vanilla essence (½ tsp). Give it a good mix and set it aside.
- Now, for the dough! In a separate bowl, combine the maida (2 cups), butter (1 cup), sugar (3 tbsp), cinnamon powder (½ tsp), vanilla essence (½ tsp), and salt (¼ tsp).
- Start mixing everything together. Gradually add the milk (2-3 tbsp), a little at a time, until a smooth, soft dough forms. Don’t overwork the dough – we want it to be tender!
- Time to assemble the cookies! Take a small portion of the dough and shape it into a ball. Flatten it slightly, place about a tablespoon of the almond filling in the center, and carefully enclose it to form a smooth, round ball.
- Arrange the stuffed cookies on a baking sheet lined with parchment paper. Gently flatten them slightly with your fingers.
- Bake in a preheated oven at 180°C (350°F) for 28-30 minutes, or until the edges turn golden brown. Keep a close eye on them – ovens can vary!
- Once baked, let them cool on a wire rack. While they’re still warm, you can dust them with powdered sugar if you like.
Expert Tips
- Don’t overbake the cookies! They should be golden around the edges but still slightly soft in the center.
- Chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.
- Use a cookie scoop for perfectly uniform cookies.
Variations
I love experimenting with flavours! Here are a few ideas:
Vegan Chocolate Chip Almond Cookies
Substitute the butter with a vegan butter alternative and use plant-based milk. You can also find vegan mini chocolate chips. My friend, Priya, swears by this version!
Gluten-Free Chocolate Chip Almond Cookies
Use a gluten-free all-purpose flour blend instead of maida. Make sure it contains xanthan gum for binding.
Adjusting Spice Levels – Cinnamon Variations
If you’re not a huge cinnamon fan, you can reduce the amount or even try using cardamom for a different flavour profile.
Festival Adaptations – Christmas & Diwali Cookie Ideas
During Christmas, I like to add a pinch of nutmeg to the dough. For Diwali, I sometimes decorate the cookies with silver leaf (vark) for a festive touch.
Serving Suggestions
These cookies are delicious on their own, but they’re even better with a glass of cold milk or a warm cup of chai. They also make a lovely addition to a dessert platter.
Storage Instructions
Store the cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.
FAQs
Let’s answer some common questions!
What type of flour is best for these cookies?
Maida (all-purpose flour) works great, but you can experiment with cake flour for a more tender crumb.
Can I use almond flour instead of ground almonds in the filling?
You can, but the texture will be slightly different. Ground almonds provide a coarser texture, while almond flour is finer.
How can I prevent the cookies from spreading too much during baking?
Chilling the dough for 30 minutes before baking can help. Also, make sure your baking sheet is not hot.
Can these cookies be frozen after baking?
Yes! Let them cool completely, then freeze them in an airtight container for up to 2 months.
What is the best way to store these cookies to keep them fresh?
Store them in an airtight container at room temperature. Adding a slice of bread to the container can help keep them moist.
Enjoy baking, and let me know how your cookies turn out! Happy baking!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
