Name: Candied Almond Chocolate Chip Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Ingredients: 330 g (2 3/4 cups) all-purpose flour; 1 tsp baking soda; 1 tsp salt; 1/4 tsp baking powder; 226 g (1 cup) unsalted butter; 200 g (1 cup) brown sugar; 100 g (1/2 cup) granulated sugar; 2 eggs; 1 tsp vanilla extract; 212 g (1 1/4 cups) chocolate chips; 160 g (1 cup) candied almonds, chopped; extra chocolate chips for topping ((optional)); flaky sea salt for topping ((optional))

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These Candied Almond Chocolate Chip Cookies are chewy with crisp edges, flavored with nutty brown butter and topped with flaky sea salt!

Candied Almond Chocolate Chip Cookies on parchment paper

These Candied Almond Chocolate Chip Cookies were inspired by the We Are Nuts Maple Bourbon Toffee Almonds that I received in the “Green Vibes Only” March 2025 box from Fikabröd Box! They’re flavored with nutty brown butter to complement the almonds and topped with a generous sprinkle of flaky sea salt. They’re crispy, chewy, and full of chocolate chips and crunchy almonds in each bite!

Looking for more brown butter recipes? Try my Brown Butter Rice Krispie Treats, Brown Butter Cinnamon Rolls or Brown Butter Banana Muffins!

Ingredient Breakdown

All-purpose flour – this gives the cookies structure.

Baking soda & baking powder – both leaveners are needed to help the cookies spread.

Brown butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Chocolate chips – I used semi-sweet chocolate chips but you can use whatever chocolate chips you prefer. You can also use chocolate chunks or chopped chocolate.

Candied almonds – I used We Are Nuts Maple Bourbon Toffee Almonds but you can use any brand you prefer or even homemade candied almonds!

Candied Almond Chocolate Chip Cookie with a bite in it

How To Make Candied Almond Chocolate Chip Cookies

1. Brown the butter: Cut the butter into cubes and place into a small pot. Heat on medium, stirring occasionally. The butter will bubble and foam until it reaches a light brown color, has little browned bits on the bottom and smells nutty and delicious. This happens quickly so don’t walk away from it! Pour browned butter into a medium bowl and place in the fridge to cool for about an hour. Stir the butter a few times. It’s ready to use when it’s soft but not melty (think room temperature butter consistency).

2. In a small bowl combine the all-purpose flour, baking soda, salt and baking powder. Set aside.

3. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened browned butter, brown sugar and granulated sugar until light and fluffy.

4. Add the eggs one at a time and vanilla extract until just combined. Scrape the sides of the bowl.

5. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and chopped candied almonds and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.

6. Using a 2 tablespoon cookie scoop, scoop dough onto the lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.

7. Bake cookies at 350°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.

Candied Almond Chocolate Chip Cookies on a baking sheet

Pro Tips For Candied Almond Chocolate Chip Cookies

Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips and candied almonds. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
Sprinkle cookies with flaky sea salt before baking. I like this brand.
Press extra chocolate pieces on top of scooped dough before baking to make them look pretty.
Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
Make brown butter in advance so you already have it on hand whenever you want delicious cookies. It can be stored in the fridge for up to 2 weeks. Let it soften to room temperature before using!

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂