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Almond Chocolate Chip Cookies

The following recipe and photos were created by Rebecca Firth for our partners at California Olive Ranch.

Everyone has a classic chocolate chip cookie recipe that they hold close to their heart. Maybe it came from a grandparent, maybe it came from your favorite famous chef or maybe it came from your local grocery store.

Almond Chocolate Chip Cookies

Regardless of the origin, there’s always room to bring new life to an old favorite! Next time you find yourself in the kitchen baking good ol’ chocolate chip cookies, swap traditional oil for the nutrient dense California Olive Ranch Baking Blend Avocado Oil & Extra Virgin Olive Oil.

With a subtle hint of toasted almond it will provide a depth to this dessert that you never knew was possible.

Almond Chocolate Chip Cookies
Cook time:
11min
Prep time:
10min
Total time:
21min

Servings:
32

Ingredients

  • 1 cup California Olive Ranch Baking Blend Almond Oil & Extra Virgin Olive Oil
  • 1 ½ cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup almond flour, ideally super fine
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups dark chocolate chips
  • ¾ cup sliced almonds, toasted
  • Sea salt flakes, optional

Instructions

  1. Preheat the oven to 350˚F and line several baking sheets with parchment paper.
  2. Add California Olive Ranch Baking Blend Almond Olive & Extra Virgin Olive Oil, granulated sugar and brown sugar to the bowl of an electric stand mixer fitted with the paddle attachment and run the machine on medium speed for 3-4 minutes or until the mixture is completely combined.
  3. Add in the eggs, one at a time, making sure the first is well blended before adding in the second.
  4. Add in the almond flour, baking soda and salt and run the machine for 1 minute more or until combined.
  5. Take the bowl out of the mixer stand and, using a spatula, fold the all-purpose flour into the dough until the mixture is almost combined, but you still see traces of flour.
  6. Add in the chips and fold several times more or until the chips are evenly distributed throughout the dough.
  7. Using a 2 Tbsp. cookie scoop, scoop the dough, roll it into small balls and place on the prepared baking sheets leaving 2 inches between each dough ball.
  8. Bake one sheet at a time in the center of the oven for 11 minutes.
  9. Let cool on the baking sheet for 10 minutes before transferring to wire racks to cool completely. Sprinkle with sea salt flakes if desired.

Almond Chocolate Chip Cookies

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

Recent Reviews

5
  1. 5

    Hi! I so want to make this recipe, but I need clarification. “1 cup California Olive Ranch Baking Blend Almond Olive & Extra Virgin Olive Oil”. Do you mean 1 cup each or 1/2 cup Baking Blend and 1/2 cup EVOO. Thank you!

    1. Hi Eileen, thanks for your question. The California Olive Ranch Baking Blend Almond Olive & Extra Virgin Olive Oil is actually one item so you would do 1 cup of that almond flavored olive oil.

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