Mocha Almond Sea Salt Cookies
These Mocha Almond Sea Salt Cookies perfectly balance rich mocha, crunchy almonds, and a sprinkle of sea salt in a soft, chewy treat you'll love!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.5 cup cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup chocolate chips
- 0.5 cup chopped almonds
- Sea salt for sprinkling
Instructions
- Start by beating the softened butter, brown sugar, and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined.
- Fold in the chocolate chips and chopped almonds gently but thoroughly.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Drop dough balls about 2 inches apart on the sheets and sprinkle each with a pinch of sea salt.
- Bake for 10-12 minutes until edges are set but centers are soft. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Rubber spatula
- Baking Sheets
- Parchment paper or silicone baking mat
- Cooling Rack
Notes
- For a nut-free version, omit almonds and add extra chocolate chips or chopped dried fruit.
- Double the batch and freeze extras for convenient treats later.
- Use dairy-free butter to make the recipe vegan-friendly.
- Don’t overmix dough to keep cookies tender and chewy.
- Chill dough up to 24 hours before baking to enhance flavor and control spread.