Almond Joy Cookies
Soft, chewy, completely irresistible Almond Joy Cookies! These ultra thick bakery style Almond Joy Cookies with golden brown edges and ooey gooey centers.
Servings: 18 cookies
Equipment
- Baking sheets
- Parchment paper
- Two mixing bowls (one for dry ingredients and a larger one for wet ingredients)
- Electric handheld mixer
- Spoon
Ingredients
- 1¼ cups flour
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup cold butter
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (use the whole bag if you love chocolate!)
- ½ cup shaved sweetened coconut (more or less depending on preference)
- ½ cup sliced almonds (more or less depending on preference)
Instructions
- Preheat oven to 475℉
- Prepare baking sheets with parchment paper to prevent sticking
- In the smaller mixing bowl, whisk together the flour, corn starch, salt, and baking soda
- Cut stick of butter into smaller pieces (as seen in the video)
- In the larger mixing bowl, combine the butter, sugar, brown sugar, egg, and vanilla extract
- Gently in the dry ingredients into the larger mixing bowl (as seen in the video)
- Add the chocolate chips, coconut, and almonds. Slowly mix until everything is fully combined
- Using a full-size spoon (tablespoon), make cookie dough balls and place them on the baking sheet
- Bake for 6-7 minutes or until the tops of the cookies get golden/brown (keep your eye on them:)
- Remove from the oven and let them cool (they’ll continue to cook on the inside while they cool)
- For the softest cookies, eat them when they are warm, not totally cooled