Delicious, slightly nutty, and extra chocolatey almond butter chocolate chunk cookies. Perfect for those of you who love your cookies with a slight crunch on the outside and a gooey, chocolatey interior. These cookies happened by chance when I set out to make some cookies with my favorite flavor combo… peanut butter and chocolate, but realized I had run out of peanut butter. And yes, I know – out of peanut butter?! Practically a crime.
But I love these cookies so much – possibly more than peanut butter and chocolate – because the nut butter doesn’t over power the flavor of the cookie. As with most peanut butter desserts, the peanut butter is the main flavor. It’s an overpowering flavor, after all! But using almond butter in these cookies lets all the other flavors shine! Think of it like this… the flavor of the almond butter still shines, but it’s not overpowering. Plus, almond butter helps to keep these cookies nice & soft on the inside, which is such a nice bonus!
What kind of Almond Butter do I use?
Please use an all natural creamy almond butter – aka one that you need to stir! Ideally, you should use an almond butter that is just made of almonds or almonds and salt. This is important for the texture of the cookies and a no-stir almond butter will make the texture of the cookies too thick and they won’t spread as nicely / it will be tough to mix into the cookie dough.
How do I get big pools of chocolate in my Almond Butter Chocolate Chunk Cookies like what you show?
For those pools of deliciously glossy melty chocolate, chop your own chocolate! I like to start with a block of dark chocolate and chop it into big chunks to use in my cookie dough. This brand is my favorite for cookies! Of course, using store bought chocolate chunks or chopping up a chocolate bar are perfectly fine options, too. But for the best pools of chocolate, grab a block of chocolate and chop it into large chunks. Plus, store bought chocolate chips and chunks are actually designed to keep their shape and are pretty much a guarantee not to get all pools-of-chocolatey like this.
To Refrigerate the Dough or Not To Refrigerate the Dough?
Not to refrigerate the dough! Please don’t… not for these cookies. When this dough is refrigerated, it actually doesn’t spread as well. I make the dough for these cookies and then bake them pretty much immediately and they come out perfectly!
Are These Cookies Thick or Thin?
These are a slightly thicker cookie! They spread well, and there is no need to press them down, but if you are looking for a super thin and crunchy cookie, these aren’t it! On the other hand, if you don’t like cookies that are very thin, then you’ve come to the right recipe. 🙂