This recipe is for “Almond Joy Cookies,” a chewy, delightful cookie inspired by the classic candy bar, packed with coconut, chocolate chips, and almonds. The image showcases a tempting stack of these golden-brown cookies, revealing their rich texture studded with visible flakes of toasted coconut, melted chocolate chips, and chunky bits of almond. These cookies offer a perfect balance of sweet and nutty flavors with a satisfying chewiness, making them an ideal treat for anyone who loves the combination of coconut, chocolate, and almond.
Ingredients:
For the Almond Joy Cookies:
- 1 cup (2 sticks or 226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (160g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups (270g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (about 9 ounces or 255g) semi-sweet chocolate chips (or a mix of semi-sweet and milk chocolate chips)
- 1 ½ cups (about 4 ounces or 115g) sweetened shredded coconut
- 1 cup (about 4 ounces or 115g) sliced or chopped almonds (toasted for enhanced flavor, optional)
Equipment:
- Large mixing bowls (2)
- Electric mixer (stand mixer with paddle attachment or handheld mixer)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Instructions:
Part 1: Prepare the Cookie Dough
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Toast Almonds (Optional but Recommended): If you desire a deeper nutty flavor, spread the sliced or chopped almonds on a dry baking sheet and toast in the preheated oven for 5-7 minutes, or until lightly golden and fragrant. Watch carefully to prevent burning. Let cool completely before adding to the dough.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer on medium-high speed, cream together the softened unsalted butter, granulated sugar, and light brown sugar for 2-3 minutes, until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
- Fold in Inclusions: Remove the bowl from the mixer. Gently fold in the chocolate chips, shredded coconut, and toasted (if using) almonds using a rubber spatula until they are evenly distributed throughout the dough.
Part 2: Bake the Cookies
- Scoop Dough: Drop rounded spoonfuls (about 1.5 to 2 tablespoons per cookie) of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Bake: Bake for 10-14 minutes, or until the edges are golden brown and set, but the centers still look slightly soft and puffed. The exact baking time will depend on your oven and the size of your cookies. Cookies, like the White Chocolate Raspberry Cheesecake Cookies, often have a soft center when properly baked.
- Cool on Sheets: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for 5-10 minutes. This allows them to set further and become easier to transfer without breaking.
- Transfer to Wire Rack: Carefully transfer the cookies to a wire cooling rack to cool completely.
Part 3: Serve and Store
- Serve: Once cooled (or slightly warm for gooey chocolate), serve the Almond Joy Cookies. They are delicious on their own or with a glass of milk.
- Stacking: As shown in the image, these cookies stack beautifully, making them great for presentation or gifting.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, you can freeze the baked cookies for up to 2-3 months. Thaw at room temperature. You can also freeze the raw cookie dough balls and bake them from frozen, adding a couple of minutes to the baking time.
Tips for Success:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother, more evenly mixed dough. This is a common best practice for many baked goods, including various cakes and breads.
- Don’t Overmix: Overmixing the flour can lead to tough cookies. Mix until just combined.
- Good Quality Chocolate: Using good quality chocolate chips will make a noticeable difference in flavor and melt.
- Toasting Almonds: While optional, toasting the almonds beforehand significantly enhances their nutty flavor and aroma.
- Shredded Coconut: Sweetened shredded coconut is recommended for the traditional Almond Joy flavor. If you use unsweetened, you might want to slightly increase the sugar in the dough.
- Chill Dough (Optional): If your dough seems too sticky or spreads too much, you can chill it in the refrigerator for 30 minutes to an hour before baking. This helps to prevent excessive spreading.
- Cookie Variations:
- Dark Chocolate: Substitute or mix in dark chocolate chips for a less sweet, richer cookie.
- Chopped Almond Joy Bars: For an even more intense flavor, you could chop up actual Almond Joy candy bars and fold them into the dough, similar to how candy bars are sometimes incorporated into ice cream.
- Other Nuts: While almonds are traditional, pecans or walnuts could be used for a different nutty profile, similar to how different nuts can be used in pecan pie or pecan bars.
- General Baking Practices: The techniques of creaming butter and sugar, adding eggs one at a time, and combining wet and dry ingredients carefully are fundamental to many cookie and cake recipes, ensuring proper texture and rise.