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Dark Chocolate Chip Cookies with Almonds and Fleur de Sel

Dark Chocolate Chip Cookies with Almonds and Fleur de Sel


  • 2 cups AP flour
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 sticks unsalted butter, melted
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1 1/2 cups dark chocolate chips
  • 3/4 cup sliced almonds
  • Fleur de Sel, for sprinkling


  1. Preheat oven to 350° F. Line a cookie sheet with parchment or a silicone baking mat. 

    In a small bowl combine the flour, baking soda and sea salt. Stir to combine. 

  2. In a stand mixer fitted with a paddle attachment cream together the butter and both sugars. Using a silicone spatula scrape down the sides to make sure everything is fully incorporated. Once the butter and sugars are creamed and no longer look grainy, add in the vanilla followed by the eggs one at a time. Stir to combine.

  3. Next add in the flour mixture on low speed, mixing just until the flour disappears. 

    By hand, using a wooden spoon or spatula, stir in the chocolate chips and sliced almonds. 

  4. On the prepared cookie sheet, drop the cookies by rounded spoonfuls or with a medium sized cookie scoop, about 9 per sheet depending on your sheet. Sprinkle each cookie with a little bit of the salt and bake for 10-12 minutes or until golden, puffed and set in the middle. Cooking time may change depending on the size of cookie scooped.

  5. Remove cookies from oven and let cool on a cooling rack. Repeat with remaining dough until all of the cookies are made.

    Recipe Adapted from Original Nestle Toll House

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©2017 Megan Mitchell