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Chef Megan Mitchell

Online Cookbook

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
  • 1 cup 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 baking 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 mix together the butter and both sugars for 2-3 minutes on medium speed. Using a silicone spatula scrape down the sides to make sure everything is fully incorporated.

    Next with the mixer running on low, add in the vanilla followed by the eggs one at a time making sure the first one is mixed in before adding the second one. Scrape down the sides as needed. 

  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 baking 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 Courtesy of Megan Mitchell

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