Pipe Dream #308: To Make Angels Sing – Dark Chocolate, Sea Salt & Almond Cookies

Gloria in excelsis Deo!


I gifted these to a friend, and apparently, upon consumption, “angels sang.” If only all my baked goods produced this result. Can you imagine?

almond choc cookies


I mean, baked goods might not deserve that kind of praise. We are living in December, after all. CHRISTmas month. So maybe causing angels to sing over my bakes is revealed to be an unworthy goal, but still, in this one instance, I won’t complain.


These were sooo good, as most massive chocolate chip drop cookies are (even in their little mini form, pictured above). One thing: please please chill the dough. I didn’t, and I experienced the secondary emotion of regret.



Dark Chocolate, Sea Salt & Almond Cookies

Adapted from Take a Megabite

1 3/4 cups all purpose flour

1 2/3 cups bread flour

1 1/4 teaspoons baking soda

1 1/4 teaspoons baking powder

1 1/2 teaspoons coarse sea salt or kosher salt

2 1/2 sticks, unsalted butter, softened (1 1/4 cups, 20 tablespoons)

1 1/4 cups light brown sugar

1 cup + 2 tablespoons granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 1/4 pounds total semi-sweet or dark chocolate chunks, chips and chopped almonds

kosher salt for garnish

Whisk together the flours, baking soda, baking powder, and salt in a bowl. Set aside.

Using an electric mixer, cream the butter and sugars until very light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla; scraping down the sides of the bowl with a spatula as needed. Reduce the mixer to low, then add the dry ingredients, mixing until just combined. Add the chocolate and almonds, mixing briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24-36 hours, or up to 72 hours. (I skipped this step, but I really do recommend it.)

When you’re ready to bake, preheat the oven to 350 degrees F. Remove the bowl of dough from the fridge and allow it to soften slightly. Line a couple of baking sheets with parchment paper.

Measure about 1/3 of a cup of dough for each cookie, rolling into a ball and  scooping about  six mounds of dough onto each baking sheet.

Sprinkle lightly with kosher salt and bake until golden brown but still soft, 12-15 minutes. Transfer the baking sheet to a wire rack for 10 minutes, before transferring them to a wire rack to cool completely. Repeat with remaining dough.

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