Spiced Almond-Chocolate Chip Cookies

I rarely bake. Nor do I create recipes for desserts. But every now and then I get the urge to make something different. These cookies are a perfect example. With a hint of cardamom, cinnamon, and toasted slivered almonds, these are not your typical chocolate chip cookies. Think of a nutty, chocolatey snicker-doodle. Bake off a couple dozen, or save the dough and freeze it. Either way they’re delicious!


1 1/8 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 teaspoon ground cardamom

1 stick softened unsalted butter

1/2 cup brown sugar

1/3 cup white sugar

1 egg

1/2 teaspoon almond extract

1 cup semi-sweet chocolate chips or dark chocolate chunks

1/2 cup slivered almonds (toasted)


Pre-heat oven to 375. Start by dry-toasting 1/2 cup slivered almonds in a pan over medium heat, until golden and fragrant. Set aside and reserve. Mix flour, baking soda, and salt into a bowl. Then add cinnamon and cardamom and mix well. In another large mixing bowl, combine butter, brown sugar, white sugar, and almond extract until creamy consistency is achieved. Beat in one egg, continuing to mix. Then slowly add flour mixture, in batches, mixing to combine. Lastly, fold in toasted almonds and 1 cup chocolate chips or chunks, mixing to combine.

Drop about a tablespoon of cookie dough for each cookie onto a baking sheet and bake in oven for about 10 minutes or until golden. Let cool and enjoy!