There’s something magical about biting into a thick, chewy cookie loaded with chocolate and crunchy nuts. If you love the combination of rich chocolate and hearty nuts in every bite, then these Extreme Nuts and Choco-Chip Cookies are exactly what you need to bake next! They’re indulgent, satisfying, and perfect for any time you’re craving a sweet treat. The blend of almonds and cashews with milk and dark chocolate chunks makes these cookies a true standout.
But wait, if you’re into cookies that are just as nutty and chocolatey, don’t forget to check out my Walnut Chocolate Chunk Cookies or the decadent Choco-Caramel Almond Fudge Cookies—both equally loaded with nutty goodness. Or if you’re after something slightly different, my Florentine Butter Cookies pack a satisfying crunch as well!
Why You’ll Love These Cookies
- Nut lovers’ dream: Packed with almonds, cashews, milk chocolate, and dark chocolate chunks.
- Thick and chewy texture: Perfect for that bakery-style cookie experience.
- Customizable: Swap out the nuts or chocolate to suit your preferences!
Let’s dive into the recipe for these heavenly cookies!
Ingredients required:-
Following is a preview of the ingredients required, for the detailed list with quantity find the recipe card below:
- Butter (Cold & Cubed): Cold butter is essential for that thick, chewy texture. You can use salted butter, but reduce the salt in the recipe.
- Brown Sugar & White Sugar: The combination of both sugars provides a perfect balance of moisture and sweetness. Brown sugar adds a deeper caramel flavor, while white sugar creates a crispy edge.
- Eggs
- Vanilla Extract: Adds warmth and flavor. You could try almond extract for a different twist.
- All-Purpose Flour
- Cornflour/Cornstarch: This keeps the cookies soft and tender, giving them that perfect chewy texture.
- Baking Soda: Helps the cookies rise and become thick and puffy.
- Almonds & Cashews: Feel free to use any nuts you prefer—walnuts or pecans would work well too.
- Dark & Milk Chocolate: The combination of both chocolates creates a rich, layered chocolate flavour. You can stick to one type if that’s what you prefer.
- Chocolate Chips: These are for topping and give the cookies an extra boost of chocolate in every bite.
How to make Extreme Nuts and Choco-chip Cookies?
Following is an overview of instructions, for detailed instructions find the recipe card below:
1. Prepare the Dough
- Beat the cold, cubed butter with both sugars until combined.
- Add eggs and vanilla, and mix until smooth.
- Sift in the dry ingredients (flour, baking soda, cornflour, salt) and combine.
2. Add the Chocolate and Nuts
- Fold in the chopped dark and milk chocolate, plus the almonds and cashews.
3. Shape & Freeze
- Form dough balls, dip the tops in chocolate chips, and freeze.
4. Bake
- Bake the cookies till brown at the edges, then cool on the tray.
Tips for the Perfect Cookies
- Don’t Skip the Freeze: Freezing the dough helps the cookies keep their chunky shape and prevents them from spreading too much.
- Weigh the Dough: For perfectly uniform cookies, using a kitchen scale to weigh the dough ensures that each cookie is exactly 80g.
- Baking Time: Keep an eye on them in the oven. You want the centers to stay soft for that gooey texture!
Variations
- Swap the Nuts: Try using walnuts, pecans, or even macadamia nuts for a different flavor profile.
- Different Chocolates: You can use all dark chocolate or all milk chocolate based on your preference. White chocolate would be a fun addition as well!
- Add Dried Fruit: Toss in some dried cranberries or raisins for a sweet and tangy twist.
Storing Your Cookies
- Room Temperature: Store your cookies in an airtight container for up to 3 days.
- Fridge: These cookies will last for up to a week when stored in the refrigerator.
- Freezer: Freeze the baked cookies for up to 3 months. Just thaw them at room temperature before enjoying!
Are these make-ahead treats?
These Extreme Nuts and Choco-Chip Cookies are perfect for prepping in advance, making them a fantastic make-ahead treat.
After shaping the cookie dough balls, freeze them for 2 to 8 hours. If you’re planning to bake them later, just keep the dough balls in an airtight container in the freezer for up to 3 months. When you’re ready to bake, simply place them on a baking sheet and pop them straight into the oven. No need to thaw!
if you liked this recipe, try these!
Extreme Nuts and Choco-Chip Cookies
Ingredients
- 170 g Butter cold, cubed – ¾ cup
- 130 g Brown Sugar ⅔ cup
- 100 g Granulated White Sugar – ½ cup
- 2 large Eggs
- 1 tsp Vanilla Extract
- 350 g All-Purpose Flour 2¾ cups
- ½ tsp Salt
- 1 tsp Baking Soda
- 1 tbsp Cornflour/Cornstarch
- 60 g Chopped Dark Chocolate ¼ cup
- 60 g Chopped Milk Chocolate ¼ cup
- 30 g Chopped Almonds ¼ cup
- 30 g Chopped Cashews ¼ cup
- Chocolate Chips for topping – As needed
Instructions
Prepare the Dough
- Start by beating the cold, cubed butter with the brown sugar and white sugar until everything is well combined. You can use a stand mixer or a hand mixer for this step. The mixture may look a bit grainy, but that’s okay—it’s just the cold butter!
- Add the eggs, one at a time, and the vanilla extract. Beat until everything is fully incorporated and smooth.
Add the Dry Ingredients
- Sift in the flour, baking soda, cornflour, and salt. Mix until everything is just combined. Be careful not to overmix, as this can result in tougher cookies.
- Mix in the nuts and chocolate
- Gently fold in the chopped dark and milk chocolate, along with the chopped almonds and cashews. You want to make sure every bite has a good amount of chocolate and nuts!
Shape & Freeze
- Using a kitchen scale, measure out 80g of dough for each cookie. Roll them into balls, then dip the top of each ball into the chocolate chips, pressing them gently so they stick. Place the balls on a baking tray and freeze for 2-8 hours. This will help the cookies keep their thick shape while baking.
Bake to Perfection
- Preheat your oven to 200°C (392°F). Line a cookie sheet with parchment paper and place the frozen dough balls onto the sheet, leaving enough space between each one for spreading.
- Bake the cookies for 10-12 minutes until the edges are golden but the center remains slightly soft. Let them cool on the tray before transferring to a wire rack.
Notes
- Don’t Skip the Freeze to keep their chunky shape and prevent them from spreading too much.