Cakes & Bread
Savory Crunchy Almond Cheese Cookies with Chocolate Chips
Prep
25 min
Cook
18 min
Servings
24
Level
Easy
The combination of savory aged cheddar cheese and the aroma of toasted almonds gives these cookies a flavor character quite different from your usual sweet cookies. The texture is crisp on the outside yet still slightly soft in the middle, with a scattering of chocolate chips that melt ever so slightly with every bite. Perfect as an afternoon snack or as a filling for your holiday cookie jars that everyone will keep reaching for.
🧂 Ingredients
🍽️ Servings: 24
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams unsalted butter, room temperature
- 100 grams granulated sugar
- 50 grams brown sugar
- 1 whole egg
- 1 whole egg yolk
- 280 grams medium-protein all-purpose flour
- 20 grams cornstarch
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 100 grams aged cheddar cheese, finely grated
- 60 grams sliced almonds, toasted
- 100 grams chocolate chips
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👩🍳 Instructions
- 1 Beat the butter, granulated sugar, and brown sugar with a mixer on medium speed for 2-3 minutes until pale and smooth; there's no need to beat until stiff and fluffy.
- 2 Add the egg and egg yolk one at a time, beating briefly after each addition until well combined and the batter is smooth.
- 3 Sift the flour, cornstarch, baking powder, and salt into the butter mixture. Fold gently with a spatula until no flour is visible; avoid overmixing so the cookies don't turn out tough.
- 4 Add the grated cheese, toasted sliced almonds, and 70 grams of the chocolate chips (set aside 30 grams for topping). Mix well with a spatula until all the ingredients are fully combined.
- 5 Cover the dough with plastic wrap and chill in the fridge for 30 minutes so it firms up and is easier to shape.
- 6 Preheat the oven to 170°C (340°F) for 10 minutes. Prepare a baking sheet lined with parchment paper.
- 7 Scoop about 20 grams of dough, roll into a ball, and place on the baking sheet spaced 4 cm (about 1.5 inches) apart, as the cookies will spread while baking. Press down lightly on top and press the remaining chocolate chips onto the surface.
- 8 Bake on the middle rack of the oven for 15-18 minutes, until the edges turn golden brown but the center still looks slightly soft.
- 9 Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack so they set properly and don't fall apart.
- 10 Let the cookies cool completely at room temperature before storing them in an airtight container.
💡 Tips
• Make sure the butter is truly at room temperature so it's easy to beat and doesn't clump.
• Don't skip chilling the dough in the fridge, as this helps keep the cookies from spreading too much while baking.
• Toast the sliced almonds briefly until fragrant before mixing them in so their aroma really comes through.
• Store the cookies in an airtight container with a paper towel at the bottom to help keep them crisp.
📊 Nutrition Facts / serving
185
Calories (kcal)
3 g
Protein
11 g
Fat
19 g
Carbs
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