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Chocolate Chip Marcona Almond Cookies

Featuring the decadent crunch of salted Marcona Almonds paired with sweet chocolate chips, these cookies are also perfectly soft and chewy thanks to the secret ingredient - cornstarch!  Enjoy them for dessert tonight!


  • 2 1/4 cups Flour

  • 1 teaspoon Cornstarch

  • 1 teaspoon Baking Soda

  • 1 tsp. Salt

  • 1 cup Salted Butter (2 sticks), room temperature

  • 1 1/2 cup Brown Sugar, packed

  • 2 teaspoons Vanilla Extract

  • 2 Eggs

  • 2 cups Chocolate Chips

  • 1 cup Marcona Almonds (I use Kirkland Signature brand from Costco)

Preheat oven to 375 degrees.

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.  In a large bowl, mix the butter and brown sugar until creamy.  Mix in the eggs and vanilla.  Slowly mix in the dry ingredients until combined.  Stir in the chocolate chips and Marcona almonds until dispersed.  

Drop on a lined cookie sheet by rounded tablespoon (use an ice cream scoop for consistency).  Bake 9-11 minutes or until lightly golden around the edges.  Cool on cookie sheet for 2 minutes, and then move to cooling rack.  

Note: This cookie dough freezes beautifully!  Form per usual on a lined cookie sheet, freeze until solid, and store in an airtight container.  Bake from frozen an extra 2-3 minutes. 

Yields ~ 2 dozen 

Active Time ~ 20 minutes

Total Time ~ 30 minutes

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