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Chocolate Almond Giant Cookie, by F. Perret

This giant cookie is made of a soft buttery dough and a crunchy topping with roasted almonds and chocolate chunks. It is drizzled with a salted caramel sauce and sprinkled with sea salt flakes.
Prep Time15 mins
Cook Time23 mins
Total Time38 mins
Course: Snack
Cuisine: French
Keyword: Almond butter, Dark chocolate, Easy baking, Giant cookie
Servings: 6 people


  • Ø 8 inch - 20 cm cake ring


  • ½ cup unsalted butter - room temperature (110 g)
  • ¾ cup brown sugar (140 g)
  • 1 egg (50 g)
  • 3 tbsp almond butter (60 g)
  • 1 cup + 2 tbsp all-purpose flour (170 g)
  • 1 pinch table salt (1 g)
  • 1 tsp baking powder (5 g)
  • cup dark chocolate (around 60% cocoa) (110 g) - chunks
  • ¼ cup whole blanched almonds (40 g)
  • 2 tbsp salted caramel (30 g) - optional, see notess
  • 1 pinch sea salt flakes


  • Preheat the oven to 350°F - 180°C.
  • Put the almonds on a baking tray with parchment paper and roast for 8 minutes.
    Chop them roughly once cold.
  • Cream the butter with the brown sugar.
  • Mix in the almond butter.
  • Then add the egg with about ⅓ of the flour and mix until combined.
  • Add the rest of the flour, table salt and baking powder.
  • Place the ring on a baking sheet lined with parchment paper and put the dough in it, making it flat and even with your hands.
  • Sprinkle with chocolate chunks and almond pieces.
  • Bake for 15 minutes. Let it rest for 10 minutes and remove the ring gently while still warm.
  • Allow to cool down completely on a cooling rack before drizzling with salted caramel and sprinkling with sea salt flakes.


  • Don’t use a cake pan with a bottom because the cookie is pretty fragile, it’s going to break when unmolding.
  • Remove the ring while the cookie is still warm. Proceed gently and make sure that the cookie is coming off well everywhere. Once the ring is removed, move the cookie carefully on a cooling rack to finish cooling down.
  • The caramel sauce is optional, it’s a nice addition but not essential. Here is the recipe of my favorite salted caramel sauce.
    If you choose to drizzle with salted caramel, you’ll have to keep the cookie in the fridge if not eaten the same day.
    When refrigerated, the chocolate gets harder which makes the topping crunchier. Take out of the fridge 15 minutes before eating to enjoy at room temperature.