Chocolate Almond Cookies

Why this recipe works 

• Delicious Taste: Chocolate and almonds are two flavours that complement each other perfectly. The combination of the rich chocolate flavour and the nuttiness of the almonds provides a delicious taste that is hard to resist. (This is a recipe for chocolate lovers!).
• Easy to make: The recipe is simple and easy to follow, so even less experienced bakers can try it out and achieve great results. 
• Perfect texture: The cookies have a crunchy outer layer and a soft cake-like interior, making them a perfect balance of textures. 
• Customisable: The recipe can also be customised to cater to individual tastes. One can add more or less chocolate, almonds, or other ingredients such as dried fruits or nuts. 

Ingredients and substitutions

• Butter - I'm using unsalted butter for richness and flavour. Sub with vegan butter if you prefer. 
• White sugar - regular granulated sugar works fine. It sweetens the cookies and helps them brown.
• Brown sugar - adds moisture and a slight caramel flavour to the cookies.
• Eggs - medium-sized egg weighing 60 grams
• Milk - I'm opting for regular milk. You can sub with no-fat, low fat or plant-based milk. 
• Vanilla extract - adds flavour and aroma. Consider adding a teaspoon of almond extract for a more pronounced almond flavour. 
• All-purpose flour - unbleached and sifted. If you want to prepare the cookies gluten-free sub with store-bought gluten-free flour. Alternatively, swap half the flour for an almond meal or almond flour. 
• Baking powder - helps the cookies rise and become fluffy.
• Baking soda - an additional leavening agent. 
• Cocoa powder - adds a chocolate flavour and dark colour to the cookies. Do not use raw cacao as a replacement. 
• Almonds - slivered almonds are readily available at the supermarket. You can sub with roughly chopped almonds, walnuts or macadamia nuts. 
• Chocolate chips - along with the cocoa powder, add double chocolate flavour! You can use milk chocolate, dark chocolate or white chocolate chips.
• Salt - used to top the chocolate almond cookies. Use flaky sea salt for best results, and avoid regular table salt.

Equipment needed

• stand mixer with a paddle attachment or a handheld mixer
• mixing bowl
• cookie scoop
• parchment paper
• cookie sheet or baking sheet
• wire rack

How to make chocolate almond cookies

The full detailed recipe is available in the recipe card below.

Combine the white and brown sugar using the large bowl of an electric mixer. Cream the butter and sugar on medium speed until pale and light in colour.

Add the egg, milk and vanilla and mix again.

Whisk the flour, cocoa powder, baking powder, and soda separately.

With the mixer running on low speed, slowly add the spoonfuls of the flour mixture until a cookie dough forms.

Expert Tips 

• Use high-quality ingredients: The better the ingredients, the better the cookie. Use top-quality chocolate, almonds, and butter. 
• Toast almonds: Toasting them before adding them to the almond chocolate cookies will give them a nuttier flavour and crunch. 
• Don't overmix: Mix the ingredients until just combined. Over-mixing can toughen the dough and lead to dry cookies. 
• Use room temperature ingredients: Ensure your butter and eggs are at room temperature before mixing. Room temperature ingredients incorporate much better than cold ones. 
• Chill the dough: Chilling the dough for at least fifteen minutes before baking can help prevent spreading and make better-formed cookies. 
• Shape the dough: Roll it into balls and press them slightly to create a flatter cookie shape. 

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