If you love soft, chocolate-packed cookies with a little crunch, these chocolate almond cookies will hit the spot. They're rich, buttery, and just the right mix of tender and nutty. Enjoy them warm with coffee, or stash a few in an airtight container for later (if they last that long).
Table of Contents
Recipe Snapshot (Quick Answer Box)
- What it is: Soft, slightly cakey cookies with a rich chocolate flavour and a light almond crunch.
- Why You'll Love It: Easy ingredients, no fuss, and the perfect balance of sweetness for everyday baking.
- How to make it: Mix the ingredients in one bowl. Scoop onto baking tray and flatten. Bake and allow to cool.
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These are the kind of cookies you'll want to make again and again - simple, delicious, completely irresistible and full of chocolate flavour.
Why this recipe works
- They're just perfect: These cookies bake up soft and slightly cakey with golden edges - the kind that stay tender even after cooling on the wire rack.
- Simple ingredients, big flavour: A classic mix of butter, sugar, and self-raising flour forms the base of this easy cookie dough, while chopped chocolate and slivered almonds add a rich, nutty hit.
- Easy to make and store: You only need one bowl, a baking sheet lined with parchment paper, and a few pantry staples. Once baked, they keep beautifully in an airtight container - perfect for snacking all week.
Ingredients
You'll only need a few simple ingredients to make these chocolate almond cookies:
- Butter: Gives the cookies their rich, buttery flavour and soft texture. Let it come to room temperature before mixing.
- Sugar: Castor sugar keeps the cookies light. You can swap in brown sugar for a slightly deeper flavour.
- Egg: Helps bind the cookie dough and adds moisture for that soft, cake-like texture.
- Self-raising flour: Forms the base of the dough and gives the cookies just the right lift. No self-raising flour? Use all-purpose flour with a teaspoon of baking powder instead.
- Vanilla extract: Adds warmth and enhances the chocolate flavour.
- Chocolate: Use good-quality chocolate for the best flavour - dark, milk, or a mix of both works well.
- Slivered almonds: Add a gentle crunch and nutty taste to balance the sweetness.
Variations and Substitutions
- Make them dairy-free: Swap the butter for vegan butter or a dairy-free alternative. The cookies will stay soft, and the flavour remains rich.
- Try brown sugar: Replacing caster sugar with brown sugar adds a slightly deeper, caramel-like taste and a chewier texture.
- Use different nuts: Slivered almonds are classic, but you can use chopped hazelnuts, pecans, or even brazil nuts for variety.
- Go gluten-free: Substitute the self-raising flour with a good gluten-free blend and a pinch of baking powder - mix your dry ingredients well before adding them to the batter.
- Boost the chocolate flavour: Add a little extra chopped chocolate or use a darker variety if you prefer a more substantial chocolate hit.
How to make chocolate almond cookies - a quick overview
For complete instructions, please see the recipe card below.
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Make the dough
Cream butter and sugar in a large bowl, beat in the egg, then add vanilla, milk, and flour to form a soft dough.
Add extras & shape
Mix in chopped chocolate, almonds, and salt; Scoop, roll and flatten them.
Bake & cool
Bake for about 20 minutes until golden, then cool briefly on the tray before transferring to a wire rack.
Your chocolate almond cookies questions answered
Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 2 days. Let it sit at room temperature for 15-20 minutes before shaping and baking.
Bake the cookies for an extra 3-5 minutes until the edges are golden brown. A little longer in the oven helps create a firmer, crunchier texture without drying them out.
Absolutely. You can swap the chocolate for dark, milk, or even white chocolate. If you prefer, try chopped hazelnuts or pecans instead of slivered almonds for a twist on flavour and texture.
You can. Use a good-quality gluten-free self-raising flour to achieve similar results.
Peter's Tips
- Watch the bake time: Around 15 minutes is the sweet spot - they'll look slightly soft when you take them out, but they'll firm up as they cool on the tray. For a crunchier cookie, bake for an extra 3-5 minutes.
- Mind the dough texture: The cookie dough should feel soft but not sticky. If it's too wet, sprinkle in a little extra flour until it's easy to handle.
- Use parchment paper: It keeps the cookies from sticking and helps them bake evenly on the cookie sheet.
- Cool properly: Let the cookies rest on the baking tray for a few minutes before moving them to a wire rack - this helps them set without overbaking.
- Store smartly: Once cooled, keep the cookies in an airtight container at room temperature. They'll stay soft for several days and can also be frozen if you want to bake ahead.
Storage and Freezing
- These cookies store beautifully, making them ideal for baking ahead. Once completely cooled, transfer them to an airtight container and keep at room temperature for up to 4-5 days.
- If you'd like to freeze them, place the baked cookies in a single layer on a tray and freeze until solid. Once firm, move them to a reusable freezer bag or sealed container with parchment paper between the layers to prevent sticking.
- To enjoy later, let the cookies thaw at room temperature - they'll taste just as soft and chocolatey as when freshly baked.
More cookie recipes
These chocolate almond cookies are simple, reliable, and full of flavour. Whether you love them soft and cake-like or prefer a little extra crunch, this easy cookie recipe delivers every time. Bake a batch this weekend, share them with friends, and don't forget to leave a comment and rating below - I'd love to hear how yours turned out.
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📖 Recipe
Chocolate Almond Cookies
Conversions
Ingredients
- 75 g unsalted butter, (Note 1)
- 60 g sugar, (Note 2)
- 1 egg, large
- 1 teaspoon vanilla extract
- 30 ml milk, full fat (Note 4)
- 175 g self-raising flour, (Note 3)
- 100 g dark chocolate, (Note 5)
- 50 g slivered almonds, (Note 6)
Instructions
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- In a bowl, cream together the butter and sugar until light and fluffy, then beat in the egg.75 g unsalted butter (Note 1), 60 g sugar (Note 2), 1 egg large
- Add the vanilla extract, milk, and flour to make a pliable dough - the dough should feel soft but not sticky (Note 7).1 teaspoon vanilla extract, 30 ml milk full fat (Note 4), 175 g self-raising flour (Note 3)
- Mix in the chopped chocolate and almonds until evenly distributed.100 g dark chocolate (Note 5), 50 g slivered almonds (Note 6)
- Using a cookie scoop, portion the dough (Note 8).
- Roll each portion into a ball, place them spaced apart on the baking sheet, and flatten gently with your fingers.
- Bake in the centre of the oven for about 15 minutes, watching carefully so they don't overcook (Note 9).
- Remove from the oven and cool on the tray for a few minutes before transferring to a wire rack to cool completely (Note 10).
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Peter's Tips →
- Let the butter come to room temperature before using - it creams more easily and gives a smoother dough.
- Brown sugar can replace sugar for a deeper, slightly caramel flavour.
- Wholemeal self-raising flour adds a light nuttiness if you prefer a more rustic texture.
- Can use plant-based milk if preferred. Add the milk gradually - you might not need it all, depending on how your dough feels.
- Use good-quality dark chocolate and roughly chop it for uneven, melty chunks.
- Slivered almonds can be swapped for chopped hazelnuts or pecans if you prefer.
- The dough should be soft and pliable, not sticky - add a touch more flour if needed.
- A cookie scoop keeps the portions even and ensures they bake consistently.
- Fifteen minutes gives you a soft, cakey cookie - add 3-5 minutes for crispier edges. Cooling the cookies on the tray first helps them set before moving to a wire rack.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
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Rate and Comment below!This post first appeared on the website in August 2009 but was updated with new pictures and information in June 2025.
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