Chocolate Almond Cookies

If you're crazy about chocolate and nuts, you'll love these chocolate almond cookies! This delicious twist on a classic chocolate cookie recipe adds the irresistible crunch of almonds for a decadent and satisfying treat. So why not indulge your sweet tooth and try these 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 chocolate almond cookies recipe is available in the recipe card below.

1. Step 1: 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.

2. Step 2: Add the egg, milk and vanilla and mix again.

3. Step 3: Whisk the flour, cocoa powder, baking powder, and soda separately.

4. Step 4: With the mixer running on low speed, slowly add the spoonfuls of the flour mixture until a cookie dough forms.

5. Step 5: Add the chocolate chips and almonds and mix through the dough using a spatula. ( Cover the bowl in plastic wrap and chill in the fridge to rest for 15 minutes).

6. Step 6: Use a cookie scoop to portion out cookies.

7. Step 7: Roll into balls, press slightly and place on a parchment-lined baking sheet a few inches apart. (Bake cookies in a preheated oven 180°C (350°F) for 12 minutes).

8. Step 8: Allow cookies to cool on a baking sheet for five minutes before transferring them to a wire rack to cool completely.

Expert Tips 

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

Recipe FAQ

More cookie recipes

📖 Recipe

Chocolate Almond Cookies

5 from 2 votes

Prep: 20 minutes mins

Cook: 9 minutes mins

Total: 29 minutes mins

Servings: 25 cookies

Cuisine: American

Author: Peter G

PRINT PIN RATE

If you're crazy about chocolate and nuts, you'll love these chocolate almond cookies! This delicious twist on a classic chocolate cookie recipe adds the irresistible crunch of almonds for a decadent and satisfying treat.

📩 Save this recipe!

Enter your email and we’ll send the recipe directly to you!

Conversions

Metric - US Customary

Ingredients

 

1x2x3x

• ▢ 250 grams butter, unsalted, room temperature
• ▢ 100 grams white sugar, granulated
• ▢ 75 grams brown sugar, soft
• ▢ 1 egg
• ▢ 60 ml milk
• ▢ 1 teaspoon vanilla extract
• ▢ 240 grams all-purpose flour
• ▢ ½ teaspoon baking powder
• ▢ 50 grams cocoa powder
• ▢ ½ teaspoon baking soda
• ▢ 80 grams chocolate chips
• ▢ 50 grams slivered almonds
• ▢ 1 pinch sea salt, (to top each cookie)

Cook ModePrevent your screen from going dark

Instructions 

• 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.
  250 grams butter, 100 grams white sugar, 75 grams brown sugar
• Add the egg, milk and vanilla and mix again
  1 egg, 60 ml milk, 1 teaspoon vanilla extract
• Whisk the flour, cocoa powder, baking powder, and soda separately.
  240 grams all-purpose flour, ½ teaspoon baking powder, 50 grams cocoa powder, ½ teaspoon baking soda
• With the mixer running, slowly add the spoonfuls of the dry ingredients until a cookie dough forms.
• Add the chocolate chips and almonds and mix through the dough using a spatula. ( Cover the bowl in plastic wrap and chill in the fridge to rest for 15 minutes).
  80 grams chocolate chips, 50 grams slivered almonds
• Use a cookie scoop to portion out cookies.
• Roll into balls, press slightly and place on a parchment-lined baking sheet a few inches apart.
• Top the cookies with extra choc chips, almonds and a sprinkling of salt.
  1 pinch sea salt
• Bake cookies in an oven at 180°C (350°F) for 12 minutes.
• Allow cookies to cool on a baking sheet for five minutes before transferring them to a wire rack to cool completely.

Peter's 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. 

Nutrition

Serving: 1 cookie | Calories: 170 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 11 g | Saturated Fat: 6 g

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

Made this recipe?Please consider Leaving a Review!

This post first appeared on the website in August 2009 but was updated with new pictures and information in May 2023.