Chocolate Almond Cookies

These chocolate almond cookies are soft, lightly cakey, and packed with rich dark chocolate and crunchy slivered almonds. Quick to make with simple ingredients, they bake to golden perfection in just 15 minutes — perfect for coffee breaks or an easy homemade treat.

Course Afternoon Tea, sweet treat

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings cookies

Calories 133kcal

Author Peter G

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)

Metric - US Customary

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, 60 g sugar, 1 egg
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, 175 g self-raising flour
Mix in the chopped chocolate and almonds until evenly distributed.
100 g dark chocolate, 50 g slivered almonds
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).

Notes

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