These Chocolate Almond Cookies are the perfect balance of rich cocoa flavor and nutty crunch, making them an irresistible everyday treat.
Packed with plant-based protein and healthy fats from almonds, they offer a more wholesome twist on the classic chocolate cookie.
Soft, chewy, and delightfully crisp around the edges, these cookies come together quickly—ideal for busy bakers looking for an easy, satisfying snack or dessert.
Chocolate Almond Cookies
Equipment
- 1 Electric mixer (stand or hand mixer)
- 2 Mixing bowls (large and medium)
- 1 whisk
- 1 rubber spatula
- 1 Cookie scoop or tablespoon
- 1 Baking sheet
- 1 Parchment Paper (sheet)
- 1 Wire Cooling Rack
Ingredients
- 250 g unsalted butter softened to room temperature
- 100 g granulated white sugar
- 75 g soft brown sugar
- 1 large egg
- 60 ml milk
- 1 teaspoon vanilla extract
- 240 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 50 g unsweetened cocoa powder
- 80 g chocolate chips plus extra for topping
- 50 g slivered almonds plus extra for topping
- 1 pinch sea salt for sprinkling on top
Instructions
- Prepare the Ingredients: Before you begin, gather all your ingredients and make sure your butter and egg are at room temperature. Room-temperature butter blends more smoothly with the sugars, creating a light, airy texture for your cookies. Pre-measure your flour, cocoa powder, baking powder, and baking soda to make the process seamless. This prep ensures a smooth workflow and consistent results.
- Cream Butter and Sugars: Place the softened butter, granulated white sugar, and soft brown sugar into a large mixing bowl. Using an electric mixer on medium speed, cream the butter and sugars together until the mixture is pale, fluffy, and smooth. This step incorporates air into the dough, giving the cookies a soft and tender texture. Scrape down the sides of the bowl occasionally to ensure even mixing.
- Incorporate Wet Ingredients: Add the egg, milk, and vanilla extract to the creamed butter and sugar. Mix on medium-low speed until fully combined. The mixture should be smooth and slightly thickened, with a glossy texture. This step adds moisture and helps bind the dry ingredients later, contributing to the chewy consistency of the cookies.
- Whisk Dry Ingredients: In a separate medium bowl, combine the all-purpose flour, cocoa powder, baking powder, and baking soda. Use a whisk to evenly distribute the leavening agents and cocoa throughout the flour. Whisking ensures there are no lumps, which helps the cookies bake evenly and maintain a uniform chocolate flavor.
- Combine Wet and Dry Ingredients: With the mixer running on low speed, gradually add the dry flour mixture to the wet ingredients, spoon by spoon. Mix just until the dough comes together. Avoid over-mixing, as this can develop the gluten too much and make the cookies tough. The dough should be thick, chocolatey, and slightly sticky.
- Fold in Chocolate Chips and Almonds: Using a rubber spatula, gently fold in the chocolate chips and slivered almonds until they are evenly distributed throughout the dough. Make sure to fold carefully to maintain the airy texture of the dough. This step ensures every cookie has a delightful balance of chocolate and nutty crunch.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 15 minutes. Chilling helps the dough firm up, which prevents the cookies from spreading too much while baking and helps maintain a thicker, chewier center.
- Preheat Oven and Prepare Baking Sheet: While the dough chills, preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. Properly preparing the baking sheet prevents the cookies from flattening or burning on the bottom.
- Portion and Shape the Cookies: Using a cookie scoop or tablespoon, portion out dough balls and place them on the prepared baking sheet, spacing them a few inches apart. Gently press each dough ball down slightly to form a small disc. This step ensures uniform cookies that bake evenly and have the ideal soft center with slightly crisp edges.
- Add Toppings: Sprinkle additional chocolate chips, slivered almonds, and a pinch of sea salt on top of each cookie dough ball. The toppings add extra texture, flavor, and a visually appealing finish. The sea salt enhances the chocolate flavor, balancing sweetness with a subtle savory note.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12 minutes. The cookies should be set around the edges but still soft in the center. Keep a close eye during the final minutes of baking, as ovens may vary. This careful timing guarantees a chewy, melt-in-your-mouth texture.
- Cool and Transfer: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This allows them to firm up slightly and makes them easier to transfer. Then, carefully move the cookies to a wire cooling rack to cool completely. Cooling ensures the perfect texture and prevents them from becoming soggy on the bottom.
- Serve and Enjoy: Once cooled, serve the cookies immediately, or store them in an airtight container to maintain freshness. These chocolate almond cookies pair beautifully with milk, coffee, or tea, making them a perfect treat for any time of day! Enjoy the rich chocolate flavor with the satisfying crunch of almonds in every bite.
Notes
- Always use room-temperature butter and eggs. Cold ingredients can make the dough uneven and prevent proper creaming, which affects texture.
- Chilling the dough is essential. It helps prevent spreading and keeps the cookies soft and chewy in the center while crisp around the edges.
- Toast almonds lightly for extra flavor. This enhances their nuttiness and adds a deeper aroma to the cookies.
- Don’t overmix the dough once the dry ingredients are added. Overmixing can develop gluten, making the cookies dense and tough instead of soft.
- Adjust sweetness or chocolate chips to taste. If you prefer extra chocolate, sprinkle more on top before baking for a visually appealing finish.
Chef’s Secrets: Perfect Cookies Every Time
The secret to these cookies lies in balancing texture and flavor.
Creaming the butter and sugar thoroughly incorporates air, giving a tender crumb.
Gently folding in chocolate and nuts maintains the dough’s lightness while ensuring each cookie has an even distribution of chocolate and crunch.
Using high-quality cocoa and chocolate chips enhances richness without overpowering the natural almond flavor.
Lastly, a pinch of sea salt on top highlights the sweetness and elevates the chocolate flavor, creating a gourmet taste in every bite.
Serving Suggestions: Delightful Pairing Ideas
These chocolate almond cookies are incredibly versatile.
Serve them warm with a glass of cold milk, or enjoy them alongside a cup of freshly brewed coffee or tea for a mid-afternoon pick-me-up.
They also make a beautiful addition to dessert platters, gift boxes, or holiday treats.
For a decadent twist, sandwich a layer of almond butter or chocolate ganache between two cookies for a rich, indulgent treat that’s perfect for sharing.
Storage Tips: Keep Cookies Fresh Longer
To maintain freshness, store fully cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container or zip-lock bag for up to 3 months.
When ready to eat, thaw at room temperature or warm gently in the oven for a few minutes to restore softness.
Avoid storing in the refrigerator, as this can dry them out and reduce their chewy texture.
Frequently Asked Questions
1. Can I substitute almond with another nut?
Yes! You can use walnuts, pecans, or hazelnuts as a substitute. Toasting the nuts first enhances their flavor and provides the same crunchy texture that complements the chocolate.
2. Can I make these cookies gluten-free?
Absolutely. Replace all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but the cookies will remain soft, chewy, and delicious.
3. How do I prevent cookies from spreading too much?
Chill the dough before baking and avoid using melted butter. Both steps help the cookies hold their shape, resulting in a thicker, chewy center with crisp edges.
4. Can I make the dough ahead of time?
Yes, the dough can be prepared and stored in the refrigerator for up to 24 hours before baking. This not only saves time but also enhances the cookie’s flavor as the ingredients meld together.
5. Can I add extra chocolate or mix-ins?
Certainly! You can fold in extra chocolate chips, chunks, or dried fruit like cherries or cranberries. Just be mindful of adding too many extras, which could affect the baking time and texture slightly.
