Chocolate Almond Cookies
These chewy Chocolate Almond Cookies are rich in cocoa flavor with the perfect crunch of toasted almonds. Soft on the inside and lightly crisp on the outside, they’re quick to make, full of chocolate goodness, and a perfect companion for coffee breaks or dessert platters. A delightful mix of texture and taste in every bite!
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.
