Soft, fudgy, and with double chocolate, these Almond Chocolate Cookies don't require a mixer, have no chilling time and will satisfy all the chocolate lovers out there.
Like my Peanut Butter Chocolate Chunk Cookies, these double chocolate almond cookies melt in your mouth and will leave you always wanting just one more.
Ingredients and substitutions
- Butter: You can use salted or unsalted. Just make sure is at room temperature before you begin, not cold or melted. Cold butter will be too hard to mix by hand, but melted butter will give you flat cookies.
- Flour: All-purpose white flour works best for this recipe. Do not use bread or cake flour.
- Eggs: Eggs help with texture, thickness, and give a richer taste to these cookies.
- Instant Coffee Powder: this is an optional ingredient, but I recommend uising it if you want to intensify the chocolate flavor.
- Sugar: Use both brown and white sugar to get a chewy cookie. Using only white sugar will give you a crispier cookie.
- Cocoa Powder: Use unsweetened cocoa powder for a rich, delicious chocolate flavor. Use Dutch Cocoa Powder for a darker color.
- Chocolate Chips: I prefer using semi-sweet chocolate chips for this recipe. You can substitute with white chocolate or sweet chocolate chips if you prefer a sweeter version.
You can also use chocolate chunks instead of chips. Get your favorite chocolate bar, slice into small chunks and use it instead of chocolate chips. By using a chocolate bar, you can add a personal touch to this recipe, making it even more special for you.
- Almond Slices: It adds a delicious crunchiness to these cookies. You can use chopped almonds or almond slices.
You can also replace the almond slices for hazelnuts, pecans, or even omitting all the nuts in case of allergies.
- Milk Powder: Enhances the taste of these cookies.
Making from scratch
Start by preheating the oven to 350°F, rack on the middle shelf.
Step 1. In a large bowl, mix butter, brown and white sugar, eggs, and vanilla extract until combined.
Step 2. In a medium bowl, stir together flour, milk powder, salt, cocoa powder, and instant coffee powder if using.
Step 3. Combine the wet and dry ingredients, stirring just until dough forms.
Step 4. Add chocolate chips and almond slices, and mix until combined.
Step 5. Using a cookie scoop or a spoon (you can make them half, 1, 2 or 3 tablespoons), shape the dough into balls and place them on a lined baking sheet.
Step 6. Bake according to the size of the cookies: big cookies (3 tbsp) for about 13 minutes, medium cookies (1-2 tbsp) for about 11 minutes, small cookies (½ tbsp) for about 9 minutes. Bake just until the center is no longer shiny. Be careful not to overbake, or the cookies won’t be fudgy.
Expert tips
Put enough space between cookies. Prevent all the cookies baking together into a big cookie by spacing them adequately. Leave 1 to 2 inches between them to be safe.
Avoid flat cookies. Always use parchment paper or a silicone mat when baking, as it helps with spreading. Also, use room-temperature butter, as melted butter can result in thinner cookies.
Don't bake dry, cakey cookies. If it’s your first time baking these cookies, check them 2-3 minutes before the recommended time, as oven temperatures may vary. Overbaked cookies still taste great but lose their fudginess. Also, if using cups, measure the flour correctly.
Storing and freezing
- Storing: These cookies will keep well for a week if stored correctly. After cooling, place them in an airtight container and store at room temperature, away from sunlight.
- Making ahead: You can make the dough ahead and store it in the refrigerator for up to 4 days.
- Freezing: You can freeze this recipe. If freezing unbaked dough, shape it before freezing. Place cookie balls on a cookie sheet and freeze for 1 hour. Transfer them to a freezer-safe bag, seal it, and store in the freezer. If freezing baked cookies, wait for them to cool before doing so. Place cooled cookies in a freezer-safe bag, seal it, and store in the freezer for up to 3 months.
- Baking from frozen: Add 2 to 3 more minutes to the baking time if baking from frozen.
More Chocolate Recipes
Have you tried my Almond Chocolate Cookies? Please leave a 🌟 star rating in the recipe card below, I'd love to know how it went!
📖 Recipe
Almond Chocolate Cookies
Ingredients
- ¾ cup butter
- 2 eggs
- ⅓ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 teaspoon instant coffee powder optional ingredient
- 2 tablespoon milk powder
- 1 ¼ cup all-purpose flour
- ½ cup cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup chocolate chips
- ½ cup sliced almonds
Instructions
- Preheat oven to 350°F, rack on the middle shelf.
- In the bowl of a stand mixer, or a large bowl, mix butter, brown and white sugar, eggs and vanilla extract, until combined.
- In a medium bowl, stir flour, milk powder, salt, cocoa powder and instant coffee powder if using.
- Mix wet ingredient mixture with dry ingredient mixture, stirring only until dough is formed. Add chocolate chips and almond slices, and stir until cookie dough is formed.
- Using a cookie scoop, a spoon or your hands, shape cookie dough into balls. Place shaped dough into a lined baking sheet.
- Bake cookies according to their size: big cookies (3 tbsp), about 13 minutes, medium cookies (1-2 tbsp), about 11 minutes, small cookies (½ tbsp), about 9 minutes. Bake just until the center is no longer glossy. Careful to not overbake, or the cookies won’t be fudgy.
- Cookies will come out soft. Let them rest in the baking sheet for 2 minutes, then transfer them to a cooking rack.
Kirsten
I have Buttermilk powder. I think I'll try it.
Milk and Pop
I hope you like them as much as I do, Kirsten!
Linda
Not many people have or use powdered milk. I'm not spending the money on something i'll never use up. Too bad, this sounded good.
Milk and Pop
Hi Linda!
You can substitute powdered milk for 1 tbsp of all-purpose flour. Cheers!
Sheila
Baker's do. I have both whole milk and buttermilk powder.
Nelly Riana Sazali
you can use creamer. it still is powder and milky.