Chewy, fudgy and full of chocolate, these Double Chocolate Almond Cookies are super easy to make and will satisfy all the chocolate lovers out there.
These cookies melt in your mouth and will leave you always wanting just one more. Caution: they’re dangerous, really dangerous. Your self-control will be forever damaged after the first bite.
Butter. Use unsalted, room temperature butter. Cold butter will be too hard to mix, and melted butter will give you flat cookies.
Flour. All-purpose white flour works best for this recipe.
Baking Powder. Always check expiration date.
Eggs. Eggs help with texture, thickness and give a richer taste to these cookies.
Vanilla Extract. The vanilla extract helps to enhance the flavor.
Instant Coffee Powder. Instant coffee helps to bring out even more the chocolate taste in these cookies. It’s totally optional, as you can see I don’t add it in the recipe’s video, but recommended if you have the ingredient.
Sugar. Use both brown and white sugar for a chewy cookie. Using only white sugar will give you a crispier, less fudgy cookie.
Cocoa Powder. Use unsweetened. It gives the batter a rich, delicious chocolate flavor and dark color.
Chocolate Chips. I prefer using semi-sweet chocolate chips for this recipe. You can substitute for white chocolate, or sweet chocolate chips, if going for a sweeter version.
Milk Powder. Another ingredient that enhances the taste of these cookies.
Salt. Use fine sea salt for this recipe.
Almond Slices. Gives a delicious crunchiness to these cookies.
How do you make double chocolate almond cookies from scratch?
It’s not difficult at all and totally doable with your hands, a spoon and a bowl only - but a mixer does help to mix the wet ingredients with sugar.
Mix wet ingredients + sugar. Remember: use room-temperature butter. In the bowl of a stand mixer, or a large bowl, mix butter, brown and white sugar, eggs and vanilla extract, until combined.
Mix dry ingredients. In a medium bowl, stir flour, milk powder, salt, cocoa powder and instant coffee powder if using.
Make cookie dough. Mix wet ingredients with dry ingredients, stirring only until dough is formed. Add chocolate chips and almond slices, and mix until combined into cookie dough.
Shape. Using a cookie scoop or your hands, shape cookies into balls. Place shaped balls into a lined baking sheet.
Bake. 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. You need to bake just until the center is no longer shiny. Careful to not overbake, or the cookies won’t be fudgy.
Can you use normal chocolate for cookies?
Don’t want to use chocolate chips for these cookies? You can replace them for chocolate chunks!
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.
You can also replace the almond slices for hazelnuts, pecans, or even omitting all the nuts in case of allergies.
Avoid these cookie baking mistakes
All the cookies baked together in a big cookie. Prevent that from happening by spacing them enough. These double chocolate cookies don’t spread too much, but you should leave 1 to 2 inches between them to prevent that from happening.
Flat cookies. Always use parchment paper or a silicone mat when baking: it helps a lot with spreading. Also, use room temperature butter for this recipe, as melted butter can give you a thinner cookie. And don’t forget the baking powder and eggs.
Dry, cakey cookies. If it’s your first time baking those cookies, check them 2-3 minutes before the given time, as oven temperatures may differ. Overbaked cookies still taste great, but lose all their fudginess. Also, measure correctly the flour.
Storing and freezing
These cookies will keep well for a week if stored correctly. After cooling, place cookies in an airtight container, and store in room temperature, away from sunlight.
You can make the dough ahead. It can be stored in the refrigerator for up to 4 days.
You can freeze this recipe. If freezing unbaked dough, shape it before freezing. Place cookie balls on a cookie sheet, and in the freezer 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. They’re good for 3 months.
For baking frozen dough, add 2 to 3 more minutes to baking time.
More Cookie Recipes
Double Chocolate Cookies (With Almond Slices)
- 1 ½ sticks butter 170g
- 2 eggs
- ⅓ cup granulated sugar 67g
- ½ packed brown sugar 85g
- 1 teaspoon vanilla extract
- 2 teaspoon instant coffee powder
- 2 tablespoon powdered milk 30g
- 1 ¼ cup all-purpose flour 156g
- ½ cup cocoa powder 50g
- ¼ teaspoon salt
- 1 teaspoon baking powder 4g
- ½ cup chocolate chips 110g
- ½ cup sliced almonds 50g
- 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.