Almond Chocolate Cookies
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.
Servings: 12 cookies
Calories: 292kcal
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.
Video
Notes
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.
Nutrition
Serving: 1cookie | Calories: 292kcal | Carbohydrates: 33g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 194mg | Potassium: 167mg | Fiber: 2g | Sugar: 20g | Vitamin A: 406IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 1mg
