Around here, we’ve really cut back on eating sweets. But, when I made these double chocolate almond cookies for my son and his college friends, I knew I was in trouble! Of course, I had to sample at least one to make sure they were good. That’s a mom’s duty, right? Believe me when I say these cookies are love (hate?) at first bite.
Before I share the recipe, I must warn you. The smell coming from your oven will have you hooked (kind of like when you walk past Cookies by George at the mall). Take one bite and it’s all over from there…
Double Chocolate Almond Cookies
1 cup butter
¾ cup brown sugar, lightly packed
½ cup granulated sugar
1 tsp. vanilla
1 cup all purpose flour (I used nutri-flour “tastes like white” blend)
2/3 cup whole wheat flour
1/3 cup cocoa
1 tsp. baking soda
½ tsp. salt
½ cup raw almonds, roughly chopped
¾ cup dark chocolate chips
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
In a large bowl, beat together butter and both sugars until smooth. Add the egg and vanilla, and mix well.
In a separate bowl, combine flour, cocoa, baking soda and salt. Gradually beat into butter mixture.
Stir in almonds and chocolate chips until well combined.
Roll into balls (I used a small ice cream scoop to ration them out) and place at least a couple inches apart on the baking sheet.
Bake for 10-12 minutes (depending on size). They will be a bit firm on the top, but soft in the center (don’t over bake, as you want them ooey gooey on the inside). Remove from oven and let sit for a couple minutes before you transfer them to the cooling rack.
Makes 18 large cookies.