Decadent Double Chocolate Almond Cookies
These double chocolate almond cookies are rich, chewy, and fudgy with a delightful almond crunch. Easy to make and freezer-friendly!
Around here, we don’t indulge in sweets as much as we used to. 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 tasty. 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. Kind of like my sweet potato brownie bites or double chocolate sweet potato muffins (for a gluten-free chocolate treat).
These cookies have everything going for them. I won’t do them justice, but let me try to describe. They’re chewy on the outside, rich and fudge-like in the center, with a satisfying almond crunch. Perfect for the chocolate lover!
You may want to double the batch to have some extras in the freezer. Just a thought… Enjoy!
How to Make Double Chocolate Almond Cookies
Ingredients
- 1 cup butter (room temperature)
- ¾ cup brown sugar, lightly packed
- ½ cup granulated sugar
- 1 egg (room temperature)
- 1 teaspoon vanilla
- 1 cup all purpose flour
- ⅔ cup whole wheat flour
- ⅓ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup raw almonds, roughly chopped
- ¾ cup dark chocolate chips
Directions
- Preheat oven to 375°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 allow to sit for a couple minutes before you transfer them to the cooling rack.
This recipe makes 18 large cookies.
Recipe Revisions and Tips
- Can I make these cookies using only all-purpose flour? Yes, I have done this successfully.
- What if my dough seems too sticky? If your butter is overly soft, refrigerate the dough for at least 15 minutes before baking. You should be able to easily roll into balls.
How to Store Cookies
Allow to completely cool, then transfer to airtight containers. You may also want to add parchment paper between layers to prevent sticking. Cookies can be stored at room temperature for a few days for optimal freshness. Place in freezer for up to 3 months.
Pin these double chocolate almond cookies for later!
Looking for More Delicious Cookie Recipes?
Best Ever Double Chocolate Almond Cookies
Ingredients
- 1 cup butter (room temperature)
- ¾ cup brown sugar, lightly packed
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ⅔ cup whole wheat flour
- ⅓ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup raw almonds, roughly chopped
- ¾ cup dark chocolate chips
Instructions
- Preheat oven to 375°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 allow to sit for a couple minutes before you transfer them to the cooling rack.
Notes
- Can I make these cookies using only all-purpose flour? Yes, I have done this successfully.
- What if my dough seems too sticky? If your butter is overly soft, refrigerate the dough for at least 15 minutes before baking. You should be able to easily roll into balls.
- How do I store these cookies? Allow to completely cool, then transfer to airtight containers. You may also want to add parchment paper between layers to prevent sticking. Cookies can be stored at room temperature for a few days for optimal freshness. Place in freezer for up to 3 months.
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Enjoy your day!
These look incredible! Did you say you had a son in college?? I had to reread that several times. I do not believe you, girl!
Believe me, I have a hard time wrapping my mind around it too. Watch it, they’re grown before you know it!
WANT!
Oh boy. Chocolate, almonds – I had to pin, but I’m afraid to make! I know they won’t last long around me!!!
Oh yum! Now I want cookies! Off to pin! Thanks for sharing!
These look soooo good! I love almonds!
Also, how do you have a son in college? You are so young looking! Beautiful!
These look delicious – nice and thick! I’ll have to try them.
Oh yeah, you had me at the first photo – yummmmm!
Wow, they, in fact, look heavenly. Can I have a few NOW with my coffee pretty please :)
Love almonds in cookies, especially if there is chocolate involved :)
Great recipe! I have a bunch of little cousins who would absolutely love these
I LOVE chocolate and almond together, these look fabulous!
I love that shot of the cut open cookie – these look like they have the perfect texture! Great recipe. :)
I don’t do a lot of baking, but I just might make THESE. That picture is way too enticing!