Best Ever 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!
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.