What do you do when you have a bunch of almonds available and no one is eating them? Ummm… you bake with them! Yes, that’s what I did. I made use of a cup at least and baked with them, turned it into these rich, fudgy double chocolate almond cookies. Oh, I will say it’s nice to randomly make up recipes again. It was fun experimenting and coming up with this recipe.
This double chocolate almond cookies recipe is a simple recipe, not fussy, and one you can make with a bowl and fork (my preferred equipment whenever possible). I love how it doesn’t require any chocolate melting like other recipes. This one just requires some cocoa powder for that chocolate flavor, but enough so that you still get that rich chocolate fudgy flavor. The addition of the almond adds some nice texture and crunch. And toasting the almonds ahead of time really brings out the nutty flavor.
Below’s the recipe if you want to give it a try. I think they’d make for a great and tasty addition to any cookie box this holiday season. I plan on adding them to a few of the boxes will be making in the coming days.
Oh yes, if you missed yesterday’s sweet treat, make sure to check them out. You can’t go wrong with these thin and chewy ginger molasses cookies.
Double Chocolate Almond Cookies
Description
Thick, fudgy-centered cookies with just the right amount of sweetness thanks to the addition of balancing ingredients such as bittersweet chocolate, sea salt, and toasted almonds.
Ingredients
Instructions
- Roughly chop or crush the almonds, then toast them in a large frying pan over medium heat, stirring until light brown and fragrant. Transfer to a plate to cool completely.
- In a medium bowl, sift the flour, cocoa powder, baking powder, and baking soda, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, both sugars, and salt. Mix on medium speed until pale and fluffy, 1–2 minutes. Add the egg, and mix until combined, scraping down the bowl as needed. On low speed, add the flour mixture, and mix to incorporate. Mix in the chocolate and toasted almonds. Note: you can do all of this using a bowl and fork if you prefer. That’s what I did because I couldn’t be bothered to use a mixer.
- Scoop or divide out the dough into 12 even-sized balls (~55g). Refrigerate for 30 minutes.
- When ready to bake, preheat the oven to 375°F, and line 2 large baking sheets with parchment paper. Then place each ball on the prepared sheets, leaving at least 1 inch between each.
- Bake until the edges have crisped slightly, 10–12 minutes. Remove and sprinkle sea salt over the cookies (if using). Let the cookies cool for 5 minutes on the baking sheets, then transfer them to a rack to cool completely. Enjoy!
Notes
- These cookies can be kept in an airtight container at room temperature for up to 4 days.
This recipe was inspired by The Cozy Plum and Mokonuts. This site contains affiliate links, if you make a purchase through them, we receive a small commission.