Soft, fudgy and loaded with double chocolate, these Almond Chocolate Cookies are quick to make, require no mixer or chilling time, and will satisfy any chocolate craving.
Like my Peanut Butter Chocolate Chunk Cookies, these double chocolate almond cookies practically melt in your mouth and make it hard to stop at just one.
Ingredients and substitutions
- Butter: Salted or unsalted works. Use room-temperature butter — not cold or melted — so it’s easy to mix and the cookies retain the right texture.
- Flour: All-purpose flour is recommended. Avoid bread or cake flour for best results.
- Eggs: Eggs improve texture and richness, helping the cookies stay thick and tender.
- Instant Coffee Powder: Optional, but it intensifies the chocolate flavor if you include it.
- Sugar: A mix of brown and white sugar yields a chewier cookie. Using only granulated sugar will produce a crisper cookie.
- Cocoa Powder: Use unsweetened cocoa for a deep chocolate flavor. Dutch-processed cocoa will give a darker color.
- Chocolate Chips: Semi-sweet chips balance the bitterness of cocoa nicely. Swap for white or sweeter chips if you prefer.
You can also use chocolate chunks instead of chips. Chop your favorite chocolate bar into small pieces to add a personal touch.
- Almond Slices: Sliced or chopped almonds add a pleasant crunch. You can substitute with hazelnuts or pecans, or omit nuts entirely for allergies.
If you need to avoid almonds, replace them with hazelnuts, pecans, or leave the nuts out altogether.
- Milk Powder: Optional but recommended — it enhances flavor and tenderness.
Making from scratch
Preheat the oven to 350°F with the rack in the middle position.
Step 1. In a large bowl, cream the room-temperature butter with the brown and granulated sugar. Add the eggs and vanilla and mix until combined.
Step 2. In a separate bowl, whisk together the flour, milk powder, salt, cocoa powder and instant coffee powder if using.
Step 3. Fold the dry ingredients into the wet just until a dough forms. Do not overmix.
Step 4. Stir in the chocolate chips and sliced almonds until evenly distributed.
Step 5. Use a cookie scoop or spoon to portion the dough into balls (½, 1, 2 or 3 tablespoons) and arrange them on a lined baking sheet, leaving space between each.
Step 6. Bake to size: large (3 tbsp) about 13 minutes, medium (1–2 tbsp) about 11 minutes, small (½ tbsp) about 9 minutes. Remove when the centers are no longer glossy. Avoid overbaking to keep them fudgy.
Expert tips
Space cookies adequately. Leave 1–2 inches between portions so they don’t spread into each other.
Prevent flat cookies. Bake on parchment paper or a silicone mat and use room-temperature butter; melted butter causes excessive spreading.
Avoid dry, cakey cookies. Start checking the cookies 2–3 minutes before the suggested time since ovens vary. Overbaking removes the fudgy texture. If you measure with cups, measure the flour properly for consistent results.
Storing and freezing
- Storing: After cooling, keep cookies in an airtight container at room temperature for up to a week.
- Making ahead: The dough can be refrigerated for up to 4 days before baking.
- Freezing: Freeze shaped, unbaked cookie balls on a tray for 1 hour, then transfer to a freezer-safe bag for up to 3 months. Baked cookies can also be frozen after cooling.
- Baking from frozen: Add 2–3 minutes to the baking time when baking directly from frozen.
More Chocolate Recipes
-
Nutella Chocolate Cinnamon Rolls
-
Sourdough Chocolate Cake (With Sourdough Discard)
-
Chocolate Ginger Crinkle Cookies (Earthquake Cookies)
-
Chocolate Chips Scones Recipe (Cookie Scones)
Have you tried my Almond Chocolate Cookies? Please leave a star rating in the recipe card below — I’d love to hear how they turned out!
📖 Recipe
Almond Chocolate Cookies
Tatiana Kamakura
Pin Recipe
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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
- 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 and position the rack in the middle.
- In a large bowl, cream the butter with brown and granulated sugar. Add the eggs and vanilla and mix until combined.
- In a separate bowl, whisk together the flour, milk powder, salt, cocoa powder and instant coffee powder if using.
- Fold the dry ingredients into the wet just until a dough forms. Stir in the chocolate chips and sliced almonds.
- Shape the dough into balls with a scoop or spoon and place them on a lined baking sheet, spacing them 1–2 inches apart.
- Bake according to size: large (3 tbsp) ~13 minutes; medium (1–2 tbsp) ~11 minutes; small (½ tbsp) ~9 minutes. Remove when the center is no longer glossy. Let rest on the baking sheet 2 minutes, then transfer to a cooling rack.
Notes
Nutrition
Calories: 292kcal
Carbohydrates: 33g
Protein: 4g
Fat: 17g
Saturated Fat: 10g
Fiber: 2g
Sugar: 20g