Double Chocolate Almond Cookies
Introduction
These Double Chocolate Almond Cookies are rich, chewy, and packed with nutty crunch. Adapted from e’s joie, they balance deep cocoa flavor with chunks of dark chocolate and toasted almonds. Perfect for an afternoon treat or to impress guests, they’re simple yet indulgent.
Ingredients
100g butter
45g castor sugar
45g brown sugar
20g egg (about half a large egg, lightly beaten)
140g plain flour
20g cocoa powder
¼ tsp baking soda
60g chocolate chips (or chopped dark chocolate, e.g., Valrhona 68%)
Handful of diced almonds
Preparation
Cream Butter & Sugar
Beat butter with castor sugar and brown sugar until light and fluffy.
Add Egg
Gradually add the egg, mixing until fully incorporated.
Combine Dry Ingredients
Sift flour, cocoa powder, and baking soda. Fold into the butter mixture until just combined.
Mix in Add‑Ins
Stir in chopped chocolate and diced almonds.
Shape Cookies
Roll tablespoonfuls of dough into balls. Flatten slightly on a lined baking sheet, spacing about 1 inch apart.
Bake
Bake at 170°C (340°F) for 12 minutes, until set but still soft in the center.
Cool & Serve
Allow cookies to cool on the tray for 5 minutes before transferring to a wire rack.
Time & Yield
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: ~27 minutes
Yield: ~18 cookies
Tips & Tricks
Nutty boost: Toast almonds before adding for extra flavor.
Texture play: Use half milk chocolate, half dark chocolate for balance.
Chewy center: Slightly underbake for softer cookies.
Storage: Keep in an airtight container for up to 5 days.
Variations
Hazelnut Twist: Swap almonds for hazelnuts.
Espresso Kick: Add 1 tsp instant coffee powder to the dough.
White Chocolate Mix: Replace half the dark chocolate with white chocolate chunks.
Serving Suggestions
Pair with a glass of cold milk.
Serve warm with vanilla ice cream.
Gift in cookie tins for holidays.
FAQs
Q: Can I double the recipe?
A: Yes, just scale ingredients proportionally.
Q: Can I freeze the dough?
A: Absolutely — freeze shaped dough balls and bake straight from frozen, adding 2 minutes to bake time.
Q: Can I make them gluten‑free?
A: Substitute plain flour with a 1:1 gluten‑free baking blend.
Conclusion
These Double Chocolate Almond Cookies are a decadent blend of rich cocoa, melty chocolate, and crunchy almonds. Easy to make and endlessly customizable, they’re bound to become a go‑to recipe for chocolate lovers.