These dreamy double chocolate almond cookies are chocolate cookie heaven for hard core chocolate lovers. Laden with chocolate and almonds, moist and fudgy with a little skirt of chewy crunch and melting pockets of chocolate they’re very possibly addictive…..you won’t be able to stop at eating just one!
This recipe knocks double chocolate chip cookies out of the park. Every single person who ate them were glowing with compliments and absolutely begging for the recipe. You. Need. This. Recipe!
At a Glance This Is What You Need To Make Double Chocolate Almond Cookies
Plain (All Purpose) Flour
Bi-Carb Soda (Baking Soda)
Light Brown Sugar
Dutch Processed Cocoa Powder
Dark Chocolate Chips
If you love the combination of chocolate and nuts try our chocolate chip cookies with macadamia for another unbelievably good chocolate chip cookie.
The Mixture and Elbow Grease
Double chocolate almond cookies are easy peasy to make using a mixmaster but……the mixture is very thick…very, very thick so you will need a bit of muscle and elbow grease to mix in the chocolate and almonds if making these by hand.
This recipe comes from Kathleen King, owner of Tate’s Bake shop in Southampton, New York. Kathleen opened the store when she was just 21 and has been running it for the past 40 years.
We figure if anyone should know how to produce a scrumptious cookie, she should, and does. The shop has been voted best bakery in the Hamptons for many years, and as the New York Times noted “it’s worth putting miles on the odometer to visit the store”.
Kathleen demonstrated making these cookies with the effervescent Ina Garten, (she with the ultra shiny hair …..would love to know her secret) in Ina’s home in the Hamptons. After watching Kathleen make these Double Chocolate Cookies we couldn’t resist making them and they didn’t disappoint.
We made these flavour packed cookies and couldn’t get enough of them as they are so moreish. In fact so moreish that we gave the rest to our local fruit shop girls to stop us eating them, and they gave glowing reports too.
Salt brings out the flavour in chocolate and accentuates the sweetness and suppresses bitterness. Simply adding salt to a chocolate recipe makes the chocolate taste better by balancing out flavours and bringing out many subtle nuances. So when you read the ingredients and notice salted butter you’ll understand why.
All ovens differ and the size of your cookie also affects the cooking time. Check your cookies at the 11-12 minute mark, you want the cookies when lightly pressed to spring back and to have lost the wet lustre they had whilst they were cooking.
Remove the tray from the oven and allow the cookies to cool on the tray. As the cookies cool they will dry a little and you should have a slightly crunchy outside.
It’s essential to allow the cookies to cool for a few minutes on the tray as they will be too soft to transfer to a cooling rack.
Watch How to Make Double Chocolate Cookies
What’s your go-to chocolate biscuit? We would love to hear from you in the comments below when you make these absolutely dreamy Double Chocolate Almond Cookies.
Laden with chocolate and almonds, moist and fudgy with a little skirt of chewy crunch and melting pockets of chocolate they're very possibly addictive.....you won't be able to stop at eating just one!
- 300g salted butter, softened ( 1 1/4 cups)
- 200 gms caster sugar (1 cup)
- 200 gms light brown sugar, firmly packed (1 cup)
- 300gms plain (all purpose) flour (2 cups)
- 80 gms Dutch processed cocoa powder (3/4 cup)
- 1 teaspoon bi-carb soda (baking soda)
- 1/2 teaspoon fine salt
- 2 teaspoons vanilla extract
- 1 large egg
- teaspoon coffee powder
- 500 gms dark, milk or white chocolate chips - see notes below (2 1/2 cups)
- 120 gm slivered almonds (1 cup)
- preheat oven to 175c (350f) on bake, not fan
- line baking sheet with baking paper
- beat the butter and sugars together until just combined (30 seconds) there is no need to cream the butter and sugar
- sift the flour, cocoa, salt and bicarb (baking soda) together into the mixing bowl with the butter and sugar
- add egg, coffee and vanilla and mix for 30 seconds
- finally add the chocolate chips and almond slivers, give it all a good mix until it is all combined
- use a 4cm (1 1/2 inch) scoop and place cookies on baking sheet about 5cm (2 inches) apart
- bake on middle shelf for 12-15 minutes - check after 12 minutes - see cooked cookies test in the notes below
- cool cookies on baking sheet - cookies will be soft but will firm up when cooled
- serve and enjoy!
- We used an ice cream scoop to portion the batter. This results in cookies of the same size and thickness
- Chocolate - we used only dark chocolate for a truly rich chocolate experience but any combination is fabulous.
- If you don't have a smallish ice cream scoop just divide the mixture into even looking balls and watch the cook time as a small or for that matter a larger cookie will have a different cook time
- Each cookie weighed approximately 50gm (1 3/4oz)
When are the cookies cooked. All ovens differ and the size of your cookie also affects the cooking time. Check your cookies at the 11-12 minute mark, you want the cookies when lightly pressed to spring back and to have lost the wet lustre they had whilst they were cooking.
Amount Per Serving Calories 133Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 85mgCarbohydrates 13gFiber 1gSugar 11gProtein 2g
Nutritional information provided here is only intended as a guide.
Cooper loves to have a soft toy to play with at all times and this little toy is one he stole from a friends baby.