Chewy Chocolate Almond Cookies
If you’re craving a cookie that’s decadently rich, irresistibly chewy, and packed with crunchy almonds and melty chocolate chips, these Chewy Chocolate Almond Cookies are exactly what you need. This recipe strikes the perfect balance between deep cocoa flavor and nutty crunch, making every bite pure bliss. With a tender, chewy texture and a generous mix of semi-sweet chocolate chips and chopped almonds, these cookies are a chocolate lover’s dream come true. Plus, they’re super easy to make from scratch with simple ingredients you likely already have in your kitchen.
Why You’ll Love This Recipe
- Chewy, fudgy texture: Thanks to the combination of brown and granulated sugar plus the right amount of butter, these cookies stay soft and chewy, not cakey or crispy.
- Bold chocolate flavor: Using unsweetened cocoa powder alongside semi-sweet chocolate chips gives a deep, rich chocolate taste without being overly sweet.
- Crunchy almond contrast: Coarsely chopped blanched slivered almonds add delightful texture and a subtle nutty flavor that complements the chocolate perfectly.
- Simple ingredients: No fancy or hard-to-find items here — just pantry staples coming together for an impressive homemade treat.
- Versatile for any occasion: Whether it’s a casual snack, holiday gift, or a cozy night in, these Chewy Chocolate Almond Cookies fit the bill.
What We’re Using
- 1/2 pound (2 sticks) unsalted butter, room temperature: Provides richness and moisture for that perfect chewy texture.
- 3/4 cup light brown sugar, packed: Adds moisture and a slight caramel note to enhance chewiness.
- 1 cup granulated sugar: Balances sweetness and helps with cookie structure.
- 2 teaspoons pure vanilla extract: Boosts overall flavor depth.
- 2 large eggs, room temperature: Bind the dough and contribute to texture.
- 2/3 cup unsweetened cocoa powder (I used Scharffen Berger): The heart of the chocolate flavor, choose a quality cocoa for best results.
- 2 cups all-purpose flour: The base of your cookie dough.
- 1 teaspoon baking soda: Helps cookies spread and rise slightly.
- 1 teaspoon kosher salt: Balances sweetness and enhances chocolate flavor.
- 2 cups semi-sweet chocolate chips: Melt into gooey pockets of chocolate throughout the cookies.
- 1/2 cup blanched slivered almonds, coarsely chopped: Adds crunch and nutty aroma.
Recommended Tools
- Mixing bowls: For combining wet and dry ingredients separately before mixing.
- Electric mixer or stand mixer: Makes creaming butter and sugar effortless and ensures even mixing.
- Measuring cups and spoons: For precise ingredient measurements.
- Rubber spatula: Perfect for scraping down bowl sides and folding in ingredients gently.
- Baking sheets: Use heavy-duty, rimmed sheets for even baking.
- Parchment paper or silicone baking mats: Prevents sticking and promotes even baking.
- Cooling racks: Essential for cooling cookies evenly and avoiding sogginess.
- Spoon or cookie scoop: To portion dough uniformly for consistent cookie size.
The Method for Chewy Chocolate Almond Cookies
Step 1: Prep Your Ingredients
Start by bringing your butter and eggs to room temperature. This helps them incorporate smoothly into the dough, resulting in a better texture. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy—about 3 to 4 minutes. This aeration is key for chewy cookies.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract until combined.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the unsweetened cocoa powder, all-purpose flour, baking soda, and kosher salt. Whisking helps distribute the leavening and salt evenly throughout the flour.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet butter mixture, mixing on low speed until just combined. Avoid overmixing here to keep the cookies tender.
Step 6: Fold in Chocolate Chips and Almonds
Using a rubber spatula, gently fold in the semi-sweet chocolate chips and coarsely chopped blanched slivered almonds. This ensures even distribution without breaking the almond pieces too finely.
Step 7: Portion the Dough
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto your prepared baking sheets. Leave about 2 inches between each to allow for spreading.
Step 8: Bake to Perfection
Bake in the preheated oven for 10–12 minutes, or until the edges are set but the centers still look slightly soft. They will firm up as they cool, keeping that perfect chewy texture.
Step 9: Cool Completely
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This step prevents them from breaking and helps maintain chewiness.
Holiday & Seasonal Touches
- Add a pinch of ground cinnamon or pumpkin pie spice for warm, cozy notes perfect for fall and winter treats.
- Mix in dried cranberries or cherries along with the almonds for a festive color and tart contrast—similar to the delightful textures in Chocolate Dipped Cranberry Pistachio Biscotti.
- Sprinkle flaky sea salt on top before baking to enhance the chocolate’s richness and add a gourmet touch.
- Dip half of each cookie in melted white chocolate and sprinkle with crushed peppermint for a holiday party hit.
Pitfalls & How to Prevent Them
- Dry, crumbly cookies: Make sure your butter is truly softened, not melted, for proper creaming. Overbaking also dries cookies out, so watch closely near the end of baking.
- Cookies spreading too much: Chill the dough for 30 minutes before baking if your kitchen is warm, or if you notice the cookies spreading excessively.
- Flat cookies: Don’t overmix the dough once the flour is added; this develops gluten and can make cookies tough and flat.
- Uneven baking: Rotate baking sheets halfway through baking to ensure even heat distribution.
Storage & Reheat Guide
Store your Chewy Chocolate Almond Cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container — it helps maintain moisture.
For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before enjoying.
If you prefer warm cookies, reheat in a microwave for 10-15 seconds or in a 300°F (150°C) oven for about 5 minutes to restore that fresh-baked softness.
Helpful Q&A
Can I substitute the almonds with another nut?
Absolutely! Walnuts, pecans, or hazelnuts would work beautifully in this recipe. Just chop them coarsely to maintain the crunchy texture that complements the chewy cookie base.
Is it okay to use salted butter instead of unsalted?
Yes, but reduce the added kosher salt to about 1/4 teaspoon to avoid oversalting the cookies.
Can I make these cookies vegan?
To make vegan Chewy Chocolate Almond Cookies, swap butter for a plant-based margarine and use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Keep in mind the texture might be slightly different but still delicious.
What type of cocoa powder is best?
Natural unsweetened cocoa powder works well and gives a sharp chocolate flavor. For a richer, smoother taste, you can use Dutch-processed cocoa. The original recipe uses Scharffen Berger, known for its quality and intense chocolate notes.
Healthy-ish Favorites
- Browned Butter Sugar Cookies Vanilla Glaze – A buttery, flavorful cookie with a simple glaze, perfect for those who love classic sweets with a twist.
- Chocolate Dipped Cranberry Pistachio Biscotti – Crunchy, nutty, and studded with tart cranberries, these biscotti make a sophisticated yet wholesome snack.
Let’s Eat
Once your Chewy Chocolate Almond Cookies have cooled to perfection, grab a glass of cold milk, your favorite coffee, or a cup of hot tea, and savor each bite. The chewy texture combined with the bursts of melted chocolate and crunchy almonds creates a cookie experience that’s simply unforgettable. Whether you’re baking for yourself, family, or friends, these cookies are guaranteed to bring smiles and satisfy sweet cravings time and again.
Enjoy the rich, chocolaty goodness and the nutty crunch that makes these Chewy Chocolate Almond Cookies an instant favorite in any cookie jar!
Share on Pinterest
Chewy Chocolate Almond Cookies
Ingredients
Equipment
Method
- Start by bringing your butter and eggs to room temperature. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together on medium speed until light and fluffy, about 3 to 4 minutes.
- Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract until combined.
- In a separate bowl, whisk together the unsweetened cocoa powder, all-purpose flour, baking soda, and kosher salt.
- Gradually add the dry ingredients to the wet butter mixture, mixing on low speed until just combined. Avoid overmixing.
- Using a rubber spatula, gently fold in the semi-sweet chocolate chips and coarsely chopped blanched slivered almonds.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake in the preheated oven for 10–12 minutes, until edges are set but centers look slightly soft. Cookies will firm up as they cool.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For softer cookies, ensure butter is softened, not melted, and avoid overbaking.
- Chill dough for 30 minutes if cookies spread too much during baking.
- Substitute almonds with walnuts, pecans, or hazelnuts for variation.
- Store cookies in an airtight container with a slice of bread to maintain moisture up to 4 days.
- Freeze baked cookies for up to 3 months; reheat briefly to restore softness.
