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Delicious Chewy Chocolate Almond Cookies food shot

Chewy Chocolate Almond Cookies

These Chewy Chocolate Almond Cookies are rich, fudgy, and packed with melty chocolate chips and crunchy almonds—pure cookie bliss!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 pound unsalted butter room temperature
  • 3/4 cup light brown sugar packed
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs room temperature
  • 2/3 cup unsweetened cocoa powder I used Scharffen Berger
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup blanched slivered almonds coarsely chopped

Equipment

  • Mixing bowls
  • Electric Mixer or Stand Mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cooling racks
  • Spoon or cookie scoop

Method
 

The Method for Chewy Chocolate Almond Cookies
  1. 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.
  2. 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.
  3. Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract until combined.
  4. In a separate bowl, whisk together the unsweetened cocoa powder, all-purpose flour, baking soda, and kosher salt.
  5. Gradually add the dry ingredients to the wet butter mixture, mixing on low speed until just combined. Avoid overmixing.
  6. Using a rubber spatula, gently fold in the semi-sweet chocolate chips and coarsely chopped blanched slivered almonds.
  7. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
  8. 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.
  9. 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.