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The combination of chocolate and almonds will forever remind me of my dad. He loves chocolate almond everything, but especially chocolate covered almonds from the local chocolatier. These were always a supplemental gift for him on all occasions and to this day remain one of his favorite treats.

While dabbling around in the kitchen last week, I came up with this delish chocolate almond cookie recipe. I under baked them just a tad to impart a chewiness that perfectly complimented the crunchy texture of the almonds. I also refrigerated the dough to allow the flavors to marry and the dough to slightly stiffen.

I definitely inherited my sweet tooth from my dad, although he is much more of a chocolate lover than I am. In fact, he called me yesterday asking if I had any use for a 10 pound block of Malley’s chocolate. Although he later confessed that he had eaten 2 pounds, so it was now more like an 8 pound block. Apparently he professes his love for sweets to whomever he encounters because the chocolate slab was a gift from one of his happy clients. I’m doubting there will be much left by the time I make my way back home to pick it up, but I’ll keep ya posted. I hope you enjoy this recipe as much as we did…have an amazing day!

Chewy Chocolate Almond Cookies


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


1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy.

2. Add the vanilla, then the eggs, one at a time, and mix well. Scrape down the sides of the bowl after the addition of each egg.

3. Sift together the cocoa, flour, baking soda, and salt. Turn your mixer to low and gradually add the sifted ingredients; mix until just combined.

4. Fold in the chocolate chips and almonds. Refrigerate dough for 1 hour.

5. Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.

6. Measure the dough using a 1 1/2 tablespoon scoop or a rounded tablespoon. Roll the dough in your hands until it forms a uniform ball and place on your lined baking sheet.

7. Bake cookies for 11-12 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly (about 3 minutes) on the pan, then transfer to a wire rack to cool completely.

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  1. hilary says:

    Fantastic recipe – I made them with smoked almonds and baked them for 14 mins which left a crisp, crunchy and deliciously chocolatey cookie . thanks you

  2. Cynthia says:

    These cookies were soo good. Even my kids who don’t like chocolate kept going back for more. They are trouble. I crashed my Keto for these babies. 

    1. Jamie says:

      So happy to hear you enjoyed the cookies, Cynthia! Thanks so much for stopping by and leaving your feedback!

  3. Paul says:

    Michconnors: As far as the salt, it’s important to remember that Kosher salt is less dense (more flaky) than normal salt. For Diamond Crystal Kosher salt, one teaspoon is the same amount of salt as 1/2 teaspoon of normal table salt.

  4. Michconnors says:

    I just made these cookies a couple of days ago – they turned out really salty, even though I only put in a teaspoon of salt as you indicated in the recipe. They are better a bit undercooked so others that want to make them should make sure to not overbake them!

    1. MBA says:

      I am sorry to hear that you had an issue with the recipe. If you have specific questions about what could have went wrong, feel free to email me at Thanks so much for stopping by and leaving your valuable feedback. Have a great day.

  5. Nancy Goff says:

    I mixed these last night, stuck the dough in the fridge and then baked them this morning. I used pecans — that’s what I had — instead of almonds and ended up with some glorious cookies. They are GOOD. They go to church with me tomorrow morning so I’ll get lots of comments, compliments and requests for the recipe.
    Thanks again for such good cookies.

    1. Jamie says:

      I’m so happy to hear that you enjoyed the cookies. Thanks for taking the time come back and comment on your experience with the recipe. Have a great weekend.

  6. Robin says:

    Thank you so very much for this recipe! I found you on Pinterest and made these cookies to test out my recent splurge of a stand mixer. They have a great chocolate flavor and wonderful texture and are overall amazing! This recipe will be taking a spot in my “permanent” file!

    1. Jamie says:

      I’m glad to hear that you enjoyed the recipe! Thanks so much for reporting back. Have a great day.

  7. Jaime says:

    These are, no joke, my new favorite cookies!!! Making a second batch with dark chocolate chips and walnuts now!!! OUTTA SIGHT!!! THANK YOU!!!

  8. Sandi says:

    I just made these for Christmas cookies for friends, well, not sure how many people are getting them! So so so very good!!!!!

  9. Lynn says:

    I used 1/2 C Butter + 3/8 C Olive Oil. I also used 3/4 C Crushed Raw Almonds. It turned out quite well. The picture of the cookies doesn’t do them justice. They look/taste fantastic!