Chewy Chocolate Almond Cookies

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

Yield: about 30 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.

32 Responses to “Chewy Chocolate Almond Cookies”

  1. The Blue-Eyed Bakers — August 29, 2010 at 7:03 pm

    Such a delicious looking cookie…chocolate and almonds are always a perfect pair!


  2. Jessica @ How Sweet — August 29, 2010 at 7:04 pm

    I have a feeling your dad and I would get along great! 2 lbs of chocolate is nothin.’ ;)


  3. Amy — August 29, 2010 at 8:19 pm

    Oh yum! Love chocolate and with almonds? A winner for sure.


  4. Joe @ Eden Kitchen — August 29, 2010 at 8:53 pm

    Wow, those look very indulgent. We are planning a picnic next weekend and I think these would be perfect :)


  5. Joanne — August 29, 2010 at 10:43 pm

    I can’t say that chocolate almond is a combination I’ve ever had before…what have I been waiting for?!?!?! These look fantastic. Maybe if you promise to bake these for your dad, he’ll save you some of that chocolate bar.


  6. notyet100 — August 29, 2010 at 11:01 pm

    cookies look yum,.


  7. Kim at Rustic Garden Bistro — August 29, 2010 at 11:15 pm

    Hey Jamie!

    I feel like we haven’t connected in forever! It’s been a busy summer.

    These cookies look DELICIOUS! I happen to have a few pounds of Scharffenberger… guess what I’ll be doing this week? ;-)

    Have a great week!



  8. Betty @ scrambled hen fruit — August 29, 2010 at 11:21 pm

    These look so good- I love chocolate with almonds. 8 lbs of chocolate? Yum!


  9. Jenny Flake — August 30, 2010 at 10:52 am

    Wow, I could eat a dozen of these in no time! Yum!!


  10. Maria — August 30, 2010 at 11:06 am

    Fantastic cookie recipe! I can’t wait to make them!


  11. Brooke (Baking with Basil) — August 30, 2010 at 2:15 pm

    They look so soft and chewy! Another combination to add to the recipes. :)


  12. Karen@Mignardise — August 30, 2010 at 6:16 pm

    Since I truly believe that chocolate-covered almonds are the most perfect food in the world, I’m sure I’ll LOVE these cookies. Thanks for a great recipe!


  13. Katrina — August 30, 2010 at 10:20 pm

    These cookies even LOOK chewy. Great photos! I can’t wait to make this recipe.


  14. Eliana — September 7, 2010 at 10:57 pm

    Love the contrast of chew and crunch from this cookie. They look fantastic.


  15. kathdiaz (found baking) — September 8, 2010 at 12:07 am

    I already love your dad! Haha! I wish I had a dad who would give me a 10 pound block of chocolate even if there’s no occasion. I too love almonds and chocolates together. Just think of Hershey’s Kisses with Almonds. It’s perfection. Simply perfection. Your cookies look so chewy and chocolatey. I bet they are as classically perfect as Kisses with Almonds. Virtual cookie jar is needed stat, so I can try these cookies.


  16. Avanika (Yumsilicious Bakes) — September 9, 2010 at 2:00 pm

    Your dad sounds like an awesome guy. I’d happily help him get through those 10 pounds!!


  17. Ashlie — February 3, 2011 at 8:11 pm

    I just made these cookies and they are FRIEKEN AMAZING~!!

    the only thing I changed was
    – 1/2 cup of cocoa instead of 2/3 (cause thats all I had haha)
    – almond slices instead of slivered
    and I added about 1/3 cup of coconut :)

    the recipe was amazing, the cookies were so moist and chewy and just right delectable

    thanks a bunch!!!!!!!!!!


    • Jamie — February 4, 2011 at 5:57 pm

      Awesome! SO glad you loved them!

  18. Layla — October 18, 2011 at 4:14 pm

    Just made this without blanching the almonds, SUPER yummy!


  19. Karen — December 18, 2011 at 10:51 pm

    I just finished making these and they are freakin’ fantastic. Oh…and I used walnuts because that’s what I had. YUM! Thank you. : ) My question is this: you said these cookies stored in an airtight container would keep well for 3 days. What if I store them in an air tight container and freeze them. Would they keep a bit longer?


    • Jamie — December 19, 2011 at 4:54 pm

      Thanks for stopping by! I have never frozen these cookies, but I am betting they’ll do just fine! Happy Holidays!

  20. Lynn — December 21, 2011 at 2:30 am

    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!


  21. Sandi — December 23, 2011 at 11:10 pm

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


  22. Jaime — December 23, 2011 at 11:23 pm

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


  23. Robin — March 4, 2012 at 11:19 am

    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!


    • Jamie — March 4, 2012 at 3:42 pm

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

  24. Nancy Goff — September 8, 2012 at 3:23 pm

    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.


    • Jamie — September 8, 2012 at 3:33 pm

      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.

  25. Michconnors — November 13, 2012 at 4:41 pm

    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!


    • MBA — November 18, 2012 at 10:41 am

      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.

  26. Paul — December 6, 2013 at 10:13 pm

    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.



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