These dark chocolate almond cookies are crispy on the outside, chewy on the inside, full of melty dark chocolate, almonds, and topped with flaky sea salt. It's the perfect chocolate cookie base with deep, delicious chocolate flavor.
Why You'll Love This Recipe
These almond chocolate cookies will be your new go-to double chocolate cookie, and can easily be made gluten-free.
Intense chocolate flavor - made with dutch processed cocoa powder and chopped dark chocolate, these cookies are the ultimate chocolate cookie with deep chocolate flavor.
Make-ahead cookie dough - because the dough should rest in the fridge for at least three hours (but overnight is best), this is a great make-ahead cookie. Keep the dough refrigerated for days, then pop them into the oven when you want one hot and fresh!
Textures - These cookies are crispy on the edges, chewy on the insides, and filled with melted chocolate and crunchy toasted almonds.
- Cocoa powder. Dutch-processed cocoa powder should be used, not natural cocoa. Hershey's special dark cocoa can be found in most grocery stores, which is a dutch-processed cocoa.
- Dark chocolate. Look for roughly 60% cocoa dark chocolate.
- Almonds. I like to use whole almonds and chop them myself for the best texture.
- Sugars. Both light brown sugar and granulated sugar for a crispy and chewy balance.
- Egg yolks. This makes for the chewiest cookies possible.
- Flaky sea salt. I highly recommend topping the cookies with this and would not skip it. This helps to cut through the dark chocolate, makes it less bitter, and actually brings out the flavors best. Look for Maldon brand or any sea salt flakes.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Substitute whole almonds with slivered or sliced almonds, or try chopped walnuts or macadamia nuts.
- Add ¼ teaspoon of almond extract to enhance the almond flavor.
- Use semi-sweet chocolate (~70% cacao) if you don't like super dark chocolate.
- Substitute chocolate chips or white chocolate in place of dark chocolate.
- Make the cookies gluten-free by using Bob's Red Mill 1-1 Gluten Free Baking Flour in place of the all-purpose flour.
- Substitute black cocoa in place of dutch processed cocoa for a more mellow, Oreo-like flavor.
How to Make This Recipe
One: Chop the almonds and toast them lightly in a large frying pan, tossing until they're fragrant and lightly brown. Transfer to a plate to cool.
Two: Cream together the butter and sugars, then add the eggs and beat until fluffy. Scrape down the sides.
Three: Whisk together the dry ingredients and add to the creamed ingredients.
Four: Mix until mostly combined.
Five: Add the cooled almonds and chopped chocolate and mix on low until evenly dispersed or mix in by hand.
Six: Scoop the dough balls, roll through your hands until smooth, then press in pieces of chocolate and extra chopped almonds.
Seven: Add all of the dough balls to a pan, cover with plastic wrap, and refrigerate for at least 3 hours, but up to 3 days.
Eight: Bake directly from the fridge until the edges are set and the centers are still gooey.
Hot tip! Use a large round object larger than the cookie to "scoot" the cookies. This helps them set up best, and also looks very nice!
Chilling the Chocolate Cookie Dough
While it can be difficult to wait for cookie dough to chill, it's really important that these chocolate almond cookies have time to rest and firm up. So, why do we chill the cookie dough?
- Hydration - allowing the cocoa powder and flour to hydrate leads to the best texture.
- Flavor - as the cocoa powder sits and hydrates, the chocolate flavor penetrates the dough and enhances the chocolate flavor best.
- Less spread - allowing the butter to re-solidify prevents spread and keeps your cookies thick and chewy, rather than spreading thin and getting too crispy.
- Use a digital scale to measure the dry ingredients. Adding too much flour or cocoa powder will result in dry, puffy cookies. If you only have measuring cups, use the fluff, scoop, and level method.
- Add chopped bits of chocolate and almonds to the tops of the cookies for melty chocolate puddles and extra toasted almond flavor.
- Do not skip the chill time. This is necessary for overall flavor, texture, and a proper bake.
Yes. I cannot guarantee the correct outcome of the cookie without proper chill time. While the minimum is 3 hours, I suggest at least 12 hours for best results.
Sugar and fat. I love to use a combination of brown sugar and egg yolks for an ultra chewy cookie.
This is likely because the flour was measured incorrectly and there's too much flour in the cookie dough. Be sure to use a digital scale, or use the fluff, scoop, and level method.
Pre-baked: Store the cookie dough balls in an airtight container in the fridge for three days. Bake from the fridge according to recipe instructions.
Frozen: Freeze the cookie dough balls in an airtight container for up to two months. Bake directly from frozen, adding 2-3 minutes to the bake time.
Baked: In a sealed container at room temperature for up to four days.
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Dark Chocolate Almond Cookies
- Stand mixer with paddle attachment, or handheld mixer
- Fying pan
- 2 large baking sheets
- Round object or bowl to scoot the cookies
- 1 cup whole almonds divided (142g)
- ½ cup unsalted butter 113g
- ½ cup granulated sugar 100g
- ½ cup light brown sugar 100g
- 2 large egg yolks room temperature
- ⅔ cup all purpose flour 60g
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup dutch process cocoa powder 42g
- 1 cup dark chocolate chopped and divided (4oz)
- Flaky sea salt for garnish
- Roughly chop the almonds, then toast them in a large frying pan over medium heat, stirring until light brown and fragrant. Transfer to a plate to cool completely.1 cup whole almonds
- In the bowl of a stand mixer, beat the butter and sugars on medium high speed for 3 minutes. Scrape down the sides.½ cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar
- Add the egg yolks and beat for another two minutes, then scrape down the sides.2 large egg yolks
- Whisk together the flour, baking soda, salt, and cocoa powder, and add to the creamed ingredients, mixing until halfway combined.⅔ cup all purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt, ½ cup dutch process cocoa powder
- Add the toasted almond and chocolate chunks (reserving about ¼ cup of each), then finish mixing by hand.1 cup dark chocolate
- Using a 2 tablespoon scoop, scoop the all of dough onto a small cookie sheet. Press in a few extra pieces of dark chocolate and toasted almonds into the tops.
- Flash freeze for 15 minutes, then wrap the entire tray tightly in plastic wrap (or transfer to a zip top bag) and refrigerate for at least 3 hours, or up to 3 days.
- When ready to bake, preheat the oven to 350℉/177℃ and add 6 cookies to a sheet pan lined with parchment paper.
- Bake for 11-13 minutes, until the edges look set, but still look gooey in the centers. Scoot the cookies to make them round, then top with flaky sea salt.Flaky sea salt
- Cool on the pan for 3 minutes, then transfer to a wire rack to finish cooling.