Dark Chocolate Almond Cookies
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.
Servings: 12
Calories: 334kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- Fying pan
- 2 large baking sheets
- Round object or bowl to scoot the cookies
Ingredients
- 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
Instructions
- 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.
Notes
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.
Allow the dough balls to refrigerate for a minimum of 3 hours, but I suggest at least 12 hours for best results.
I don't recommend skipping the addition of flaky sea salt. It is a critical part of the intended flavor profile.
Storage
Pre-baked: Store the cookie dough balls in an airtight container in the fridge for three days. Bake from the fridge according to the 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.
Nutrition
Calories: 334kcal | Carbohydrates: 34g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 152mg | Potassium: 271mg | Fiber: 5g | Sugar: 21g | Vitamin A: 285IU | Calcium: 62mg | Iron: 3mg