Chocolate And Almond Cookies Recipe

Name: Chocolate And Almond Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour (500 ml); 1/3 cup cocoa powder, unsweetened (the bitter powder, 80 ml); 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup superfine sugar (125 ml caster sugar); 8 ounces butter, soft (1 cup); 1 egg, large size; 2 teaspoons vanilla essence; 5 ounces chocolate, dark, semisweet, chopped quite fine (150 g); 1/2 cup almonds, nibbed (125 ml, or use flaked almonds, chopped)

Servings: persons

1
Heat oven to 350 deg F / 180 deg. Celsius.
2
Line a cookie tin with baking paper. I find it easiest to grease the tin, flatten the baking paper over the grease, and lightly grease again.
3
In a large mixing bowl, sift together the flour, cocoa powder (unsweetened), baking powder and salt.
4
Put the superfine/caster sugar in another mixing bowl, add the butter, and whisk with an electric mixer until light and fluffy.
5
Add the egg and vanilla, and again whisk very well.
6
Mix the flour-cocoa mixture into the sugar-butter mixture. At first it might seem as if the batter needs more liquid: don't add anything!
7
Mix in the chopped chocolate and the almonds. Once everything is well mixed in (use your hands, it works well), the batter will be quite soft.
8
(If you find the batter too soft you can chill it in the fridge for 30 mins.).
9
Use roughly a tablespoon of batter per cookie, and roll into a ball. Put the balls on the prepared tin, and press flat with the tines of a fork.
10
Bake the cookies for 12 - 15 minutes, until the tops just start to make little cracks.
11
Cool slightly in the tin, before removing to a wire rack. Cool completely before storing in an airtight tin.

1078

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups flour (500 ml), 1/3 cup cocoa powder, unsweetened (the bitter powder, 80 ml), 1/2 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Chocolate And Almond Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate And Almond Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions