Chewy Chocolate Almond Cookies
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
14 cookies
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Calories
145 kcal
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Course
Baked Goods
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Cuisine
American
Chewy Chocolate Almond Cookies
Description
The recipe creates a chocolate cookie base using a blend of white whole wheat and almond flour to lend nutty depth alongside the cocoa's chocolate intensity. Leavening agents including baking powder and baking soda produce a gentle rise and keep cookies light rather than dense. Sugars, both granulated and brown, contribute sweetness and moisture.
Butter is creamed with sugars until fluffy before eggs and almond extract are incorporated, imparting flavor and softness. The dry ingredients are combined and folded in carefully to avoid overmixing, preserving the desired tender crumb. Chopped dark chocolate is folded in to distribute rich, melty pockets within the dough.
Scooped dough balls bake briefly to maintain a slightly underdone texture in the center while edges set softly, yielding chewy cookies. Cooling on the pan finishes the bake. This recipe makes cookies that balance chocolate intensity with almond undertones and soft chewiness, suitable for enjoying as an everyday chocolate treat.
Ingredients
- 3/4 cup white whole wheat flour or all-purpose flour
- 1/4 cup almond flour
- 1/3 cup cocoa powder unsweetened
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 6 tablespoons unsalted butter softened
- 3/4 teaspoon almond extract
- 1 egg room temperature
- 3 tablespoons dark chocolate chopped
Instructions
- Preheat oven to 350° F. and line a baking sheet with parchment paper or a silpat mat.
- In a large bowl whisk or sift together the flour, almond meal, cocoa powder, baking powder, baking soda and salt.
- In the bowl of a stand mixer on medium high speed with the paddle attachment or with a handheld mixer, beat the soft butter and sugars until smooth and fluffy, about 3-4 minutes.
- Add in the egg and almond extract and beat for another minute until smooth scraping down the sides once.
- On low speed slowly add in the dry ingredients scraping down the sides once. Beat until just combined, don't overmix. Using a rubber spatula fold in the chopped dark chocolate.
- Use a 1 1/2 tablespoon cookie scoop to scoop out the dough and place it on the prepared cookie sheet. Bake the cookies for 9-11 minutes (they will appear underbaked) then remove them from the oven and let them cool on the pan for about 3 minutes before removing them to finish cooling on a wire rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 86mg | 4% |
| Potassium | 70mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 167IU | 3% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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