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These Chewy Chocolate Almond Cookies have the texture of a brownie and are perfect for curing that chocolate craving!
It’s almost that time of year again where we heat up our ovens, mix together flour, butter and sugar and bake a batch of our favorite Christmas cookies. While I wouldn’t really classify these Chewy Chocolate Almond Cookies as Christmas cookies, I wouldn’t be disappointed if someone handed me a plate of them.
I’m so excited to bake cookies this year because I’m finally getting a new gas range after battling with the one that came with the house when we bought it over two years ago. I’ve despised this range from the beginning. It’s old, it’s black and doesn’t match the other stainless appliances in the kitchen and has way too many hot spots in the oven.
For the last few months every time I use it there is a strong gas smell which was the final straw for my husband. The idea of me baking some cookies only to have the oven explode was enough for him to take me to order a new one. Our new range isn’t anything super fancy, but it’s a heck of a lot better than what we have now and it will match the other appliances.
One of the first cookies I’ll be testing out in the new oven are these chewy chocolate almond cookies! Chewy cookies are a must for me. Unless it’s biscotti that cookie better not be hard. The exterior of these cookies are crisp and then when you bite into it your teeth sink into a rich chocolatey center that is similar to a brownie.
The cookies are entirely made from 100% whole wheat pastry flour along with the addition of a 1/4 cup of almond flour. I love the texture that the almond flour added. Along with almond flour I also added almond extract to these chocolate cookies because I LOVE almond extract. If I could I would flavor all of my cookies and desserts with it! I know some people aren’t fans of it, which I will never understand, but luckily none of those haters live in this house.
I’m not going to lie, my husband and I demolished those chewy, gooey cookies in two days…luckily the recipe only makes about 15 cookies, can you imagine if it was 30! While they may not be Christmas cookies they are the perfect flavor to cure that chocolate craving and get you in the mood to bake all of your holiday favorites over the next month!
Chewy Chocolate Almond Cookies
Ingredients
- 3/4 cup whole wheat flour or all purpose flour
- 1/4 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 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
- 3 tablespoons chopped dark chocolate
Instructions
- Preheat oven to 350 degrees 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.
- Once they have cooled completely store them in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Cookie Recipes:
Oatmeal, Dark Chocolate and Cranberry Cookies
Pumpkin Chocolate Chip Cookie Cups with Pumpkin Cream Cheese Frosting
Hi Danae,
By the look of the sugar content in these cookies they must be really sweet. Think I could get away with halving each of the sugars without doing too much damage to the consistency of the finished product?
Thanks a Bunch,
Deb
In case anyone needs to know, I tripled this recipe, and it came out great!