These Chocolate Nut Cookies are unique. They feature bold chocolate flavor, plus the flavor and crunch of almonds infuse every bite.
Also, the dough is fast to come together. The ingredients are pretty straightforward for cookies. No dough chilling is required (not that it would hurt). Make, bake, and enjoy!
If you love almonds like I do, browse through my other recipes on Bready or Not. I have a good number that include frangipane, too!
Modified from Taste of Home Fall Baking 2016 Magazine.
Bready or Not: Chocolate Nut Cookies
These are fantastic, fast-to-make cookies imbued with chocolate flavor and almonds! Makes about 45 cookies with a small scoop. Modified from Taste of Home Fall Baking 2016 Magazine.
Servings: 45 cookies
Equipment
- parchment paper
- cookie scoop
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 cup baking cocoa sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup chopped almonds
Instructions
- Preheat oven at 375 degrees. Line a baking sheet with parchment paper.
- In a big bowl, cream together butter and both sugars until they are light and fluffy. Add egg and almond extract.
- In another bowl, combine flour, cocoa, baking soda, and salt. Gradually add the dry ingredients to the wet. Fold in the white chocolate chips and almonds.
- Use a cookie scoop or spoon to create dough balls. Space them out on the baking sheet.
- Bake for 8-10 minutes, until cookies look set. Let them rest on the sheet a couple minutes, then transfer them to a rack to fully cool. Store in a sealed container.
