Double Chocolate Almond Cookies

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Goooood Morning Folks and HAPPY FRIDAY!!!!  Welcome to the beginning of the weekend!

Well it is finally Friday.  It has been one of those weeks where the weekend seemed like it would never come.  It is definitely the perfect day for “Diving Into Decadence” where every Friday I will be bringing you an incredibly decadent dish to get your weekend going.

Double Chocolate Almond Cookies

Today we are starting off the weekend with a fabulous Double Chocolate Almond Cookie recipe!  Truly decadent and incredibly delicious – moist, chocolate cookies with almonds for a nice texture and perfect crunch!

Recipe adapted from Tate’s Bake Shop

stack of double chocolate almond cookies

Double Chocolate Almond Cookies

Donna Elick
The cookie is moist, chocolaty and the almond gives a great contract to the texture with a perfect crunch!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Method Oven
Servings 12 Cookies


  • 2 1/3 cups all-purpose flour
  • 3/4 cup Dutch-processed cocoa powder, I used Pernigotti
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup firmly packed dark or light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 tablespoons strong brewed coffee, room temperature
  • 1 cup white chocolate chips
  • 1 1/2 cups semisweet chocolate chunks
  • 1 cup almonds, chopped or sliced


  • Preheat the oven to 350 degrees F.
  • In a medium bowl, combine the flour, cocoa powders, baking soda, and salt. Whisk until combined. Sift ingredients if necessary.
  • In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg, coffee and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
  • Add the chocolates and almonds and mix until combined.
  • Using a two tablespoons scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
  • Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.
  • Recipe adapted from Tate’s Bake Shop


Serving: 1 | Calories: 523cal | Carbohydrates: 80g | Protein: 9g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 19mg | Sodium: 313mg | Sugar: 52g | Fiber: 6g | Calcium: 104mg | Iron: 4mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published August 2011.

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  1. I printed this one and it will be baked in my kitchen! I LOVE a chocolate cookie and this one really looks yummy. Happy Friday to you too and have a great weekend.

  2. Hehheh I just caught myself choosing which blog to open and when I saw Double chocolate it was easy for chocoholic like me.Great cookies;)

  3. Donna,
    These Double Chocolate cookies with almonds are decadent. At least the almonds are healthy:) I've been craving cookies lately, so I'm bookmarking these.

    Have a great weekend!

  4. Mhhh Divine! For some reason I am making just so much with almonds these days that these cookies do just fit the profile perfectly 😉


  5. I love chocolate and almonds and I am sure that the addition of coffee really makes these extra decadent. Great recipe!

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