Like a chewy brownie, these soft chocolate cookies are mixed with almond flour for a delicious nutty taste.
By Danae Halliday
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 Soft Chocolate and Almond Cookies as only Christmas cookies, I wouldn’t be disappointed if someone handed me a plate of them. 
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.
Soft Chocolate and Almond Cookies
- Total Time: 25 minutes
- Yield: 14 cookies 1x
Description
Like a chewy brownie, these soft chocolate cookies are mixed with almond flour for a delicious nutty taste.
Ingredients
- 3/4 cup whole wheat pastry flour (I use Bob’s Red Mill)
- 1/4 cup almond meal
- 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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Baking, Chocolate, Cookies, Dessert
Frequently Asked Questions
Can I substitute all-purpose flour for almond flour in this recipe?
Using all-purpose flour will change the texture and flavor of the cookies, as almond flour contributes to their chewy, nutty taste.
What type of chocolate should I use for these Soft Chocolate and Almond Cookies?
You can use semi-sweet or dark chocolate, depending on your preference for sweetness; both will provide a rich chocolate flavor.
How do I achieve the perfect crisp exterior for these cookies?
Make sure to bake them until the edges are set but the centers look slightly underbaked, which will help create that crisp exterior while keeping the inside soft.
