Chocolate Almond Cookies
Oh, boy, Chocolate Almond Cookies are the BEST! I love the flavors of chocolate and almonds together. Especially when it includes a rich, fudgy, decadent chocolate icing! I started with one of my favorite recipes from my Mom, but decided to improvise by adding almond extract and almonds in the cookie dough and in the icing. Wow, did these ever turn out terrific.
Follow Me On Instagram!
I originally baked these cookies for our Christmas Cookie Extravaganza in 2016. They were so delicious, I thought I would roll them out again since these jewels are perfect any time of the year and not simply around the holidays. They’re chocolaty, crunchy and are wonderfully flavored with almonds. Every bite is a gastronomical delight!
If you’re looking for a fantastic cookie for tailgating parties, holidays, potlucks or just general consumption (YES!!!), then I highly recommend Chocolate Almond Cookies. While I added sliced almonds to the cookies, you can dice the nuts up smaller like I did for the top of the cookie, if you prefer. Prepare yourself for a chocolate almond explosion to die for! …. I think it’s time to make another batch…. 🙂
Chocolate Almond Cookies are heavenly.
I love a cookie with a lot of icing, and these sure deliver!
Chocolate Almond Cookies are FILLED with chocolate fudge and almond flavor.
Here’s what I did.
I used these ingredients.
Place Crisco shortening in a mixing bowl. Add brown sugar, cocoa, egg, sour cream, salt, baking soda, baking powder, vanilla and almond extract.
Cream ingredients with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add sliced or chopped almonds.
Stir ingredients with a wooden spoon until combined. If you want a flatter cookie (that’s a little easier to frost, then decrease the flour by 1/4 cup).
Spray cookie sheets with cooking spray. Scoop batter with a one-quarter cup ice cream scoop and place on prepared baking sheets. Bake cookies at 350 about 12-15 minutes. (My cookies took 20 minutes to bake completely).
I used these ingredients for the frosting.
Combine ingredients in a mixing bowl until of spreading consistency.
Spread on cooled cookies with a knife. Sprinkle with finely diced almonds, and pat down very gently into the icing.
I found it easier to place the cookies on cookie racks when I was finished.
These are great cookies for potlucks and tailgating parties.
I sprinkled some of the cookies with a lot of almonds, and others not so much. That way I could have a variety.
While I gave these cookies away for Christmas gift giving, you can make these any time of the year.
Seriously, every bite will have you drooling.
Here’s the recipe.
CHOCOLATE ALMOND COOKIES
(Recipe inspired from my Mom’s Chocolate Drop Cookies)
Chocolate Almond Cookies
Equipment
- 2 18x26" cookie sheet pans
- 2 large mixing bowls
- 1 electric mixer
- 2 wooden spoons
- measuring cups
- measuring spoons
- 1 spatula
- 2 wire cooking racks
- 1 small cookie scoop
Ingredients
COOKIES:
- 1/2 cup Crisco shortening (no substitutes)
- 1 cup light brown sugar packed
- 1 large egg
- 1 tsp. real vanilla extract (no imitation vanilla flavoring)
- 1 tsp. almond extract
- 2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1/2 tsp. sea salt
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup sour cream
- 1/2 cup almonds sliced or chopped
- 1/3 cup cocoa
CHOCOLATE FUDGE FROSTING:
- 5 tbsp. unsalted butter melted
- 5 or 6 tbsp. heavy whipping cream (not milk)
- 1 tsp. real vanilla extract (no imitation vanilla flavoring)
- 1/2 tsp. almond extract
- 3 cups powdered sugar
- 1/3 cup cocoa
- 2/3 cup almonds finely diced, for garnish, if desired
Instructions
COOKIES:
- Mix shortening, cocoa, sugar, egg, vanilla, almond flavoring, sour cream, baking powder, baking soda, and salt in a mixing bowl with an electric mixer.
- Stir in flour and almonds until very thoroughly mixed.
- Scoop dough with a small cookie scoop and place on greased cookie sheets.
- Bake at 350° for 10-15 minutes.
- Rotate cookie sheets on oven racks after seven minutes of baking time.
- Cool completely.
- Ice with Chocolate Fudge Frosting.
CHOCOLATE FUDGE FROSTING:
- Mix together butter, half of the whipping cream, vanilla, almond extract, cocoa and powdered sugar in a large mixing bowl with an electric mixer.
- Blend until thick.
- Slowly add additional cream, one tablespoon at a time until you reach the desired consistency.
- Spread over cooled cookies.
- Sprinkle with finely diced almonds.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Every bite of Chocolate Almond Cookies will have you salivating!
I think it’s time for a bite!
You can NEVER get too much chocolate!
Every bite goes down so, so good. 🙂
You may also enjoy these delicious recipes!
Recipe originally published January 16, 2017.
Chocolate Almond Cookies
Equipment
- 2 18×26" cookie sheet pans
- 2 large mixing bowls
- 1 electric mixer
- 2 wooden spoons
- measuring cups
- measuring spoons
- 1 spatula
- 2 wire cooking racks
- 1 small cookie scoop
Ingredients
COOKIES:
- 1/2 cup Crisco shortening (no substitutes)
- 1 cup light brown sugar packed
- 1 large egg
- 1 tsp. real vanilla extract (no imitation vanilla flavoring)
- 1 tsp. almond extract
- 2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1/2 tsp. sea salt
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup sour cream
- 1/2 cup almonds sliced or chopped
- 1/3 cup cocoa
CHOCOLATE FUDGE FROSTING:
- 5 tbsp. unsalted butter melted
- 5 or 6 tbsp. heavy whipping cream (not milk)
- 1 tsp. real vanilla extract (no imitation vanilla flavoring)
- 1/2 tsp. almond extract
- 3 cups powdered sugar
- 1/3 cup cocoa
- 2/3 cup almonds finely diced, for garnish, if desired
Instructions
COOKIES:
- Mix shortening, cocoa, sugar, egg, vanilla, almond flavoring, sour cream, baking powder, baking soda, and salt in a mixing bowl with an electric mixer.
- Stir in flour and almonds until very thoroughly mixed.
- Scoop dough with a small cookie scoop and place on greased cookie sheets.
- Bake at 350° for 10-15 minutes.
- Rotate cookie sheets on oven racks after seven minutes of baking time.
- Cool completely.
- Ice with Chocolate Fudge Frosting.
CHOCOLATE FUDGE FROSTING:
- Mix together butter, half of the whipping cream, vanilla, almond extract, cocoa and powdered sugar in a large mixing bowl with an electric mixer.
- Blend until thick.
- Slowly add additional cream, one tablespoon at a time until you reach the desired consistency.
- Spread over cooled cookies.
- Sprinkle with finely diced almonds.
2 Comments
Jasse09
August 8, 2022 at 8:26 am
It really is a terrific dish and different from eating the same old thing all the time
Teresa
August 8, 2022 at 4:15 pm
Yes, we really enjoy these cookies.