These Chocolate Covered Almond Cookies are a twist on classic chocolate chip cookies. Almonds are my favorite nut, and they’re even better covered in chocolate and baked into a cookie! =) These cookies are thick and chewy with slightly crisp edges. (Don’t skip chilling the dough!) I love the crunch of the chocolate covered almonds, and I added some almond extract to help bring out the almond flavor even more. Yum! If you don’t have chocolate covered almonds, you could use chocolate chips and chopped almonds…but I prefer the chocolate covered almonds because you get the perfect amount of chocolate and almond in every bite! Enjoy!
Chocolate Covered Almond Cookies
3/4 cup unsalted butter, room temperature
3/4 cup brown sugar
1/4 cup sugar
1 egg
1 tbsp vanilla extract
3/4 tsp almond extract
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour (I used White Lily)
1-1/2 cups chopped chocolate covered almonds
1. In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment on medium speed until light and fluffy.
2. Beat in the egg, almond, and vanilla. Lastly, beat in the cornstarch, baking soda, salt and flour until a soft dough has formed. Stir in the chopped almonds.
3. Refrigerate the cookie dough for two hours or up to overnight. (Don’t skip this step or your cookies won’t be thick and chewy!)
4. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or spray lightly with nonstick spray.
5. Using 3 tbsp scoop, place dough onto the baking sheet. Bake for 11-12 minutes until tops are golden and edges are lightly browned. Cookies will not appear done at first, but will set upon cooling. You don’t want to overbake! Cool the cookies on the baking sheet for about 5-10 minutes before carefully transferring to a wire rack to cool completely. Makes ~ 16 cookies.
