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almond double chocolate cookies

Double Chocolate Almond Cookies

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 10 large or 20 small
Author Domestic Gothess


  • 110 g (1 stick) soft butter
  • 100 g (packed 1/2 cup + 1 tbsp) light brown soft sugar
  • 50 g (1/4 cup) caster (superfine) sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • 130 g (1 cup + 1 tbsp) plain flour
  • 30 g (1/4 cup) cocoa powder
  • 1/2 tsp baking powder
  • 125 g (4.5 oz) white chocolate chunks
  • 75 g (2.75 oz) flaked almonds


  1. Heat the oven to 180C/350F/gas mark 4 and line two baking sheets with greaseproof paper.
  2. Beat the butter and sugars together with an electric mixer until light and fluffy. Add the egg, vanilla and almond extracts and salt and beat again until smooth.
  3. Sift together the flour, cocoa powder and baking powder then add to the butter mixture. Beat until just incorporated.
  4. Fold in the chocolate chunks and almonds.
  5. Using an ice cream scoop or two spoons, dollop mounds of the mixture on to the baking sheets, well spaced apart, flatten them slightly.
  6. Bake for 10-15 minutes for large cookies, or 8-10 minutes for small ones until they are just firm around the edges but still soft in the middle (they will firm up more upon cooling).
  7. Leave to cool on the tray for five minutes before transferring to a wire rack to cool completely.