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Double Chocolate Almond Cookies

Tate's Bake Shop Double Chocolate Almond Cookies

Dense chocolate cookies packed with rich dark chocolate, creamy white chocolate and crunchy almond pieces.
Course Dessert
Prep Time 25 minutes
Cook Time 4 minutes
Total Time 29 minutes
Servings 3 dozen
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • 2 1/3 cups unbleached all-purpose flour
  • 2/3 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup white chocolate chips
  • 1 ½ cups semisweet or dark chocolate chips
  • 1 cup raw almonds, chopped


  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or baking mats. Set aside.

  2. In a medium bowl, stir together flour, cocoa powder, baking soda and salt. Set aside.
  3. In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, beat the room temperature butter until smooth and creamy. Add both sugars and continue beating at medium speed, until light and fluffy. Add the egg, vanilla and almond extract and mix well. Add the flour mixture and continue mixing just until combined.
  4. Add the chocolates and almonds and mix until combined.
  5. Using a tablespoon or a medium-sized cookie scoop, drop the dough two inches apart on prepared baking sheets. Bake at 350 degrees F for 10-12 minutes.
  6. Cool cookies on baking sheets for 1-2 minutes, then transfer to a wire rack to cool completely. The cookies should be very soft when they are removed from the oven. Cookies will firm up as they cool.

Recipe Notes

Adapted from Kathleen King, at Tate's Bake Shop, as seen on the Barefoot Contessa