These double chocolate chip cookies really hit the spot when you’re craving something dark, chocolatey, melty, and soft. With the perfect texture and add-ins-to-cookie ratio, this recipe never disappoints.
Sometimes you just need a little bit of chocolate, and sometimes you just need a lot. These double chocolate chip cookies will definitely hit the spot and the freshly-roasted almonds are the perfect addition to make them even better. We’re a chocolate-covered almond loving family, so I was looking to capture that flavor and crunch in a cookie and I think I hit the nail on the head. My first inclination was to add pecans to these cookies, but then I realized that in my house, the almonds will probably be gobbled up a little more quickly, so I’m leaving the chocolate-pecan creations for my next baking experiment. If you’re familiar with my soft-and-chewy chocolate chip cookie recipe, or my salted chocolate chip cookie recipe, these are like an extra thick, extra chocolatey version of those.
Ingredients Needed for the Double Chocolate Chip Cookies With Roasted Almonds
- Raw almonds
- Cocoa powder
- Baking soda
- Brown sugar and white granulated sugar
- Butter or plant-based butter substitute, softened
- Eggs or plant-based substitute, prepared
- Chocolate chips
I usually do my baking using plant-based ingredients, but most of my recipes are developed using traditional methods, so they can easily be adapted for traditional ingredients as well. Use what you have and what you like to use in your house. If you’re interested in learning more about switching to plant-based alternatives in some of your favorite recipes, you can check out my Basic Guide to Plant-Based Baking to learn about my favorite brands and substitutions for different ingredients.
I usually like to use mini semi-sweet chocolate chips in all my chocolate chip cookie recipes, but for this variation I went with the bigger size for extra thick pieces of melty chocolate throughout the cookies.
Method for Making the Extra Chocolatey Cookies
It really makes a difference if you roast the almonds yourself and then coarsely chop them just before adding them into the cookie dough, but don’t worry, this isn’t a big extra step at all and can be done while you’re doing everything else.
To roast the almonds, just spread them out on a parchment-lined baking sheet and roast them in the oven for about 20 minutes. Remove them from the oven, chop them coarsely, and add them to the dough along with the chocolate chips when the time is right.
While the almonds are roasting, combine all the dry ingredients including the cocoa powder in a medium size bowl and set it aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy. Add in the eggs and vanilla and continue mixing for a minute before turning the mixer to low and slowly adding in the dry ingredients, a little at time until everything is well-combined.
With the mixer still running on low, add in the chocolate chips and the chopped and roasted almonds and mix until everything seem well-distributed.
Ensuring Beautiful Bakery Worthy Results
Using a medium size cookie scoop, scoop out cookie dough onto a silpat-lined baking sheet, leaving about an inch of room between cookies. Bake the cookies for 15 minutes, rotating your baking sheet halfway through. Here’s the trick to make these extra thick cookies extra beautiful: Right as you take the cookies out of the oven, press down on the top of each cookie with the back of a spoon to flatten them out and emphasis the crinkle texture just a bit. Don’t worry about smearing your chocolate chips a bit, that only adds to the messy, melty appeal.
Here’s the full printable recipe!
These double chocolate chip cookies really hit the spot when you're craving something dark, chocolatey, melty, and soft. With the perfect texture and add-ins-to-cookie ratio, this recipe never disappoints.
- 3/4 cup Granulated white sugar
- 3/4 cup Brown sugar
- 2 sticks Butter or plant-based substitute softened
- 1 tsp Vanilla
- 2 Eggs or prepared plant-based substitute
- 2 1/2 cups Flour
- 3/4 cup Cocoa powder
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1 cup Chocolate chips
- 1/2 cup Raw almonds
Spread the almonds out on a parchment-lined baking sheet and roast in a 325° oven for 20 minutes while you prepare the rest of the cookie dough. In a medium size bowl, combine the flour, cocoa powder, baking soda, and salt, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy. Add in the eggs and vanilla and keep mixing until everything is incorporated.
When the almonds are done roasting, remove them from the oven and chop them coarsely. Set aside or leave them on a cutting board until you're ready to use them.
With the mixer running on low, slowly add in the dry ingredients a little at a time and keep mixing until you have a uniform dough. Add in the chocolate chips and the chopped almonds and mix until everything is evenly distributed.
Scoop your dough out onto a silpat-lined baking sheet using a medium size cookie scoop and bake at 350° for 15 minutes, rotating the baking sheet halfway through the baking time. When the cookies are done, remove them from the oven and gently press down on each one with the back of a spoon to flatten them a bit. Move them to a wire cooling rack to cool completely.
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- Salted Chocolate Chip Cookies
- Chocolate Zucchini Cake With Cake Mix
- How to Make an Authentic Cafe Latte at Home
- Soft and Chewy Plant-Based Chocolate Chip Cookies
- Lavender Chocolate Chip Cookies
- The Best Soft and Chewy Oatmeal Cookies
- The Creek Line House Recipe Archives
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Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.