Discover the perfect blend of rich cocoa, crunchy almonds, and decadent chocolate chips in our Cocoa Almond Chocolate Chip Cookies. Follow our easy recipe for soft and chewy cookies that started with the classic Nestle Tollhouse Chocolate Chip recipe then we added our own twist.
Ingredients:
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/4 c. cocoa powder
1 c. (2 sticks) salted butter, softened
3/4 c. packed brown sugar
3/4 c. granulated sugar
1/2 tsp. vanilla extract (we used Annie's Extracts)
1/2 tsp. Almond extract
2 large eggs
12 oz. package Semi-Sweet chocolate chips
1 c. sliced or slivered almonds
Directions:
Preheat oven to 375 degrees F. Spray baking sheet with cooking spray or line with parchment paper.
In a medium bowl add flour, baking soda, salt, and cocoa. Whisk to combine then set aside.
In a large mixing bowl add butter, sugar, brown sugar and beat until light and fluffy, about three minutes. Add eggs one at a time, mixing in between additions. Add vanilla and almond extracts and mix.
Gradually mix in flour mixture until well combined. Stir in chocolate chips and nuts. It is not necessary, but you may want to refrigerate the dough for an hour at this point. If not, your cookies will turn out a little flatter but still taste just as good.
Drop a rounded tablespoon of dough onto baking sheet, leaving about two inches between each cookie. Bake for approximately 9 minutes. Times vary according to ovens and size of cookie balls. Allow the cookies to cool on baking sheet for several minutes. Do not overbake, otherwise your cookies will not be soft and chewy in the middle. Remove to wire rack to finish cooling completely.
Enjoy with friends and loved ones!