If you love soft, chocolate-packed cookies with a light crunch, these chocolate almond cookies are just the thing. Rich and buttery with a tender, slightly cakey crumb and plenty of chopped chocolate and slivered almonds, they’re perfect warm with coffee or stored in an airtight container for snacks later.
Recipe Snapshot (Quick Answer Box)
- What it is: Soft, slightly cakey cookies with rich chocolate and a delicate almond crunch.
- Why you’ll love it: Uses simple pantry ingredients, comes together in one bowl, and balances sweetness and texture beautifully.
- How to make it: Cream butter and sugar, beat in the egg, add vanilla, milk and flour to form a soft dough. Stir in chopped chocolate and almonds, portion and flatten, then bake until golden.
These cookies are the kind you’ll bake again and again — straightforward, reliably delicious and full of chocolatey flavour.
Why this recipe works
- Perfect texture: They bake soft and slightly cakey with golden edges that stay tender after cooling.
- Simple ingredients, big flavour: Butter, sugar and self-raising flour create an easy base while chopped chocolate and slivered almonds add richness and crunch.
- Easy to make and store: One bowl, a lined baking sheet and common pantry items are all you need. Baked cookies keep well in an airtight container.
Ingredients
You’ll only need a few simple ingredients:
- Butter: Unsalted, at room temperature — gives richness and a soft texture.
- Sugar: Caster sugar keeps the cookies light; brown sugar is an optional swap for deeper flavour.
- Egg: Binds the dough and adds moisture for a cake-like crumb.
- Self-raising flour: Provides lift. If you don’t have it, use plain/all-purpose flour plus 1 tsp baking powder.
- Vanilla extract: Warms and enhances the chocolate flavour.
- Chocolate: Good-quality chocolate works best — dark, milk or a mix.
- Slivered almonds: Add a gentle nutty crunch; swap other nuts if desired.
Variations and Substitutions
- Dairy-free: Use vegan butter or another dairy-free spread; the cookies remain soft.
- Brown sugar: Replacing caster sugar with brown sugar gives a chewier texture and caramel notes.
- Different nuts: Try hazelnuts, pecans or chopped almonds instead of slivered almonds.
- Gluten-free: Use a reliable gluten-free self-raising blend and add a pinch of baking powder if needed.
- Extra chocolate: Increase the chopped chocolate or choose a darker bar for a more intense chocolate experience.
How to make chocolate almond cookies — quick overview
Complete instructions are in the recipe card below.
Make the dough
Cream butter and sugar, beat in the egg, then add vanilla, milk and flour to form a soft, pliable dough.
Add extras & shape
Fold in chopped chocolate and almonds, portion the dough with a scoop, roll into balls and flatten slightly on the lined tray.
Bake & cool
Bake for about 15 minutes until edges are set and lightly golden. Cool on the tray for a few minutes, then transfer to a wire rack to finish cooling.
Your chocolate almond cookies questions answered
Yes. Wrap the dough tightly and refrigerate for up to 2 days. Let it sit at room temperature for 15–20 minutes before shaping and baking.
Bake for an extra 3–5 minutes until the edges are more golden. That will firm the cookies without drying them out.
Absolutely. Swap in dark, milk or white chocolate, and try hazelnuts, pecans or other chopped nuts instead of slivered almonds.
Yes—use a reliable gluten-free self-raising flour blend for similar results.
Peter’s Tips
- Watch bake time: About 15 minutes gives a soft, cakey center. Add 3–5 minutes for crisper edges.
- Check dough texture: The dough should be soft and pliable, not sticky. Add a little more flour if needed.
- Use parchment paper: Prevents sticking and promotes even baking.
- Cool briefly on the tray: Let cookies set for a few minutes on the baking sheet before transferring to a rack.
- Store properly: Once cooled, keep in an airtight container at room temperature for several days or freeze for longer storage.
Storage and Freezing
- Store cooled cookies in an airtight container at room temperature for 4–5 days.
- To freeze, lay baked cookies in a single layer on a tray until firm, then transfer to a sealed container or freezer bag with parchment between layers to prevent sticking.
- Thaw at room temperature — they retain a soft, fresh-baked texture when defrosted.
More cookie recipes
-
Chocolate Almond Cookies
-
Anzac Biscuits (Crispy Edges, Chewy Centre)
-
Ladokouloura (Greek Olive Oil Cookies)
-
Greek Biscotti (Paximadia)
These chocolate almond cookies are simple, dependable and full of flavour. Whether you prefer them soft and cake-like or with a little extra crunch, this easy recipe delivers. Bake a batch this weekend and enjoy — and if you try them, feel free to leave a comment and rating.
📖 Recipe
Chocolate Almond Cookies
Ingredients
- 75 g unsalted butter
- 60 g sugar
- 1 egg (large)
- 1 teaspoon vanilla extract
- 30 ml milk (full fat)
- 175 g self-raising flour
- 100 g dark chocolate, chopped
- 50 g slivered almonds
Instructions
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- Cream the butter and sugar until light and fluffy, then beat in the egg.
- Add the vanilla, milk and flour to form a soft, pliable dough — it should feel soft but not sticky.
- Fold in the chopped chocolate and slivered almonds until evenly distributed.
- Portion the dough with a cookie scoop, roll each portion into a ball, place on the prepared tray and flatten gently with your fingers.
- Bake in the centre of the oven for about 15 minutes, watching so they don’t overcook.
- Remove from the oven and cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Peter’s Tips →
- Let the butter reach room temperature so it creams smoothly.
- Swap brown sugar for regular sugar if you want a deeper, caramel-like flavour.
- Wholemeal self-raising flour adds a light nuttiness for a more rustic texture.
- Plant-based milk can be used; add gradually as you may not need all of it.
- Use good-quality dark chocolate and roughly chop it for varying melty pockets.
- Swap slivered almonds for chopped hazelnuts or pecans if preferred.
- The dough should be soft and pliable — add a touch more flour if it’s sticky.
- A cookie scoop gives even portions and consistent baking.
- Fifteen minutes yields a soft cookie; add 3–5 minutes for crispier edges. Cooling on the tray helps them set before moving to a rack.
Nutrition
|
Calories: 133 kcal
|
Carbohydrates: 14 g
|
Protein: 3 g
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Fat: 8 g
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Saturated Fat: 4 g
Nutrition information is approximate and provided as a courtesy.
© Souvlaki For the Soul
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This post first appeared on the website in August 2009 and was updated with new photos and details in June 2025.