Easy-to-make almond chocolate cookies tossed in confectioners' sugar; these sweet and chewy delights are some of our family's favorite Christmas cookies.
These almond chocolate cookies or chocolate crinkles are pretty addictive. Not only the baked cookies but the unbaked dough as well... I really had to force myself to stop nibbling that dough while forming the dough balls... these chewy cookies are the perfect sweet treat for any chocolate lover!
It's that time of year again! Cookie time - the best time of the year for anyone with a sweet tooth; I must have baked five different sorts of cookies only last week!
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⭐Why are these cookies so popular?
- Double chocolate: Made with dark and milk chocolate, these chocolatey cookies taste intensely deep and rich.
- Crinkled texture: The powdered sugar creates a crackly, crinkled texture on their surface, adding a delightful crunch.
- Eye-catching: The contrast between the dark crinkle and the powdered sugar coating makes these great cookies really pretty.
- Super chewy: These double chocolate almond cookies are chewy on the inside and feel great in your mouth.
- Family favorites: Their delightful taste and looks make them a favorite among friends and family.
- Chocolate: Milk and dark chocolate. Choose high-quality chocolate for this almond chocolate cookie recipe. When baking treats with lots of chocolate, their taste will only be as good as the product you use. Pick brands that you love to eat instead of using inexpensive baking chocolate.
- Ground almonds are whole almonds that have been finely crushed into a slightly rough texture. Also known as almond meal, they usually keep the skins of the nuts, which might change the texture and color of baked goods. Their texture is a bit coarse because of the added skins.
- Don’t use almond flour for this recipe.
- Confectioners or icing sugar. You will need one cup (200 g) for the cookie dough and another cup sugar for rolling the dough balls into it before baking.
- Other ingredients: All-purpose flour, three large eggs, one teaspoon of cinnamon, one teaspoon vanilla extract, and two tablespoons of water.
- Use a box grater (the larger holes) to grate the chocolate.
- You can use a food processor to chop the chocolate; make sure it is not processed into powder; it should be finely chopped, not powdered.
- Food processor or a large mixing bowl and an electric mixer and dough hooks to make the dough.
- Baking sheets and parchment paper.
👩🏻🍳How to make almond chocolate cookies?
Mix all wet and dry ingredients (except the second batch of icing sugar) in a large bowl.
Process in the food processor or knead shortly with the dough hooks of an electric mixer.
Chill the wrapped dough for at least 3 hours, ideally longer (overnight).
Form walnut-sized balls and roll them in a medium bowl containing the remaining icing sugar.
Place them on the prepared baking sheets.
Bake the almond chocolate cookies for 13-15 minutes, depending on how large they are, but not longer.
- When you remove them from the oven, the cookies will still be soft but firm up as they cool down.
- Leave them to cool on the lined cookie sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab) in baking; it guarantees the best results.
Don’t use chocolate chips for making these delicious cookies; the chocolate pieces will be too large.
Chilling: Chill the dough for at least 3 hours or preferably overnight. It's important because the dough is quite sticky, making it hard to shape the cookies properly if it's too soft. The upside is that despite the sticky dough, the balls won't spread a lot; they'll keep a nice round shape. Keep the rest of the dough in the fridge as the first batch bakes. This prevents it from getting soft and sticky again.
I wouldn’t. The fine almond flour may alter the texture of the baked goods. Adjustments in the recipe might be needed.
Keep the chocolate almond cookies in an airtight container (like a cookie jar) at room temperature. They will last for about 2 weeks.
Yes, you can freeze both the dough and the baked cookies. If freezing the dough, freeze the whole piece of dough well-wrapped in cling film and aluminum foil. You can also shape it into individual cookie portions and store them in an airtight container.
Let baked cookies cool completely on the cooling rack before freezing them in a sealed container or freezer bag. You can freeze them for at least 2 months.
🍪More cookies with chocolate
Almond Chocolate Cookies
- Food processor or large bowl and an electric mixer with dough hooks
- 2 Baking sheets
- 3.5 oz milk chocolate 100 g
- 3.5 oz dark chocolate 100 g
- 3 large eggs
- 1¾ cups confectioners’ sugar 200 g/ 7 oz, Note 2
- 2¼ cups ground almonds 250 g/ 9 oz
- 1 ½ cups all-purpose flour 180 g/ 6.5 oz
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons water
- 1 cup confectioners’ sugar for rolling the dough balls, 120 g
- Grate the chocolate on the large side of the box grater. If using a food processor, chop the chocolate finely, but don't let it turn into powder.3.5 oz milk chocolate / 100 g + 3.5 oz dark chocolate / 100 g
- Combine grated chocolate, eggs, ½ of the confectioners’ sugar, ground almonds, flour, vanilla extract, cinnamon, and water. The dough will be somewhat sticky. Form a dough disc and wrap it in cling film. Place the dough in the fridge until firm, at least two hours or longer.3 large eggs + 1¾ cups confectioners’ sugar/ 200 g + 2¼ cups ground almonds / 250 g + 1 ½ cups all-purpose flour / 180 g +1 teaspoon pure vanilla extract + 1 teaspoon cinnamon + 2 tablespoons water
- Preheat the oven to 300°F/ 150°C and line the baking sheets with parchment paper.
- Roll dough balls: Place the remaining confectioners’ sugar in a small bowl. Form balls about the size of a walnut and roll them in the sugar. Place them on a baking sheet. 1 cup confectioners’ sugar/ 120 g
- Bake them for about 15 minutes. Keep the dough you are not using refrigerated so that it remains firm. Once it is too warm, it will become stickier again.
- Second batch: Shortly before the first batch of cookies is baked, form the second batch and place the balls on another prepared baking sheet.
- Cool: Leave the cookies on the baking sheet for about 5 minutes, then transfer them to a cooling rack. When completely cooled, place them in an airtight container.
- Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab); it guarantees the best results.
- Confectioners’ sugar: You will need 1¾ cup/200 g of it for the cookie dough and 1 cup/ 120 g for rolling the cookie balls into it before baking them.