Double Chocolate Chip Cookies with Almonds

I’ve been working on a particularly grueling project at work, which has impacted the amount of cooking and baking that I’ve been doing. Long hours, late nights, jam-packed weekends are not a good recipe for a food blogger. Instead I’ve been pinning recipes and making a list of all of the things that I’d like to make when I’ve got time again. A couple of weeks ago, I came home from work and felt the urge to get into the kitchen, so I whipped up a batch of double chocolate chip cookies that I'd been yearning to try.

Double Chocolate Chip Cookies with Almonds ©

These cookies hit the spot. I ate 3 of them fresh from the oven and they were soft, chewy, sweet, salty and full of chocolately-gooey goodness. Even my significant other who’s not a big fan of double chocolate chip cookies snagged 3 or 4 of them, and proclaimed that these were grrrreat! High praise that I'm definitely taking. 

Double Chocolate Chip Cookies with Almonds ©

Sigh, these were wonderful and they disappeared way to quickly, I should have made a double batch of these and froze them for times like these when I'm yearning for another sweet treat.

Double Chocolate Chip Cookies with Almonds

yield: 24 Servings  prep time: 10 minute(s)
cook time: 10 minute(s)  total time: 20 minute(s)


2 1⁄2 cups
1 teaspoon
Baking Powder
1⁄2 teaspoon
Sea Salt
3⁄4 cups
Godiva Cocoa Powder
1 cup
1 cup
Sugar, white
1 cup
Sugar, brown
1 teaspoon
Vanilla Extract
1 cup
Milk Chocolate Chip Cookies
1 cup
Almond Slices


1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa. Set aside.

3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and mix until combined.

4. Gradually add flour mixture and beat until just combined. Stir in the chocolate chips and almond slices. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart.

5. Bake cookies for 8-10 minutes, or until cookies are set, but still soft in the center. Don't overbake. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely.


Adapted from a recipe found on Two Peas and their Pod

Robyn's picture

I do that too Rhonda! When I'm busy at work with no time for baking, I keep a list of all the stuff I want to make when I'm free. It helps manage the rage! hahaha