These Double Chocolate Almond Spice Cookies are rich with chocolate, subtly nutty and warmly spiced. They are a delicious, sweet treat that are perfect for a party, to have with your morning coffee or afternoon tea, and make for a lovely midnight snack!Well hello! Did you make the Salted Caramel Chocolates yet, or are you waiting for the weekend? I’m so happy that this dessert party is underway, while I’m in New York, having super busy, fun-filled family week. (I’ll tell you all about it after the party!)
Imagine if you will, the most delicious chocolate cookie you’ve ever had. Now imagine it with a kick of spice, soft, nutty overtones, and chunks of melting chocolate.
You want to try these Double Chocolate Almond Spice Cookies now, don’t you? You should! This is a fairly quick and easy cookie recipe.
You could make cute mini-cookies, which are perfect for dessert parties with a variety of things to choose from, or larger cookies, say, to enjoy with your afternoon tea?
When my Double Chocolate Almond Spice Cookies are mini, I feel I’m permitted to eat many more of them, which is always a good thing. 😉
Hope your sweet tooth is holding out because I’ll have some amazing Fresh Fruit Tartlettes for you on Friday! The sweet treats just keep coming!
Remember the Vanilla Bean Custard we made last week? Well, that’s exactly where it’s headed!
Can’t wait to check in with you after the party to see what you loved and would make again.
And if you think these Double Chocolate Almond Spice Cookies sound yummy, you might also like these delicious treats:
- Palm Beach Brownies
- Gluten-Free Brownies With Coconut Flour
- Dulce De Leche Chocolate Pretzel Cookies
- Chocolate Chip Peanut Butter Fudge
- Reese’s Peanut Butter Cup Chocolate Rice Krispie Treats
- Chocolate Nutella Truffles
These cookies are rich with chocolate, subtly nutty and warmly spiced. They are a delicious, sweet treat that are perfect for a party, to have with your morning coffee or afternoon tea, and make for a lovely midnight snack!
- 2 1/4 cups all-purpose flour
- 3/4 cup almond meal
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 3/4 teaspoon cayenne pepper
- 3/4 cup cocoa powder
- 1 1/4 cups unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup packed golden brown sugar
- 1 tablespoon vanilla
- 1 large egg
- 2 cups Mexican chocolate, roughly chopped (I like Ibarra)
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
In a medium bowl, combine the flour, almond meal, and baking soda, salt, cinnamon, and cayenne pepper. Sift in the cocoa powder and stir to blend. Set aside.
Use an electric mixer to cream the butter and sugars -- beat until the mixture becomes a bit light and fluffy, about 3 minutes. Add the vanilla, followed by the egg. Beat until well blended. Use a large mixing spoon to incorporate the dry ingredients, and mix only until combined. Then fold in the chocolate chunks.
Using a tablespoon or a tiny ice-cream scoop (I like 1-1/4-inch), to scoop the dough onto the parchment-lined baking sheets. The balls of dough should be at least 2 inches apart, about 12 per sheet. Bake for 8 to10 minutes. The cookies will look solidified along the edges and might appear a bit raw in the center. This is okay, as they will cook a bit more out of the oven and be perfect! Let them cool for a few minutes on the baking sheet and then transfer them to a cooling rack.
Top image: Trish Alison Photography