Triple Chocolate Almond Cookies

Triple Chocolate Almond Cookies

This was the most popular cookie of the past week, getting rave reviews from both from taste testers and guests. It’s a simple chocolate cookie, but swapping the traditional (and oft-overused) vanilla extract for almond gives it a nice twist.

Triple Chocolate Almond Cookies [printable recipe]

Adapted from Cathy Lowe, Food Network
About 40 cookies

  • 2 1/4 cups (300 g) all-purpose flour
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 2 sticks (8 oz or 220 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 1 cup (220 g) packed brown sugar
  • 2 large eggs, beaten
  • 1 tbsp almond extract
  • 1/2 cup (45 g) unsweetened cocoa powder
  • 1 cup (6 oz or 160 g) semi-sweet chocolate chips
  • 1 cup (6 oz or 160 g) white chocolate chips
  • 1 cup (30 g) chopped walnuts

Preheat oven to 375F/190C.

Cream together butter and sugar until light and fluffy, then mix in eggs, almond and cocoa thoroughly. Gradually add flour, salt and baking soda until fully incorporated, scraping down the sides of the bowl as necessary. Stir in chocolate chips and walnuts.

Drop dough by spoonfuls1 onto a foil-lined or parchment-lined baking sheet, leaving about 2 inches/5 centimeters between cookies. Bake for 10 – 13 minutes2, then remove cookies to a baking rack to cool.

For cookie bars, pat dough into a 9″ square baking dish and bake for about 20 – 25 minutes. Remove and cool on a rack, cutting squares before entirely cool to the touch.

When completely cool, cookies can be frozen for long-term snacking or stored in a jar or a bag.


  1. For consistent cookies, use a disher or a cookie scoop. I used a #20 disher (2.5 ounce capacity) to scoop out dough, which I then split in half. This disher is very popular for making the large cookies often seen in restaurants – about 6 fit on a standard half sheet baking pan.
  2. Dark cookies like these make it hard to determine when they’re done. The cookie should look “set”, but not gooey. They should be relatively easy to remove from the pan with a sharp spatula or cookie turner. If they smoosh together, rather than sliding easily, they’re not done.

Triple Chocolate Almond Cookies

Trīskāršās šokolādes un riekstu cepumi [printable recipe]

Adaptēts no “Cathy Lowe, Food Network” receptes
40 cepumi

  • 300 g baltais milti
  • 1 1/2 tējkarotes sāls
  • 1 tējkarote cepamās sodas
  • 220 g mīksta sviesta
  • 200 g cukura
  • 220 g brūnā cukura
  • 2 sakulta olas
  • 15 ml mandeļu ekstrakta vai ruma
  • 45 g kakao pulvera
  • 160 g pussaldās šokolādes gabaliņi
  • 160 g baltās šokolādes gabaliņi
  • 30 g sakapātu valriekstu

Uzkarsē cepeškrāsni līdz 190°.

Sviestu un cukuru sakul, līdz masa ir gandrīz balta. Iejauc olas, kakao un mandeļu ekstraktu vai rumu. Pakāpeniski pievieno miltus, sāli un cepamo sodu un maisi, līdz mīkla kļūst viendabīga. Piemaisi šokolādes gabaliņus un valriekstus.

Apaļi cepumi:

No mīklas izveido mazas bumbiņas (apmēram 30 g). Izvieto uz, ar cepamo papīru izklātas, cepešpannas apmēram piecu centimetru attālumā vienu no otras. Cep 10 – 13 minūtes.

Cepumu plātne:

Ieklāj mīklu ar taukiem ieziestā cepešpannā vai cepeštraukā un cep apmēram 20 – 25 minūtes. Sagriez ēšanai piemērotos gabaliņos.

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