Double Chocolate Almond Cookies

Chocolate is my best friend. No - second best. Ok, maybe not. I may be chocolate obsessed, but I haven't lost my mind... yet.

It seemed about time I bake some double chocolate cookies. Not only are there chocolate chips, but there's cocoa in the batter! These cookies are crisp on the outside and light and cake-y on the inside. Because there's not too much butter/oil, these aren't dense and fudgy cookies. What they are is delicious! Apart from the chocolate chips, these cookies are studded with chopped almonds, adding nuttiness and crunch. Pecans, walnuts, hazelnuts or even macadamia nuts would be delicious!

The #1 fan of these cookies was my darling sister, who is just as, if not more, obsessed with chocolate as I am (if that's even possible)! They satisfy every chocolate craving because they most definitely pack a chocolate-y punch, which is always a good thing! Am I right or am I right?

To bring out the almond flavor more, you could definitely use almond milk in place of the milk called in this recipe. Whether it's a chocolate fix you need, a sweet treat to perk up your afternoon, or a cookie calling, these are the cookies to make! Serve a big platter of these with a tall glass of milk, and trust me, all your worries will be long gone!
Makes 12 large cookies
1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
2/3 cup cocoa powder
3 tbsp coconut oil
1/2 cup unrefined sugar
2 tbsp soft brown sugar
1 tsp vanilla
1/3 cup + 1 tbsp milk of choice
1/3 cup chopped almonds
1/3 cup semi sweet chocolate chips

Preheat the oven to 170 C and line a baking sheet with baking paper and set aside.

In a medium bowl, whisk together flour, salt, baking powder and cocoa.

In a separate bowl, beat sugars and coconut oil. Then add vanilla and milk and beat again until smooth.

Make a well in the dry ingredients and add the wet ingredients to the dry. Stir together until just combined. The dough should be thick. These are cookies you're making!

Fold in the chocolate chips and chopped almonds.

Spoon the batter onto the cookie sheet in 12 rounds, or as many cookies as you want the batter to make. Leave some gap in between the cookies as they spread slightly as they bake.

Bake the cookies for 12-15 minutes until outside is slightly crispy to the touch. Don't over bake otherwise the cookies will be too dry on the inside.

Let the cookies cool on the sheet for 5-10 minutes, then transfer to a wire rack to cool further.

In the meantime, grab one, break it in half, watch the strings of chocolate split, don't burn your tongue, and most of all, enjoy!

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