Chocolate Almond Crisps
Indulge in the ultimate combination of rich chocolate and nutty almond flavors with these irresistibly crisp and thin Chocolate Almond Crisps. Perfectly balanced between sweet and nutty, these decadent cookies feature toasted sliced almonds and dark chocolate chips folded into a buttery cocoa-infused dough. With just 10 minutes of baking time, these treats boast a satisfyingly crisp texture that pairs beautifully with coffee, tea, or a glass of cold milk. Easy to make and ready in under 30 minutes, this quick and crowd-pleasing recipe is ideal for holiday cookie exchanges or everyday snacking. Impress your loved ones with these gourmet-style cookies that bring together the best of cocoa and almonds in every bite. Perfect for chocolate dessert lovers seeking a nutty twist!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 100 grams Granulated sugar
- 50 grams Brown sugar (light or dark)
- 1 teaspoon Vanilla extract
- 1 unit Large egg
- 120 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 80 grams Sliced almonds (toasted)
- 60 grams Dark chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a handheld or stand mixer to cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
Add the vanilla extract and egg to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the toasted sliced almonds and dark chocolate chips with a spatula until evenly distributed throughout the dough.
Using a small cookie scoop or a tablespoon, drop 1-inch (2.5 cm) balls of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow for spreading.
Gently flatten each ball slightly with the back of a spoon or your fingers to create a thinner cookie for extra crispness.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set and the centers look slightly soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the Chocolate Almond Crisps in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 7.5 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 58 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
