Triple Chocolate Almond Explosion Cookies
Indulge in the ultimate chocolate lover’s dream with these decadent Triple Chocolate Almond Explosion Cookies! Packed with three types of chocolate—semi-sweet chips, milk chocolate chips, and dark chocolate chunks—these cookies are a rich, gooey masterpiece with a delightful crunch from slivered almonds. A soft, chewy interior pairs perfectly with crispy edges, creating a texture that’s irresistible. With just 15 minutes of prep time and a quick bake, these treats are ideal for any occasion, whether you’re hosting a party or craving a homemade dessert fix. Make a batch of these chocolate-studded cookies to impress everyone with their bold flavors and gourmet flair!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 0.75 cups granulated sugar
- 0.75 cups brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 0.75 cups milk chocolate chips
- 0.75 cups dark chocolate chunks
- 1 cup slivered almonds
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Fold in the semi-sweet chocolate chips, milk chocolate chips, dark chocolate chunks, and slivered almonds using a spatula or wooden spoon.
Using a cookie scoop or tablespoon, drop round portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the centers look slightly underbaked. The cookies will firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or at room temperature. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
7408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 426.9 g | 547% | |
| Saturated Fat | 228.7 g | 1143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 905.2 g | 329% | |
| Dietary Fiber | 87.6 g | 313% | |
| Total Sugars | 565.5 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1009 mg | 78% | |
| Iron | 64.6 mg | 359% | |
| Potassium | 5102 mg | 109% | |
*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.
