Chocolate Almond Cookies

If you love almond croissants, these chocolate almond cookies are the perfect way to get that sweet almond frangipane flavor in a new way! These are chocolate sugar cookies that have been stuffed with frangipane and dusted with powdered sugar- they taste amazing!

Making stuffed cookies has always seemed like a pain to me, but this chocolate sugar cookie dough is soft and easy to form around the almond filling, and the results are so pretty and so yummy. Let’s get to it!

How to Make Chocolate Almond Cookies

We’re making two mixtures for these cookies- the chocolate cookie dough and the frangipane filling. Both use pretty simple ingredients, though you may not have almond flour on hand for the frangipane.

Starting with the frangipane, you basically just mix everything together all at once here until you have a sticky paste-like mixture. It may be slightly lumpy if your butter isn’t fully softened, which is ok. Then form the frangipane mixture into scoops that are about 1 tablespoon each onto a parchment lined sheet pan. They do not have to be perfectly shaped at this point! Pop them into the freezer.

While the frangipane freezes, make the cookie dough. Start by mixing together the dry ingredients and then stirring together the melted butter, brown sugar, and sugar until combined. Then add in the egg, egg yolk, and vanilla extract.

Add in the dry mixture and stir everything together until you have a soft dough. Make sure there are no dry pockets of flour hiding at the bottom of your bowl!

Scoop the cookie dough into roughly two-tablespoonful sized balls. Flatten each ball of dough into a disc, and then place a frozen piece of frangipane in the middle. Gently form the chocolate dough around the frangipane until it’s completely covered. The dough is soft enough that I find this process to be pretty easy.

Then it’s off to the oven to bake until the cookies look puffed and cracked around the edges. You definitely want to lean towards under-baking these cookies as they will continue to settle while they cool.

Optionally you can dust them with powdered sugar and enjoy!

Tips & Tricks for Chocolate Almond Cookies

Here are my tips to help along the way to these pretty chocolate almond cookies!

• Do I really just mix everything together at the same time for the frangipane? Yes! It’s a simple mixture and there’s no need to stress about little lumps. The almond flour makes a rough texture anyways.
• Don’t skip the freezing step. Without this step, it will be very difficult to shape the cookies with the filling on the inside. It’s much easier when the frangipane is frozen.
• Work somewhat quickly with the chocolate dough to help ensure that it stays soft and easy to work with. Since the recipe uses melted butter, the dough will firm up slightly as it sits.
• Form all the cookies first and then cover the formed dough in plastic wrap while you batch bake the cookies.
• How do I know when the dough is finished mixing? You want to make sure you have no dry pockets of flour remaining anywhere in the dough, and then stop mixing once everything is a uniform texture!
• How do I know when the cookies are finished baking? The cookies should have spread, and they should no longer look wet, but they may still be puffed up. They will settle as they cool.
• I’m at about 5,000 ft. above sea level, and I find that most people between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

Chocolate Almond Cookies

Servings 24 cookies

Ingredients

For the frangipane filling:

• 6 tbs. softened butter
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 cup almond flour
• 1/4 tsp. salt

For the chocolate cookies:

• 2 cups flour
• 3/4 cup dark cocoa powder
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1 cup melted butter
• 1 cup brown sugar
• 3/4 cup sugar
• 1 tsp. vanilla extract
• 1 egg
• 1 egg yolk
• 2 tbs. powdered sugar optional

Instructions

For the frangipane filling:

1. In a medium bowl, whisk together the butter, sugar, egg, vanilla extract, almond extract, almond flour, and salt until well combined. Scoop the mixture into balls that are about 1 tablespoon in size onto a plate or small sheet pan. Freeze the frangipane for about 20 minutes while you make the cookie dough.

For the cookies:

1. Preheat the oven to 350 degrees, and line two baking sheets with parchment paper or a non-stick sheet.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt and set this mixture aside. In a large bowl, beat together the melted butter, brown sugar, and 3/4 cup sugar. Mix in the vanilla extract, egg, egg yolk. Slowly add in the flour mixture, and stir until completely combined.
3. Scoop the cookies into 2 tablespoonful sized dough balls. Remove the frangipane from the freezer. Take a ball of frangipane and press it into the center of a chocolate cookie dough ball, forming the chocolate dough around it. Repeat this process for all the chocolate cookie dough.
4. Place the cookies onto your prepared sheet pans with about 2 inches between each cookie.

5. Bake for 8-10 minutes, or until the cookies are set and have cracks on the edges and top. You want to lean on the side of under baking here. Let the cookies cool on your pan before transferring to a wire rack. Optionally dust the cookies with powdered sugar. Enjoy!

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!