Ingredients
Method
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Toast the almonds on a baking sheet for 5-7 minutes until fragrant and lightly golden, then let them cool.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the butter with both sugars until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Fold the dry ingredients into the wet ingredients until just combined, then fold in the chocolate chunks and toasted almonds.
- Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are set but the centers look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure to toast the almonds for enhanced flavor. Measure flour correctly to avoid dry cookies. Use room temperature ingredients for better texture.