Chocolate and Almond Cookies

Recipe by Zurie
READY IN: 45mins


  • 2
    cups flour (500 ml)
  • 13
    cup cocoa powder, unsweetened (the bitter powder, 80 ml)
  • 12
    teaspoon baking powder
  • 12
    teaspoon salt
  • 12
    cup superfine sugar (125 ml caster sugar)
  • 8
    ounces butter, soft (1 cup)
  • 1
    egg, large size
  • 2
    teaspoons vanilla essence
  • 5
    ounces chocolate, dark, semisweet, chopped quite fine (150 g)
  • 12
    cup almonds, nibbed (125 ml, or use flaked almonds, chopped)


  • Heat oven to 350 deg F / 180 deg. Celsius.
  • Line a cookie tin with baking paper. I find it easiest to grease the tin, flatten the baking paper over the grease, and lightly grease again.
  • In a large mixing bowl, sift together the flour, cocoa powder (unsweetened), baking powder and salt.
  • Put the superfine/caster sugar in another mixing bowl, add the butter, and whisk with an electric mixer until light and fluffy.
  • Add the egg and vanilla, and again whisk very well.
  • Mix the flour-cocoa mixture into the sugar-butter mixture. At first it might seem as if the batter needs more liquid: don't add anything!
  • Mix in the chopped chocolate and the almonds. Once everything is well mixed in (use your hands, it works well), the batter will be quite soft.
  • (If you find the batter too soft you can chill it in the fridge for 30 mins.).
  • Use roughly a tablespoon of batter per cookie, and roll into a ball. Put the balls on the prepared tin, and press flat with the tines of a fork.
  • Bake the cookies for 12 - 15 minutes, until the tops just start to make little cracks.
  • Cool slightly in the tin, before removing to a wire rack. Cool completely before storing in an airtight tin.