If you’ve ever wished your favorite brownie could be picked up and eaten like a cookie, this recipe is your dream come true. These Brownie Almond Cookies combine the best of both worlds — the crackly top and deep chocolate flavor of a brownie with the irresistible chew and crisp edges of a perfectly baked cookie. Each bite delivers an intense chocolate punch, with a slightly fudgy texture in the center and delightfully crisp around the edges. Scattered with crunchy almonds, these cookies are rich, decadent, and satisfying — a true indulgence for chocolate lovers. This is the cookie for you if you love a chewy, crispy cookie with a slightly fudgy center.
Why these ingredients?
- Dark chocolate 55 %
Dark chocolate (55%) has more cocoa solids and less sugar than milk chocolate. This gives the cookie a deeper, more intense chocolate flavor, closer to a classic brownie. Milk chocolate can make the flavor too mild and overly sweet, which can mute the richness you’re after. - Coffee powder
Enhances and deepens the chocolate flavor. You don’t taste the coffee directly; it just makes the chocolate taste richer and more intense (a classic trick in chocolate baking). - Butter
Adds tenderness, richness, and contributes to the chewy texture. A small amount here keeps the cookie fudgy without making it greasy. - Egg
The egg acts as a binder and adds moisture. The protein helps set the structure, while the fat from the yolk contributes to chewiness and a soft crumb — very important for that brownie-like middle. - Caster sugar
Sweetens and helps create those crisp edges. The sugar also helps with moisture retention, which keeps the center soft. If you beat the eggs and sugar well, it can give that classic brownie crackly top too. - All-purpose flour
Provides just enough structure without drying the cookie out. The very small amount of flour is what keeps the texture soft and fudgy, rather than cakey. - Baking powder
Adds a slight lift so the cookie doesn’t turn out too dense. Just a touch ensures the center stays moist while the edges get crisp. - Salt (pinch)
Balances and enhances all the sweet and chocolate flavors. - Vanilla extract
Rounds out the flavor, giving warmth and depth to complement the chocolate. - Almonds
Adds crunch and a nutty flavor that contrasts beautifully with the fudgy texture. Like in classic brownies, almonds break up the richness and add texture interest.
How this leads to chewy, brownie-like cookies:
This recipe is carefully balanced to minimize flour and maximize chocolate and fat (from chocolate, butter, and egg yolk), which mimics a brownie’s gooey, fudgy center. The sugar caramelizes around the edges to create crispness, while the egg and a little flour ensure it holds together as a cookie. The small amount of leavening (baking powder) prevents the cookie from being too dense.
Ingredients
Instructions
- Melt the chocolate and butter. Beat eggs in a separate bowl until foamy Gradually add sugar, beating 5 mins or until thickened. Now add chocolate and butter mixture beat well.
- Add flour, baking powder and salt in a small bowl. Add to the egg mixture stir until well blended. Fold vanilla and almonds. Drop dough by a medium size ice cream scoop. Keep the cookies 2′ inch apart on greased cookie sheets. Bake 180 degree for 10 min or until well set. Cool slightly on cookie sheet. Remove to wire rack to cool completly.
