We’ve been making these chocolate cookies for over 9 years now. And I have to say they’re still just as big of a hit in our house as they were the first time I made them. It’s also fairly predictable that everyone loves them… after all, they’re a double chocolate situation. We both love them fresh out of the oven, with gooey centers and crispy edges.
How to make this recipe step by step
I hope you enjoy these Chocolate Almond Butter Cookies! If you do get a chance to make this recipe, I’d love to hear from you in the comments. Then add all the ingredients except the chocolate chips to a medium bowl and mix until smooth. You can use a cookie scoop or a pair of spoons for this. I like to keep mine around 2 tablespoons which yields a 3-4″ sized cookie. For a fun variation, sprinkle the tops of each cookie with flaked sea salt. These cookies don’t spread much, so you can lightly flatten them with your hand if desired. Cool slightly on the cookie sheet until you can transfer the cookies to a wire rack to cool completely.
