Double Chocolate Almond Sprinkled Cookies
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Cook time: 
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Serves: 24-30 cookies
Chewy brown-sugar based cookies loaded with chocolate chips and natural almonds, with a hint of almond extract. Dipped in chocolate and covered in sprinkles- these cookies are a reason to celebrate.
  • ¾ cup unsalted butter, at room temperature
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 egg
  • ½ tablespoon almond extract
  • ½ teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips, divided
  • ½ cup natural almonds, coarsely chopped
  • 3-4 tablespoons heavy cream (or milk)
  • ½ cup sprinkles
  1. Pre-heat the oven to 350 and line a baking sheet with parchment paper.
  2. In a large bowl beat together the butter and sugars until fluffy. Add the egg, almond extract, and vanilla extract. Beat until just combined.
  3. Add the flour, cornstarch, baking soda, and salt. Mix until the dough comes together.
  4. By hand stir in 1 cup if the chocolate chips and the ½ cup of chopped almonds.
  5. Drop by the heaping tablespoon about 2 inches apart onto the prepared baking sheet.
  6. Bake for 8-9 minutes, until the tops are golden brown. Do not over-bake.
  7. Let the cookies cool slightly before moving them to a wire rack to cool completely.
  8. While the cookies cool, heat 3 tablespoons of the cream in a small saucepan over medium heat-- just until it simmers. Don't let it burn! Stir in the chocolate chips and remove the pan from the heat. Keep stirring until the chocolate is smooth, adding more cream a tablespoon at a time if necessary.
  9. Lay out a sheet of parchment or wax paper.
  10. Dip half of each cookie into the melted chocolate, lay the dipped cookie on the paper, and then cover the chocolate with sprinkles. Repeat for each cookie.
  11. Let the chocolate set before serving-- refrigerate to speed up the process if desired.
Recipe by Sugar Dish Me at