Chocolate Drop Almond Cookies Recipes

CHOCOLATE DROP COOKIES

Steps:

• Mix shortening, sugar and egg.
• Stir in sour milk and vanilla.
• Sift together flour, soda, salt and cocoa; stir.
• Add nuts.
• Chill 1 hour.
• Heat oven to 375°F.
• Drop by spoonfuls on greased cookie sheet.
• Bake 8-10 minutes.
• • Note: You can use plain milk with 1 tbsp vinegar to sour it. Works as well as the sour milk.

ALMOND DROPS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

CHOCOLATE SUGAR DROP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix sugar, butter, egg, and vanilla together in a large bowl. Mix flour, cocoa, baking soda, and salt in a small bowl.
• Beat flour mixture into sugar mixture slowly until well-combined, about 2 minutes. Stir chocolate chips into cookie dough.
• Spoon cookie dough onto the baking sheet, spaced about 2-inches apart.
• Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

CHOCOLATE ALMOND DROPS

Steps:

• In a heavy saucepan over low heat, melt chocolate chips with milk, stirring occasionally. Remove from heat. Stir in granola and almonds. Refrigerate until firm enough to roll, about 1 hour., Shape mixture into 1-in. balls; roll in miniature chocolate chips. Refrigerate, covered, until firm, about 2 hours. Store in refrigerator.

VEGAN NY BAKERY STYLE ALMOND CHOCOLATE DROP COOKIES

Steps:

• Preheat your oven to 375°. Prepare two large baking trays and line with parchment paper or silpat mats.
• Using a stand or hand mixer, combine the sugar and vegetable shortening and mix well on medium speed for at least two minutes stopping once or twice to scrape down the sides of the bowl to make sure everything is incorporated. The mixture should be light and fluffy.
• Add the flax to the aquafaba and whisk well. Let sit for 3 minutes to thicken. Add flax mixture to bowl with the almond extract and mix well for another two minutes until everything is well mixed.
• In a separate bowl, whisk together the flour, almond flour, cream of tartar, baking soda, and salt. do you want to whisk together to break up any lumps that may be present in the almond flour.
• Add the dry ingredients to the wet ingredients and mix for a few minutes scraping down the sides once or twice to make every sure everything is incorporated well.
• Chill the dough for at least one hour or overnight.
• Using an extra large ice cream scoop or 1/4 cup measure, scoop out six cookies per baking sheet. Flatten evenly with the palm of your hand or the bottom of a glass.
• Bake for 12 to 15 minutes (depending on your oven). The cookies should be slightly browned at the edges. Cool completely.

CHOCOLATE DROP ALMOND COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Lightly coat baking sheets with oil or cooking spray. (Or use non-stick baking sheets)
• 2. In a large mixing bowl, cream together butter, brown sugar and egg. Blend in apple sauce, vanilla and almond extract.
• 3. Add almonds and blend in (Just before placing on cookie sheets.
• 4. In a medium mixing bowl, sift together flour, cocoa, baking powder and baking soda.
• 5. Stir dry ingredients into butter mixture.
• 6. Drop by rounded teaspoonfuls onto cookie sheets. (about 15 to a sheet).
• 7. Bake 8-10 minutes, or until cookie "springs back" when lightly touched.
• 8. Transfer to cooling racks to cool completely.
• 9. Optional glaze: Combine 1/4 cup confectioners sugar and 1/4 tsp almond extract. Add water, a few drops at a time until desired consistency is reached. Drizzle over cookies.

SOFT & CHEWY ALMOND SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper or silicone baking mats. Set cookie sheets aside.
• Combine dry ingredients: In a medium-size mixing bowl, combine the flour, baking soda, cream or tartar and salt. Whisk well to combine.
• Combine wet ingredients: In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until fluffy and light in color, about 1-2 minutes. Add the egg, egg yolk and almond extract. Beat on medium-high speed until combined. NOTE: Use a spatula to stop and scrape the sides and bottom of the bowl as needed while making the dough.
• Add the dry ingredients to the wet: With the mixer on low, slowly add ½ of the dry ingredients to the wet ingredients. Mix until just barely combined. Use a rubber spatula to scrape down the sides and the bottom of the bowl. Add the remaining ½ of the dry ingredients and mix on low until ALMOST combined. Use a rubber spatula to gently fold until the ingredients are JUST combined to form a cohesive ball. The dough should be thick and sticky. DO NOT over-mix! (Optional: Cover the dough with plastic wrap and refrigerate for up to 4 days)
• Roll cookies: Add about 1/3 to 1/2 cup of granulated sugar to a small bowl. Use a cookie scoop (or your hands) to roll the cookie dough into balls (about 1 ½ tablespoons each). Gently roll each ball in the sugar. Transfer the cookie dough balls to the prepared cookie sheets and arrange them 3-inches apart.
• Bake: Bake the cookies for 8-11 minutes. The cookies will be puffy, and the centers will look soft. Remove the cookies just before the edges turn golden brown - don't over bake the cookies!
• Cool: Remove the cookies from the oven and place the cookie sheet on a wire rack. Allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies from the baking sheet to the wire rack to cool completely.
• While the cookies are cooling, make the icing (optional): In a small bowl, combine the powdered sugar, milk, corn syrup and extract. Whisk until well combined. If the icing is too thick, add more milk, a splash at a time, until desired consistency is achieved. (You want the icing to be thick enough that it slightly holds its shape when drizzled.)
• Ice the cookies: Once the cookies are completely cooled, dip the top surface of each cookie into the glaze, pulling the cookie straight up and out of the glaze. Transfer each glazed cookie, icing side up on the wire cooling rack. Top each cookie with a few sliced almonds.
• Serve: Serve and enjoy! For hard icing and stackable cookies, let the icing set completely - set the cookies aside for a few hours at room temperature, or until the icing is hard to the touch. Stack and store or enjoy!

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

ALMOND CHOCOLATE COOKIES

Steps:

• In a mixing bowl, beat the butter, sugars, cocoa and extracts until creamy.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour and baking soda; gradually add to sugar mixture.
• Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 375° for 7-9 minutes or until edges are firm.
• Remove to wire racks to cool.

CHOCOLATE ALMOND COOKIES

Steps:

• Mix shortening, cocoa, sugar, egg, vanilla, almond flavoring, sour cream, baking powder, baking soda, and salt.
• Stir in flour and almonds.
• Scoop dough with a small cookie scoop and place on greased cookie sheets.
• Bake at 350° for 10-15 minutes.
• Cool completely.
• Ice with Chocolate Fudge Frosting.
• Mix together butter, half of the whipping cream, vanilla, almond extract, cocoa and powdered sugar.
• Blend until thick.
• Slowly add additional cream, one tablespoon at a time until you reach the desired consistency.
• Spread over cooled cookies.
• Sprinkle with finely diced almonds.

EASY PEPPERMINT CHOCOLATE ALMOND FLOUR COOKIES

Steps:

• Preheat the oven to 350 Fahrenheit or 175 Celcius.
• In a bowl, melt the chocolate chips and butter. I do this in 30-second intervals in the microwave until everything is melted and can easily be stirred together.
• Let the melted chocolate/butter mixture cool slightly. Then add in the egg and the peppermint extract. Stir well to combine.
• Add the almond flour and cocoa powder and stir well to combine.
• Pop the mixture into the fridge for about 10 minutes. This hardens up the mixture and makes it more easily scoopable.
• Remove the mixture from the fridge. Using a tablespoon, spoon the mixture and roll it into small balls. Place the balls on a prepared baking sheet and flatten slightly with a fork (don't flatten too much or you will not have the fudgy texture in the middle once baked).
• Bake the cookies for 9 minutes.
• Remove the cookies and allow them to cool completely on a wire rack.
• Optional: once the cookies have cooled, drizzle with melted white chocolate and top with white sprinkles or crushed candy canes.

CHOCOLATE ALMOND COOKIES

Steps:

• Mix shortening, cocoa, sugar, egg, vanilla, almond flavoring, sour cream, baking powder, baking soda, and salt.
• Stir in flour and almonds.
• Scoop dough with a small cookie scoop and place on greased cookie sheets.
• Bake at 350° for 10-15 minutes.
• Cool completely.
• Ice with Chocolate Fudge Frosting.
• Mix together butter, half of the whipping cream, vanilla, almond extract, cocoa and powdered sugar.
• Blend until thick.
• Slowly add additional cream, one tablespoon at a time until you reach the desired consistency.
• Spread over cooled cookies.
• Sprinkle with finely diced almonds.