These Chocolate Nut Cookies are unique. They feature bold chocolate flavor, plus the flavor and crunch of almonds infuse every bite.

Also, the dough is fast to come together. The ingredients are pretty straightforward for cookies. No dough chilling is required (not that it would hurt). Make, bake, and enjoy!

If you love almonds like I do, browse through my other recipes on Bready or Not. I have a good number that include frangipane, too!

Modified from Taste of Home Fall Baking 2016 Magazine.

PrintBready or Not: Chocolate Nut CookiesThese are fantastic, fast-to-make cookies imbued with chocolate flavor and almonds! Makes about 45 cookies with a small scoop. Modified from Taste of Home Fall Baking 2016 Magazine.Course Dessert, SnackKeyword almond, chocolateServings 45 cookiesAuthor Beth CatoEquipmentparchment papercookie scoopIngredients1 cup unsalted butter softened3/4 cup brown sugar packed1/2 cup white sugar1 large egg1 teaspoon almond extract2 cups all-purpose flour1/4 cup baking cocoa sifted1 teaspoon baking soda1/2 teaspoon salt1 cup white chocolate chips1 cup chopped almondsInstructionsPreheat oven at 375 degrees. Line a baking sheet with parchment paper.In a big bowl, cream together butter and both sugars until they are light and fluffy. Add egg and almond extract.In another bowl, combine flour, cocoa, baking soda, and salt. Gradually add the dry ingredients to the wet. Fold in the white chocolate chips and almonds.Use a cookie scoop or spoon to create dough balls. Space them out on the baking sheet.Bake for 8-10 minutes, until cookies look set. Let them rest on the sheet a couple minutes, then transfer them to a rack to fully cool. Store in a sealed container.OM NOM NOM!