Milk Chocolate-Toasted Almond Candy Bar Cookies

Preparation info

  • Makes

    3 dozen

    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

Look out—these are intense! Like a cookie version of an almond milk chocolate bar, with as much chocolate as possible worked into the dough, and chunks, too. The milk chocolate gives these an entirely different flavor from the semisweet morsels usually used in chocolate chip cookies. Nonstick baking sheets work well with these. And don’t overbake, or they won’t have that candy-bar richness.


  • 1 cup whole almonds, with skins
  • 9 ounces milk chocolate, cut in -inch chunks (about cups)
  • 2 ounces unsweetened chocolate, chopped coarse
  • ¼ cup (½ stick) unsalted butter, cut in pieces
  • ¼ cup flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • cup sugar
  • 1 teaspoon Instant coffee powder, preferably espresso, Nescafé Brava, or other full-flavored coffee
  • 1 teaspoon pure vanilla extract


    1. Preheat the oven to 350°F. Butter and flour three baking sheets or sheets of aluminum foil (or use nonstick sheets); set aside. Place the almonds on a baking pan; toast until fragrant, about 8 minutes. Chop the nuts coarse; set aside.
    2. In a heavy saucepan, combine ¾ cup of the milk chocolate chunks with the unsweetened chocolate and the butter. Melt the mixture over low heat, stirring occasionally. Meanwhile, sift the flour, baking powder, and salt onto a sheet of wax paper; set aside.
    3. In an electric mixer, beat the eggs, sugar, coffee, and vanilla at medium speed until the mixture forms a thick ribbon when dropped from the whisk or beaters, about 5 minutes.
    4. Remove the mixture from the machine; gently fold in the chocolate mixture until not quite combined. Fold in the flour mixture just until combined; then add the remaining milk chocolate chunks and the chopped toasted almonds, folding gently just until incorporated. (This dough must be baked right away.)
    5. Drop the dough by rounded tablespoonfuls onto the baking sheets, spacing them inches apart. Bake until the tops are set (but still quite soft), with a shiny, slightly crackled surface, 7 to 9 minutes. (If using lightweight baking sheets, they’ll probably take only 7 minutes.) Do not overbake.
    6. Remove the baking sheets from the oven and place them on a wire rack. Cool the cookies on the baking sheets. When they have cooled completely, transfer the cookies with a spatula to a plate or tin and store airtight.