Chocolate-Almond Swirl Cookies


Almond and chocolate work exceptionally well together -- especially when creating cookie dough swirls.


  • 10 ounces (2 ½ sticks) unsalted butter, softened

  • 1 ½ cups sugar

  • 2 large eggs plus 1 large egg white

  • 1 teaspoon salt

  • 1 tablespoon pure vanilla extract

  • ½ cup milk

  • 4 cups all-purpose flour, plus more for dusting

  • 1 cup unsweetened cocoa powder

  • Almond Dough


  1. Put butter and sugar in the bowl of an electric mixer fitted with the paddle. Cream on medium-high speed until fluffy, 2 to 3 minutes. Mix in eggs and salt. Add vanilla, milk, flour, and cocoa; mix until incorporated.

  2. Wrap dough in plastic wrap; gently flatten into a rectangle. Refrigerate until firm, about 1 hour or up to 1 day.

  3. On a generously floured 12-by-26-inch sheet of parchment paper, roll out chocolate dough into a 10-by-24-inch rectangle, dusting with flour as needed and occasionally lifting dough with an offset spatula to prevent sticking. Refrigerate.

  4. On another generously floured 12-by-26-inch sheet of parchment paper, roll out almond dough into a 9-by-20-inch rectangle, as described above.

  5. Lightly brush chocolate dough with egg white. Gently stack almond dough on top. Starting with one short side, roll doughs together into a log, gently lifting parchment as you go. Lightly brush edge with egg white; seal seam by pinching and pressing gently. Wrap log in parchment or waxed paper. Chill in freezer until firm, about 1 1/2 hours.

  6. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Let dough stand at room temperature 10 minutes. Using a serrated knife, cut log into 1/4-inch-thick rounds, rotating after each cut to keep it round. Transfer to sheets. Bake until set (not brown), 18 to 20 minutes. Let cool on parchment on wire racks.

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