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Almonds and sea salt add crunch and contrast to chocolate cookies
Triple-Chocolate Almond Cookies
This chewy, rich chocolate cookie uses an unorthodox one-bowl mixing method that is easy and cuts down on cleanup. The almond butter keeps these cookies moist, fudgy and almost brownie-like. We liked them with sliced almonds pressed onto the tops, but they can be left off, if you prefer. If the dough is very sticky when you try to shape the cookies, allow it to sit for 5 to 10 minutes. As the milk chocolate solidifies, the dough becomes easier to work with.
Ingredients
-
8
ounces milk chocolate, chopped
-
130
grams (1 cup) all-purpose flour
Directions
Pardon the interruption
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