Triple-Chocolate Almond Cookies
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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
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8
ounces milk chocolate, chopped
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130
grams (1 cup) all-purpose flour
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160
grams (¾ cup packed) brown sugar
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16
grams (3 tablespoons) cocoa powder
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¾
teaspoon kosher salt
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3
large eggs
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⅔
cup roasted almond butter, stirred well
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1
teaspoon vanilla extract
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6
ounces semi-sweet chocolate, chopped
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¾
cup sliced almonds, lightly toasted
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1
large egg white, lightly beaten
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2
teaspoons flaky sea salt (such as Maldon Sea Salt Flakes)
Directions
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01Heat the oven to 350°F with racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. Put the milk chocolate in a medium microwave-safe bowl. Microwave on 50 percent power, stirring every 30 seconds, until completely smooth and melted. Set aside. In a medium bowl, whisk together the flour, sugar, cocoa powder and salt. Add eggs and mix thoroughly with a rubber spatula. Stir in the melted chocolate, almond butter, vanilla and chopped semi-sweet chocolate.See Demo
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02Spread the almonds on a large plate. Divide the dough into 1-tablespoon balls, then lightly press into the almonds to coat one side and slightly flatten them. Arrange 15 of the balls, almond side up, on each of the prepared baking sheets about 2 inches apart. Brush the tops lightly with the egg white and sprinkle with sea salt.See Demo
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03Bake until the center is set and the edges are no longer glossy, 10 to 13 minutes, rotating the sheets and switching racks halfway through. Let cool completely on the sheets. Store in an airtight container at room temperature for up to 5 days.See Demo
In the store
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Buy now
India Tree Dark Muscovado Sugar
Muscovado sugar is made from sugarcane in Mauritius and the Philippines and has an earthy, bittersweet flavor similar to molasses.
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Buy now
Vain Vanilla Original Baker’s Blend Pure Vanilla
This pure vanilla is well-rounded with warm, slightly floral marshmallowy flavor and offers a more subtle, richer depth of flavor than standard brands.
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Buy now
Nordor Salt Arctic Sea Salt Flakes
Sprinkle these crispy flakes with crunchy chunks onto dishes before serving for contrasting texture and bright bursts of salinity.
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Buy now
Christopher Kimball for Kuhn Rikon Comfort Balloon Whisk
This sturdy, fine-wired balloon whisk is broad enough for whipping eggs, yet small enough to fit into any utensil drawer.
Desserts
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