Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
30
cookies
Tip
Don’t forget to stir the almond butter before measuring. And don't use inexpensive milk-chocolate candy bars, which will make these cookies too sweet and not chocolaty enough. Opt for good-quality bar or chip milk chocolate; we liked Guittard. Don't forget to stir the chocolate as it melts, and take care not to overheat it, which causes the chocolate to seize.
30 minutes
Ingredients
-
8
ounces milk chocolate, chopped
-
130
grams (1 cup) all-purpose flour
Directions
-
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
Matt - the texture of the dough should definitely be rollable right after mixing, even without chilling. My questions for you are: how big were your eggs? If they were extra-large, rather than large, then you would have more moisture in the batter than intended. Also, if you had a quite thin / pourable almond butter, that would result in a looser dough, as well. Letting the dough sit for longer in the fridge - up to 24 hours - will also help it to thicken up. I wouldn't recommend putting it in the freezer to solve this problem. And if you've already gone ahead and made your cookies, please let us know how they turned out!
Best,
April
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
I'm making these as written and the dough is more like a brownie batter- very, very sticky and loose, even after I let it sit for 15-20 mins. I even put it in the fridge for a bit to try to let it firm up, but it didn't help much. Any other ideas about how to make it more workable? Perhaps a bit more flour? Or even putting the dough in the freezer?