Double Chocolate–Almond Cookies
Serves: 38
 
Ingredients
  • 1⁄2 cup unsalted butter, softened
  • 1⁄3 cup granulated sugar
  • 1⁄3 cup firmly packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1⁄3 cups all-purpose flour
  • 1⁄3 cup unsweetened cocoa powder
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon fine sea salt
  • 1 cup mini semisweet chocolate chips
  • 1⁄2 cup sliced almonds, toasted
  • Garnish: sea salt flakes
Instructions
  1. Line 4 rimmed baking sheets with parchment paper.
  2. In a large bowl, beat together butter and sugars with a mixer at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl. Beat in egg until well blended. Beat in vanilla extract.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in chocolate and almonds.
  4. Using a levered 1-tablespoon scoop, drop dough onto a prepared baking sheet. Cover and refrigerate for at least 2 hours or up to overnight.
  5. Preheat oven to 375°.
  6. Place cold dough balls at least 2 inches apart on prepared baking sheets. Using the bottom of a glass or a hand, gently press down tops to flatten.
  7. Garnish with a sprinkle of sea salt flakes, if desired.
  8. Bake in batches until golden brown and tops are dry, 5 to 7 minutes, rotating pans halfway through baking. Let cool on baking sheets for 5 minutes. Remove from baking sheets to wire racks, and let cool completely. Store in an airtight container for up to 1 week.
Recipe by TeaTime Magazine at https://teatimemagazine.com/double-chocolate-almond-cookies/