Like a chewy brownie, these soft chocolate cookies are mixed with almond flour for a delicious nutty taste.
By Danae Halliday
It’s almost that time of year again where we heat up our ovens, mix together flour, butter and sugar and bake a batch of our favorite Christmas cookies. While I wouldn’t really classify these Soft Chocolate and Almond Cookies as only Christmas cookies, I wouldn’t be disappointed if someone handed me a plate of them.
The exterior of these cookies are crisp and then when you bite into it your teeth sink into a rich chocolatey center that is similar to a brownie.
- ¾ cup whole wheat pastry flour (I use Bob's Red Mill)
- ¼ cup almond meal
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- 6 tablespoons unsalted butter, softened
- ¾ teaspoon almond extract
- 1 egg
- 3 tablespoons chopped dark chocolate
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat mat.
- In a large bowl whisk or sift together the flour, almond meal, cocoa powder, baking powder, baking
- soda and salt.
- In the bowl of a stand mixer on medium high speed with the paddle attachment or with a handheld
- mixer, beat the soft butter and sugars until smooth and fluffy, about 3-4 minutes.
- Add in the egg and almond extract and beat for another minute until smooth scraping down the
- sides once.
- On low speed slowly add in the dry ingredients scraping down the sides once.
- Beat until just combined, don't overmix.
- Using a rubber spatula fold in the chopped dark chocolate.
- Use a 1½ tablespoon cookie scoop to scoop out the dough and place it on the prepared cookie
- Bake the cookies for 9-11 minutes (they will appear underbaked) then remove them from the oven
- and let them cool on the pan for about 3 minutes before removing them to finish cooling on a wire
- Once they have cooled completely store them in an airtight container.