Description
Like a chewy brownie, these soft chocolate cookies are mixed with almond flour for a delicious nutty taste.
Ingredients
Scale
- 3/4 cup whole wheat pastry flour (I use Bob’s Red Mill)
- 1/4 cup almond meal
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 6 tablespoons unsalted butter (softened)
- 3/4 teaspoon almond extract
- 1 egg
- 3 tablespoons chopped dark chocolate
Instructions
- 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 1 1/2 tablespoon cookie scoop to scoop out the dough and place it on the prepared cookie
- sheet.
- 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
- rack.
- Once they have cooled completely store them in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Baking, Chocolate, Cookies, Dessert