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
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
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.