Why make just any old cookie when you can make aphrodisiac cookies? This I’m sharing this recipe from my cookbook, Romancing the Stove, because I think everyone should have this chocolate almond cookie in their recipe file.
Chocolate-Chocolate Chip on a new level
It’s basically a classic chocolate-chocolate chip cookie–except that it has a hint of sweet almond and the best chocolate cookie texture you could hope to bake. I added almonds as almond flour not only because I love the flavor and texture it brings to the cookie but because almonds are aphrodisiac. In fact, they are a great source of vitamin E, also known as “The Sex Vitamin.”
And to give my chocolate almond cookies their unbelievably gooey, soft texture, I used a combination of brown sugar and egg whites. In addition, to help keep them a little more heart–and sex-drive healthy, I used applesauce instead of oil. And trust me, you won’t miss the added fat! But the trick to getting the most rich, chocolatey flavor is to use a quality, high-fat cocoa powder and dark chocolate chunks instead of semi-sweet. The dark chocolate not only makes a difference in the depth of chocolate flavor, dark chocolate is more aphrodisiac!
You can make this chocolate almond cookie dough in advance and store it in the freezer for up to a month. Then any time you need a dark chocolate fix, just slice off the number of cookies your heart desires and bake to rich, chocolatey goodness.
This recipe makes intense, dark chocolate cookies with oozing, melted chocolate chips and a hint of sweet almond. Make the dough in advance and store it in the freezer for when a chocolate craving strikes.
- 2/3 c all-purpose flour
- 1/3 c almond meal
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 c high-fat cocoa powder sifted
- 4 tbsp unsalted butter softened
- 1/2 c brown sugar packed
- 1/2 c granulated sugar
- 3 tbsp unsweetened applesauce
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 large egg white
- 3/4 c dark chocolate chips or baking chunks
Combine flour, almond meal, baking soda, salt and cocoa in a small mixing bowl. Set aside.
In a mixing bowl, stir butter until creamy. Add the sugars and mix until combined, about 1 minute by hand. Then add applesauce, vanilla, almond extract and egg white, stirring for an additional 2 minutes.
Add the flour mixture, stirring until thoroughly combined.
Fold in the chocolate chips.
Coat your hands lightly with oil and shape the cookie dough into two 5-inch logs. Wrap logs in plastic wrap and freeze 1–2 hours or until firm.
Preheat oven to 350 degrees.
Coat baking sheet(s) with cooking spray.
Unwrap frozen logs and slice into approximately 24 rounds (about 1/4-inch thick). Place the rounds on the baking sheet 1-inch apart.*
Bake on the center rack for 8–9 minutes then remove from sheet. Note: Cookies should be soft. (If cookies are difficult to remove from the sheet, allow them to cool on the sheet for 30 seconds before removing.)
10. Eat warm or allow cookies to cool on a rack.
You can store the dough in the freezer for up to a month, cutting and baking when the desire for warm cookies strikes.
If you like this recipe, check out the whole book! Romancing the Stove is available on Amazon in paperback and kindle versions:
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