Chocolate Almond Seduction Cookies
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.
Ingredients
- 2/3 cup all-purpose flour
- 1/3 cup almond meal
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup high-fat cocoa powder sifted
- 4 tbsp unsalted butter softened
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 3 tbsp unsweetened applesauce
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 large egg white
- 3/4 cup dark chocolate chips or baking chunks
Instructions
- 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.
Notes
You can store the dough in the freezer for up to a month, cutting and baking when the desire for warm cookies strikes.