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.
Course Dessert, Snack
Dish Type cookies
Cooking Style Baking
Diet and Health low fat
Seasonal Christmas, Father's Day, Holiday season, Mother's Day, Valentine's Day
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.