Really Very Chocolatey Cookies
Yield: 3 dozen cookies, enough for one person. (I kid. That said, I always make a double batch. And then I always make more a few weeks later. These freeze well.) ~Joanna
Yield 36 cookies
Ingredients
2 cups/12 ounces semisweet chocolate pieces, divided use
2 ounces unsweetened chocolate
2 tablespoons (1 ounce) unsalted butter
1/4 cup almond flour (you can substitute all-purpose flour )
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
2/3 cup granulated white sugar
2 eggs
1 teaspoon vanilla
| 1 | In a large, heat-safe mixing bowl over a pan of simmering water, melt 1 cup (6 ounces) of the chocolate chips, the unsweetened chocolate and butter. Stir occasionally. When melted, remove from the heat and let the mixture cool. |
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| 2 | Preheat the oven to 350 degrees F. |
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| 3 | In a small bowl, whisk together the flour, baking powder and salt. Set aside. |
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| 4 | To the cooled chocolate mixture, add the sugar, eggs and vanilla and beat well by hand. Add the flour mixture and mix until just blended, being sure to scrape down the sides, and scoop up from the bottom to make sure all the flour is incorporated. Stir in the remaining chips. |
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| 5 | Line two baking sheets with parchment paper. Drop the dough by teaspoonfuls ( a small ice cream scoop really helps here) onto the sheet. Bake for 8 to 10 minutes until the cookies crack and look dull. Let them cool on the cookie sheet for a few minutes before eating them. I mean before letting them cool fully on a baking rack. |
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