TRIPLE-CHOCOLATE ALMOND COOKIES
Mar. 13th, 2019 12:11 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaTRIPLE-CHOCOLATE ALMOND COOKIES
https://www.177milkstreet.com/recipes/double-chocolate-almond-cookies
This chewy, rich chocolate cookie uses an unorthodox one-bowl mixing method that is easy and cuts down on cleanup. The almond butter keeps these cookies moist, fudgy and almost brownie-like. We liked them with sliced almonds pressed onto the tops, but they can be left off, if you prefer. If the dough is very sticky when you try to shape the cookies, allow it to sit for 5 to 10 minutes. As the milk chocolate solidifies, the dough becomes easier to work with.
Yield 30 cookies
Ingredients
8 OUNCES MILK CHOCOLATE, CHOPPED
130 GRAMS (1 CUP) ALL-PURPOSE FLOUR
160 GRAMS (¾ CUP PACKED) BROWN SUGAR
16 GRAMS (3 TABLESPOONS) COCOA POWDER
¾ TEASPOON KOSHER SALT
3 LARGE EGGS
⅔ CUP ROASTED ALMOND BUTTER, STIRRED WELL
1 TEASPOON VANILLA EXTRACT
6 OUNCES SEMI-SWEET CHOCOLATE, CHOPPED
¾ CUP SLICED ALMONDS, LIGHTLY TOASTED
1 LARGE EGG WHITE, LIGHTLY BEATEN
2 TEASPOONS FLAKY SEA SALT (SUCH AS MALDON SEA SALT FLAKES)
Directions
Heat the oven to 350°F with racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. Put the milk chocolate in a medium microwave-safe bowl. Microwave on 50 percent power, stirring every 30 seconds, until completely smooth and melted. Set aside. In a medium bowl, whisk together the flour, sugar, cocoa powder and salt. Add eggs and mix thoroughly with a rubber spatula. Stir in the melted chocolate, almond butter, vanilla and chopped semi-sweet chocolate.
Spread the almonds on a large plate. Divide the dough into 1-tablespoon balls, then lightly press into the almonds to coat one side and slightly flatten them. Arrange 15 of the balls, almond side up, on each of the prepared baking sheets about 2 inches apart. Brush the tops lightly with the egg white and sprinkle with sea salt.
Bake until the center is set and the edges are no longer glossy, 10 to 13 minutes, rotating the sheets and switching racks halfway through. Let cool completely on the sheets. Store in an airtight container at room temperature for up to 5 days.
Tip: Don’t forget to stir the almond butter before measuring. And don't use inexpensive milk-chocolate candy bars, which will make these cookies too sweet and not chocolaty enough. Opt for good-quality bar or chip milk chocolate; we liked Guittard. Don't forget to stir the chocolate as it melts, and take care not to overheat it, which causes the chocolate to seize.
https://www.177milkstreet.com/recipes/double-chocolate-almond-cookies
This chewy, rich chocolate cookie uses an unorthodox one-bowl mixing method that is easy and cuts down on cleanup. The almond butter keeps these cookies moist, fudgy and almost brownie-like. We liked them with sliced almonds pressed onto the tops, but they can be left off, if you prefer. If the dough is very sticky when you try to shape the cookies, allow it to sit for 5 to 10 minutes. As the milk chocolate solidifies, the dough becomes easier to work with.
Yield 30 cookies
Ingredients
8 OUNCES MILK CHOCOLATE, CHOPPED
130 GRAMS (1 CUP) ALL-PURPOSE FLOUR
160 GRAMS (¾ CUP PACKED) BROWN SUGAR
16 GRAMS (3 TABLESPOONS) COCOA POWDER
¾ TEASPOON KOSHER SALT
3 LARGE EGGS
⅔ CUP ROASTED ALMOND BUTTER, STIRRED WELL
1 TEASPOON VANILLA EXTRACT
6 OUNCES SEMI-SWEET CHOCOLATE, CHOPPED
¾ CUP SLICED ALMONDS, LIGHTLY TOASTED
1 LARGE EGG WHITE, LIGHTLY BEATEN
2 TEASPOONS FLAKY SEA SALT (SUCH AS MALDON SEA SALT FLAKES)
Directions
Heat the oven to 350°F with racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. Put the milk chocolate in a medium microwave-safe bowl. Microwave on 50 percent power, stirring every 30 seconds, until completely smooth and melted. Set aside. In a medium bowl, whisk together the flour, sugar, cocoa powder and salt. Add eggs and mix thoroughly with a rubber spatula. Stir in the melted chocolate, almond butter, vanilla and chopped semi-sweet chocolate.
Spread the almonds on a large plate. Divide the dough into 1-tablespoon balls, then lightly press into the almonds to coat one side and slightly flatten them. Arrange 15 of the balls, almond side up, on each of the prepared baking sheets about 2 inches apart. Brush the tops lightly with the egg white and sprinkle with sea salt.
Bake until the center is set and the edges are no longer glossy, 10 to 13 minutes, rotating the sheets and switching racks halfway through. Let cool completely on the sheets. Store in an airtight container at room temperature for up to 5 days.
Tip: Don’t forget to stir the almond butter before measuring. And don't use inexpensive milk-chocolate candy bars, which will make these cookies too sweet and not chocolaty enough. Opt for good-quality bar or chip milk chocolate; we liked Guittard. Don't forget to stir the chocolate as it melts, and take care not to overheat it, which causes the chocolate to seize.
