Chocolate Chunk Almond Cookies
A beautiful marriage of my two favorite foods.
I was once asked during a live interview what two foods I would bring to a desert island. My answer was chocolate and almonds. I should have said these cookies, which showcase both beautifully. Perhaps it could be a dessert island….
Ingredients
3 1/2 cups (476 grams) all-purpose flour 1 1/4 teaspoons fine sea salt 3/4 teaspoon baking soda 1/2 teaspoon baking powder 2 sticks unsalted butter, at room temperature 1 cup (200 grams) sugar 1 cup (200 grams) packed light brown sugar 1 1/2 teaspoons vanilla extract 2 large eggs 12 ounces (340 grams) dark chocolate, coarsely chopped 1 1/2 cups (150 grams) almond flour coarse sea salt
Instructions
Preheat oven to 350 degrees F. In a medium bowl, mix the flour, salt, baking soda and baking powder together.
In a large bowl, beat the butter with a hand mixer on medium speed until smooth, about 1 minute. Add both sugars and beat for another 2 minutes until well blended. Beat in the vanilla and eggs.
Reduce the mixer speed to low and add the dry ingredients in several additions until it is all incorporated.
Mix in the chocolate and almond flour on low speed.
Place dough in clean covered bowl or Tupperware in the fridge for at least 2 hours, up to 3 days.
Line two baking sheets with parchment paper and shape dough into balls, roughly the size of golf balls. Place on the baking sheet.
Bake the cookies one sheet at a time for 8 minutes and then, gently press each mound down just a little with a spatula and sprinkle with a little coarse sea salt; rotate the baking sheet. Bake for another 7 minutes or so, until the cookies are pale brown. Allow the cookies to rest for 1 minute on the sheet and then transfer to racks to cool the rest of the way.
Note
If you want to freeze the dough to bake later, skip letting it rest in the fridge. Instead, make cookie balls after step 4 and freeze them for later. You can bake straight from the freezer, just add several minutes to your bake time.