Chocolate
Almond Chunk Cookies
1 ¼ Cups flour
¾
Cups cocoa (I use Valrhona)
1
½ teaspoons salt
1
teaspoon baking soda
2
sticks unsalted butter (at room temperature)
1
cup granulated sugar
2/3
cup light brown sugar
1
teaspoon vanilla
1
teaspoon almond extract
2
eggs
12
ounces bittersweet chocolate, chopped
1
Cup almonds, chopped
- Preheat your
oven to 375
- Line baking
sheets with parchment
- Whisk together
flour, cocoa, salt and baking soda
- Beat the butter
on medium speed for a minute until smooth, then add sugars and beat until
well blended
- Beat in the vanilla
& almond extract
- Add eggs one at
a time, mixing on low for a minute after each addition
- Add the dry
ingredients in three installments, beating on low after each and just
until incorporated
- Mix in the
chocolate chunks & nuts
- Spoon
tablespoons of dough onto baking sheets, leaving about 2 inches between
- Bake for 10
minutes
- Let the cookies
rest on the sheet, out of the oven, for about 5 minutes then transfer to a
cooling rack