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