Chocolate Almond Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
½ tsp baking soda
02 -
2 tsp cornstarch
03 -
1 egg
04 -
⅓ cup granulated sugar
05 -
½ tsp kosher salt
06 -
⅓ cup light brown sugar, packed
07 -
1 cup butter, softened
08 -
1 tsp vanilla extract
09 -
1 tsp almond extract
10 -
2 ½ cups all-purpose or gluten-free flour
→ Filling
11 -
2 egg yolks
12 -
7 oz almond paste
13 -
⅛ cup hot water
14 -
¼ cup semi-sweet or dark chocolate chips
→ Topping
15 -
Powdered sugar for sprinkling
16 -
1 cup sliced almonds
# Instructions:
01 -
Set your oven to 350°F (175°C) before you start.
02 -
In a large bowl, beat the butter and both sugars together for about 5 minutes until fluffy. Add in the almond extract, vanilla extract, and egg, mixing until blended.
03 -
Use another bowl to whisk the baking soda, cornstarch, salt, and flour together.
04 -
Gently add the dry mix into the wet mixture, stirring just enough to combine. Chill the dough in the freezer for 20 minutes to make it easier to work with.
05 -
Cover two cookie trays with parchment paper so you’re ready for the cookies.
06 -
Scoop out equal portions of dough with a 2-inch ice cream scoop, place them on the trays, and press a dent into the center of each ball, leaving the parchment untouched.
07 -
Blend the almond paste, hot water, and egg yolks in a food processor until completely smooth.
08 -
Drop a few chocolate chips into each dent, then add about 1½ tablespoons of the almond filling on top.
09 -
Scatter some sliced almonds over the filling for each cookie.
10 -
Bake the cookies for 13-16 minutes, checking for light golden edges.
11 -
Take the cookies out and let them cool down entirely before handling.
12 -
Right before serving, lightly sprinkle powdered sugar over the cookies.
# Notes:
01 -
This treat offers the delicious flavors of an almond pastry crossed with a chocolate croissant.
02 -
Make sure your butter is soft enough to blend easily with the sugar for the fluffiest cookie texture.