Cookies are one of my favorite things to make on a whim. They’re simple and usually make a lot (this is both a good and bad thing). If I have a craving for something sweet, chances are I have everything I need to make a batch of cookies. I was searching for ideas for something to make for a neighbor that just had a baby when I remembered this recipe. I first tried it almost two years ago, but I had completely forgotten about it since then. I think the reason is because these cookies require an overnight chill before being baked. When I get the urge to bake cookies, that usually means I want to eat them as soon as they’re done baking. They don’t have the nearly instant gratification that comes with other cookie recipes. Thankfully I thought about this ahead of time, which gave me something to look forward to the next day.
These cookies are different than others I’ve made because they’re gluten free. The recipe uses finely ground almonds in place of flour. Being a lover of all things almond and almond flavored, that aspect appealed to me immediately. I haven’t tried it yet, but I think they’d also be great with ground hazelnuts. These cookies are incredibly rich and chocolaty, almost like a brownie. They only use five ingredients, and if your pantry is well stocked, you’ve probably got all of them on hand. I did increase the heat from the original recipe, finding the higher heat to yield a better cookie. I also made these slightly larger than the original recipe, and I think this size is perfect.
- COOK TIME:
- YIELD: about 2 dozen cookies
8 ounces semi-sweet chocolate, chopped
3 tablespoons butter, softened
⅓ cup granulated sugar, plus additional for rolling
¾ cup finely ground almonds or almond flour
Melt the chocolate in a glass bowl set over a pot of simmering water or in the microwave. Once melted, add the butter and stir until thoroughly combined. Using a hand mixer, beat the eggs and sugar together in a medium bowl until light, 1-2 minutes. Gently fold the egg mixture into the chocolate, then fold in the ground almonds. Cover and refrigerate overnight.
When ready to bake, preheat oven to 350º. Using a 1 tablespoon dough scoop, portion out dough balls and roll in sugar. Place on a lined baking sheet 2 inches apart. Bake for 10-12 minutes, just until cookies are set. Cool on baking sheet for five minutes, then transfer to a wire rack to cool completely.