8 ounces semi-sweet chocolate, chopped
3 tablespoons butter, softened (use 3 tablespoons coconut oil for dairy-free)
2 eggs
⅓ cup granulated sugar, plus additional for rolling
¾ cup finely ground almond flour
For dairy free cookies, coconut oil is a wonderful sub for butter. It gives the cookies the slightest hint of coconut, which pairs beautifully with the chocolate and almond.
Melt the chocolate in a glass bowl set over a pot of simmering water or in the microwave. Once melted, add the butter (or coconut oil) 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 almond flour. Cover and refrigerate overnight.
When ready to bake, heat oven to 350ºF. Line a baking sheet with parchment or a nonstick mat. Using a 1 tablespoon dough scoop, portion out dough balls. Roll in your palms to shape, then roll each dough ball in sugar. 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.