Triple-Chocolate Almond Cookies
- Makes30 cookies
- Cook Time30 minutes
- 1
This chewy, rich chocolate cookie uses an unorthodox one-bowl mixing method that is easy and cuts down on cleanup. The almond butter keeps these cookies moist, fudgy and almost brownie-like. We liked them with sliced almonds pressed onto the tops, but they can be left off, if you prefer. If the dough is very sticky when you try to shape the cookies, allow it to sit for 5 to 10 minutes. As the milk chocolate solidifies, the dough becomes easier to work with.
Don’t forget to stir the almond butter before measuring. And don't use inexpensive milk-chocolate candy bars, which will make these cookies too sweet and not chocolaty enough. Opt for good-quality bar or chip milk chocolate; we liked Guittard. Don't forget to stir the chocolate as it melts, and take care not to overheat it, which causes the chocolate to seize.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.