Chocolate and Almond Cookies Recipe

Makes 18
Prep time: 10 minutes
Total time: 35 minutes

8 ounces|235 grams 70% dark chocolate, roughly chopped
2 tablespoons unsalted butter
¼ cup|36 grams almond flour
2 tablespoons|15 grams all-purpose flour
¼ teaspoon cream of tartar
¼ teaspoon kosher salt
⅛ teaspoon baking soda
2 large eggs
10 tablespoons|160 grams granulated sugar
flaky sea salt

1. Heat the oven to 350°F. Line 2 sheet trays with parchment paper.

2. Fill a small saucepan with 2-inches water. Nest a heatproof bowl over the top and add the chocolate and the butter. Place over medium-low heat and cook, stirring occasionally, until melted. Keep warm.

3. Mix the flours, cream of tartar, kosher salt, and baking soda together in a small bowl.

4. In the bowl of a stand mixer fitted with a whisk attachment, whip the sugar and eggs on high speed until light and fluffy, about 2 minutes.

5. Slowly whisk half of the eggs into the chocolate, until combined, then add the rest. Fold in the flour mixture. Stop once it all comes together.

6. Scoop about 1 ½ tablespoons worth of batter onto the prepared sheet trays, leaving about ½-inch in between each. Sprinkle with the flaky salt and bake until puffed, 8 to 9 minutes. Cool completely before serving.

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