During the years I have collected many recipes; recipes from cooking/food magazine subscriptions such as Bon Appetit as well as recipes handed-down by family or just shared by friends. Yesterday, I was craving a chocolate cookie; I didn’t want the typical choco chip cookie but something different! Lately I’ve had plenty of time on my hands so I made myself comfortable on the couch and started browsing through the dessert folder. Half way through the cookie section found the Choco Almond Cracks recipe which apparently I’ve tried before because there was a handwritten note next to the title that said “Excellent!”. Cannot remember making these cookies but going by the ingredients and its preparation sounded like what I was looking for!
When I started the search for the perfect chocolate cookie recipe I was simply looking to quench my cookie craving, I never imagined the recipe would end up in the blog! These cookies are moist inside and crisp on the outside, with cracks on top from where chocolate pokes out to tempt the eye. Hope you enjoy them as much as I did!
- 1 cup of almond flour
- ½ cup of unbleached all purpose flour (can be substituted with white rice for gluten free option)
- ½ teaspoon of baking powder
- 7 ounces bittersweet chocolate (Used Ghirardelli 60% Cacao Bittersweet Chocolate)
- 4 tablespoons of butter
- ⅓ cup of Demerara sugar
- 3 eggs
- 2 teaspoons of Amaretto
- Pinch of salt
- ½ cup Demerara sugar for dusting cookies
- In a bowl whisk the dry ingredients; flours, baking powder and salt
- In a glass bowl melt the chocolate and butter in the microwave for 2½ minutes at 50% cook power or if you prefer melt it in the bowl of a bain-marie
- Using a stand mixer with the whisk attachment beat the eggs and sugar for a couple of minutes at a medium speed
- Add the Amaretto
- Lower the speed of the mixer and add the dry ingredients, mix until ingredients are mixed well and have a smooth consistency
- Cover the batter and refrigerate for at least 2 hours. It can also be refrigerated overnight
- Preheat oven to 350 ˚F
- Cover cookie sheets with parchment paper or silicon pads
- In a bowl set aside the sugar for dusting
- Using a one inch ice cream scooper, scoop the dough and roll each ball between your hands (making sure not to roll for too long because the dough will become soft) then sugar coat in the sugar bowl and remove any excess before placing on baking sheet
- Arrange the cookies on the baking sheet 1 inch apart
- Bake the cookies between 10-12 minutes or until they rise, crack on the top and are firm to the touch
- These are great to have with a cold glass of milk
Leave a Reply