I've been trying to find the perfect cookie recipe for such a long time, and this one comes pretty darn close! It really is a struggle to find the perfect amount of crunch alongside a soft and gooey center. These cookies are rather flat and easy to handle, they aren't very filling and I have been using them as an "on-the-go" snack since I baked them. I love dark chocolate so when I had to decide between milk chocolate or dark, well, it wasn't much of a competition. Nevertheless, these are really delicious and the sprinkle of salt on top just enhances the flavour (don't add it if you aren't a fan of a salty after taste).
Recipe: dark chocolate cookies
1/3 cup butter, softened
3 cups powdered sugar, separated
2/3 cup cocoa powder
1 1/2 cups of Almond flour
2 tbsp instant coffee
1/2 tbsp cornstarch
2 large egg whites
1 large egg
1 tsp vanilla extract
2 tsp almond extract
1/2 cup dark chocolate chips and some to sprinkle on top after baking.
Preheat oven to 200 degrees C.
Line two baking sheets with parchment paper & set aside.
In a medium bowl, whisk together 2 cups of the icing sugar, cocoa powder, almond flour, coffee, cornstarch, and salt; and leave it for now.
In a large bowl, cream together butter with remaining 1 cup of the powdered sugar.
Add in egg and egg whites and beat until smooth and creamy.
Mix in vanilla and almond extract.
Add in remaining dry ingredients and beat until smooth.
Fold in chocolate chips.
Scoop about a tablespoon of the batter onto the parchment paper, and the batter will spread so make sure there is enough space on the tray and don't over fill it.
Bake for 10-12 minutes, and you will start to see the cookies cracking, that's when you know it is ready. Do not let the cookie edges burn because that's when they will crack too much when you bite into it, and be way too hard.
Allow them to set for another 10 minutes after the baking time.