Prep time: 30 minutes
Total time: 1 1/2 hours
Makes 30.
3/4 C unsalted almonds
3/4 C unsalted pecans
6 oz bittersweet chocolate, chopped
1/4 C unsalted butter, cut up
1/2 C all-purpose flour
2 T cocoa
1/2 t baking powder
1/4 t salt
2 eggs
1/2 C sugar
2 t vanilla
1 C semisweet chocolate chips
Decorations:
4 oz semisweet chocolate, melted and cooled slightly
Whole almonds, toasted
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1. Heat oven to 325 degrees. Line 2 baking sheets with parchment or reusable nonstick liners. Place almonds and pecans on a baking sheet and toast in the oven 10 minutes, stirring twice, until lightly toasted and fragrant. Cool; transfer to a cutting board and coarsely chop.
2. Melt chocolate and butter in a small saucepan over low heat; stir until smooth. Let cool. In bowl, mix flour, cocoa powder, baking powder and salt.
3. In large bowl, beat eggs, sugar and vanilla on high speed 5 minutes or until pale yellow and slightly thickened. With mixer on low speed, beat in chocolate mixture, then flour mixture, until blended. Stir in chocolate chips and the chopped nuts. Using a mini ice cream scoop, drop small scoops of batter (rounded tablespoons) 2″ apart on prepared baking sheets.
4. Bake 1 sheet at a time 12 to 14 minutes, until tops are puffed, shiny and slightly cracked (they will be soft to the touch). Cool on baking sheet 10 minutes, transfer to wire rack and cool completely.
5. Spoon some melted chocolate on top of each cookie and top with a toasted almond. Refrigerate to set chocolate.
Storage tip: Keep airtight at room temperature with wax paper between layers up to 1 week, or freeze up to 2 months.
