Triple Chocolate Almond Explosion Cookies Recipes

OUTRAGEOUS CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
• In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
• Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

VEGAN TRIPLE CHOCOLATE COOKIES (OIL-FREE, REFINED SUGAR FREE)

Steps:

• Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
• In a large bowl, whisk together the all-purpose flour, tapioca flour, cocoa powder, salt, and baking powder.
• Melt the 6 ounces of dark chocolate in a glass bowl over a double boiler on the stove (complete instructions are in the blog post). Alternatively, you can melt the chocolate in a glass bowl in the microwave in 30-second intervals. Allow the melted chocolate to cool slightly.
• Add the cashew butter or almond butter, maple syrup, and vanilla to the melted chocolate. Whisk until completely combined and smooth.
• Add the melted chocolate mixture to the flour-cocoa mixture and stir until just combined with a wooden spoon. Fold in the chocolate chips using a rubber spatula.
• If the cookie dough is too sticky to scoop up, refrigerate the batter for 10- 15 minutes (but not any longer).
• Use a medium cookie scoop to form 22-24 cookies. Flatten each cookie slightly with your palm. If desired, press a few extra chocolate chips onto the top of each cookie for presentation.
• Bake the cookies for 9-12 minutes (see blog post above for precise times). Remove from the oven and immediately sprinkle each cookie with flaky sea salt. Allow to cool for 5-10 minutes before devouring.

TRIPLE CHOCOLATE-ALMOND EXPLOSION COOKIES

Steps:

• Preheat oven to 350. Stir together the first first 8 dry ingredients, RESERVING 2 Tbsp of the almond slivers (be sure to sift the cocoa and baking powder/soda!).
• In a separate bowl, combine the maple syrup, extracts and oil.
• Add the wet mixture to the dry, and stir just until well combined (don't overmix!)
• Spoon the batter onto a nonstick or parchment-lined sheet. For each mound, take a few chocolate chips and a few of the remaining almond slivers and press into the top of each cookie, flattening slightly.
• Bake for 10-12 minutes, or just until gloden around the edges (any longer may let them dry out). Let cool for 1 minute on the sheet, then transfer to a cooling rack.