Makes about 48 cookies
1 1/2 c whole-wheat pastry flour
1/2 c all-purpose flour
1/2 t baking powder
1/2 t salt
1/2 c unsalted utter, softened
1 1/3 c sugar
2 large eggs
2 t vanilla
48 chocolate-covered almonds
Place chocolate chips in a microwave-safe bowl and melt in the microwave on medium in 30 second bursts, stirring after each burst to ensure even melting, until completely melted.
Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder and salt in medium bowl. Beat butter and sugar until well-combined. Add eggs and vanilla, beat until creamy. Add the melted chocolate, beat to combine. Stir in the dry ingredients with a spoon until just combined. Refrigerate the dough until barely chilled, 15 minutes.
Position rack in center of oven; preheat to 350 degrees. Coat a large baking sheet with cooking spray.
Roll dough into 1" balls and place on the prepared baking sheet, 2" apart. Bake the cookies, one batch at a time, until puffed and slightly dried on top, 10 to 12 minutes. Remove from the oven and gently press an almond into the center of each cookie. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Allow the pan to cool slightly between batches.
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