chocolate delight cookies

12 oz semisweet chocolate chips
1 ½ c whole-wheat pastry flour
½ c all-purpose flour
½ t baking powder
½ t salt
½ c unsalted butter, softened
1 1/3 c sugar
2 large eggs
2 t vanilla
48 chocolate-covered almonds (about 1 cup)

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 350º F. Coat a large baking sheet with cooking spray.

Roll tablespooonsful of 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.

Makes about 48 cookies.

Per cookie: 113cals, 6g fat, 14mg chol, 15g carb, 1g protein, 1g fiber, 33mg sodium